Shabu-Shabu

Mrs. Harry I. Kobayashi

Servings 8

Shabu-shabu comes from the sound made when the ingredients are swished back and forth in the bubbling broth, and when one finishes saying “shabu-shabu“, the dish is ready. This is a party dish in which guests participate in the cooking. If a specially designed utensil is not available, a heavy electric skillet may be used.

• 4 pounds beef (New York cut recommended), sliced thin
• 12 cups stock, canned chicken broth or stock made from chicken bones
• 1 6-inch length dashi konbu, cleaned
• 1 small hakusai (Won Bok)
• 2 bunches shunjiku
• 8 pieces shiitake (fresh mushroom if available)
• 1 bundle Kishimen udon, boiled

Other types of vegetables such as watercress, leek, etc. may be used. Cut and arrange the above items attractively on platters. Fill skillet three-fourths full of stock, add konbu and bring to a boil. Stock is kept boiling briskly as ingredients are cooked a piece at a time. Hold a piece of meat or vegetable with chopsticks and swish it in boiling stock for half a minute. Dip hot piece of meat or vegetable in sauce served in individual bowls. Cook udon last.

Dip Sauce:

• 1 cup shoyu
• 1 tablespoon Chinese bean cake
• 1/3 cup plus 1 tablespoon sake
• 1/3 cup plus 1 tablespoon mirin
• 1/3 cup plus 1 tablespoon sesame seeds, parched and ground
• 2 tablespoons sesame oil
• 2 tablespoons peanut oil
• Dash of gourmet powder

Heat sesame oil and peanut oil, then cool. Add rest of ingredients and blend well in a blender. One or both of the following may be added to the dip sauce to suit individual taste: chopped chives, finely chopped chili pepper.

SERVINGS 8