Shabu-Shabu (Sliced Beef Hotpot)
By Susie Donald, Makano Kawana and Adrian Lander, Japanese Homestyle Dishes: Quick and Delicious Favorites (Learn to Cook series)
Reprinted with the express permission of Tuttle Publishing.
Preparation time: 30 mins
Cooking time: 20 mins
4-in piece konbu, wiped and cut in 4 strips
6 cups water
8 oz (250 g) dried shirataki or glass noodles
1 lb (450 g) beef tenderloin, thinly sliced
10 oz (300 g) firm tofu, cubed
8 fresh shiitake mushrooms, stems discarded
4 leaves Chinese or Napa cabbage
4 oz (125 g) spinach leaves, rinsed and stalks discarded
2 small leeks, rinsed and thinly sliced diagonally
1/2 teaspoon salt
2 cups cooked udon noodles (optional)
1. Blanch the shirataki noodles for 1 minute, drain and cut into 4-in (10-cm) lengths.
2. Put the konbu and water into a stockpot and bring to a boil over medium heat. Just before it boils, remove the konbu. Set the stock aside.
3. Arrange ingredients in 4 batches—vegetables, shirataki noodles and tofu—into a hotpot on a table-top hotplate. Ladle enough stock over the ingredients to cover it, and simmer.
4. Diners can cook their the meat by holding a slice of the beef with chopsticks or a fondue fork and swishing it in the simmering stock for 10 to 20 seconds. As the other ingredients cook, diners can help themselves from the hotpot.
5. Replenish the hotpot with the remaining ingredients as required, and ladle in more of the stock as it boils down. Continue until all the food is cooked.
6. When all the ingredients are used up, pour the remaining stock, if any, into the hotpot. Cook the udon noodles in the simmering broth for 3 minutes. Ladle the noodles into individual serving bowls and serve.