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Add water and kombu to a medium 4-quart pot. Heat until the broth is just about to boil, and turn down to simmer over low heat. While the broth is simmering, prepare the other ingredients.
De-stem shiitake mushrooms, and cut decorative patterns on the tops.
Place prepared mushrooms, vegetables, tofu, and fish cake on a large serving platter. Place beef on a separate serving platter.
Prepare dipping sauces by dividing ponzu and sesame sauces into separate sauce dishes for each person. For the ponzu sauce, add grated garlic, daikon, and sliced scallions to taste. For the sesame sauce, add grated garlic and daikon to taste.
Set the table with a countertop burner, the shabu shabu ingredients, sauces, and communal chopsticks or tongs, a small bowl, and utensils for each person.
When you're ready to eat the beef, quickly cook individual slices of beef in the broth using a pair of communal chopsticks as you eat. Cook each slice just until the beef is no longer pink (about 30 seconds) Remove other cooked ingredients from the pot with communal chopsticks and place them in your bowl for cooling if desired.
Dip cooked ingredients in your sauce of choice to eat. Add more ingredients to the pot as needed.