- Shabu shabu is one of Japan’s most popular dishes and is a glorified fondue. It consists of paper-thin slices of raw beef and raw vegetables, cooked by each diner at the table in a pot of hot broth. The name comes from the sound that is made as the meat is swished through the broth: ‘swish swish.’
- 2 cups (1 pint) cold water
- 3 ounces (85 grams) dried ‘kombu’ seaweed*
- 1 cup dried bonito flakes, optional*
- 8 ounces (225 grams) sirloin beef, sliced thinly
- 4 ounces (115 grams) shiitake mushrooms
- 4 ounces (115 grams) enoki mushrooms, stalks removed
- 4 ounces (115 grams) tofu, cut into chunks
- 1 bunch watercress, trimmed
- Cooked sticky white rice
- 1 jar ponzu-joyu dipping sauce*
- *Available at Asian grocery shops
Put the water in a pan and add the dried seaweed. Simmer over a medium heat for about 10 minutes. Pull out the kombu when the water starts to boil. To enhance the flavour you can add some dried bonito flakes 5 minutes before taking the kombu out. It is important not to let the water and kombu boil. Strain the broth, discarding the kombu and bonito flakes.
Place the beef between 2 sheets of cling film and bash with the back of a knife until it is very thin. Slice the beef into thin strips and place on a serving plate.
Give each guest a bowl of rice and a bowl for their broth, and a small dish of the ponzu dipping sauce.