I forgot the Shabu-shabu.
This entertaining dish is called shabu shabu because the ingredients are "swished swished" back and forth in a pot of boiling broth. Shabu shabu is one of Japan's most popular dish cooked at the dinner table and very entertaining for each person actually cooks their own dinner. A wonderful and fun dish to have for dinner parties that involves all your guests.
Shabu shabu is normally served at restaurants in a gleaming hoko-nabe pot that is shaped like a doughnut with a chimney style hole in the center, however the donabe also works wonderfully for shabu shabu.
Ingredients: Serves 4
1 1/2 pounds tender sirloin beef (sliced very thin and arranged on a serving platter)
8 fresh Chinese black mushrooms or large white button (remove stems, cut an "x" at the top)
2 long green onions (cut into diagonal 1 1/2" lengths)
2 ounces harusame (clear filament noodle), (soak in lukewarm water and cut into 4" lengths)
4 ounces of shungiku edible chrysanthemum leaves or spinach (trim off ends, boiled lightly)
4 large Chinese cabbage leaves (boiled lightly, spread 2 cabbage leaves on a sushi mat, fill with par-boiled shungiku or spinach. Roll it up. Cut into 1 1/2" pieces)
2 tofu cakes (rinsed, cut into 1 1/2" squares)
Broth - 6 cups dashi - directions below (konbu, bonito flakes)
Arrange sliced beef and vegetable ingredients above on several platters.
Dipping Sauce & Condiments:
Ponzu-joyu (dipping sauce): Pre-made ponzu-joyu dipping sauce is sold at all oriental grocery stores or you can make your own.
* 2 bottles of Ponzu sauce - I really like the brand distributed by Nihon Shokken Co.. Because the bottle is written completely in Japanese I will describe the bottle for you. It is a 5.9 fluid ounce short plastic bottle with a green cap. The back has a white American label that says "shabushabu sauce citrus flavor, 5.9 ounces."
* finely chopped scallion (used to season the ponzu sauce)
* grated daikon sprinkled with powdered red pepper and mixed (used to season the ponzu sauce)
Ponzu-joyu - Make your own: Mix all ingredients below but the sliced lemon, allow to stand for 10 minutes. Remove konbu and add sliced lemon.
1 tablespoon lemon juice
2 tablespoon rice vinegar
5 tablespoons soy sauce
2" piece of konbu
5 tablespoons of dashi
2 lemon slices
How to make a Basic Dashi (bonito fish stock broth)
Ingredients:
4 cups water
8" long konbu (dried kelp)
1 cup dried bonito flakes
Wipe konbu with a damp cloth. Place water in a saucepan and soak the konbu for 30 minutes then heat. As soon as the water begins to bubble and just before boiling, remove the konbu. Do not over cook.
Add dried bonito flakes. As soon as the water comes to a boil turn off the heat. Allow the bonito flakes to settle to the bottom of the pan.
Strain broth through a cheese cloth. Discard konbu and bonito flakes.
At the Dinner Table
Place arranged platters on the dining table and give each guest a plate and small side bowls of ponzu sauce, grated daikon and chopped scallions. (The grated daikon and chopped scallions are used to season the ponzu sauce if desired.)
Fill a large donabe dish 3/4 full with dashi and bring to a boil. Add more dashi as it boils off. Guests select a little of the different ingredients at a time and place into the boiling broth. Occasionally skim off froth from the surface of the broth.
Care & Use of Donabe - Though the donabe takes direct flame, the pot must not be shocked with sudden high heat or cold. The donabe can be used in both the oven, on an open flame or electric stove top. The unglazed outside must be completely dry before placing it on a burner or water in the porous clay will expand and crack the dish. Like all dishes, it should never be left empty on any type of heat. The donabe can be placed in the dish washer but take great care that it does not hit other pots or pans during the was cycle for it may crack or chip it. It is best to hand wash the donabe.
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