Japanese Shabu Shabu
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 8 cups chicken broth
- 3 lbs sirloin steaks, thinly sliced
- 1 lb tofu, firm (or extra firm)
- 2 cups napa cabbage, shredded
- 2 bell peppers, thinly sliced (red or yellow)
- 1 cup carrot, thinly sliced
- 1 cup shiitake mushroom, stems discarded
- 1 bunch green onion, root trimmed
- prepared steamed rice (preferably Japanese rice)
- 2 tablespoons coriander, freshly chopped (cilantro)
-
Variety of dips
- teriyaki sauce
- sesame and ginger marinade
- ponzu sauce, a citrus-flavoured soy sauce (Bottled dips and marinades are fine)
directions
- Bring the broth to a boil in a large pot on the stove.
- Arrange the beef on a platter.
- Arrange the tofu, cabbage, peppers, carrots, mushrooms and green onions on a separate platter.
- Transfer the broth to an electric fondue pot, electric wok or traditional hot pot set on the dining table. Add the coriander (cilantro) and simmer for 5 minutes before you start to dip. Use fondue forks to dip the food into the simmering broth.
- Cook the beef to desired doneness, the tofu until heated through and the vegetables until tender-crisp.
- Serve with rice and dips.
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RECIPE SUBMITTED BY
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I live in beautiful British Columbia, Canada, (I often refer to it as God's Country) with my husband, Jeff, kids Breagh and Brendan, and our two Standard Poodles; Kazz and Michelle.
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Wondering about my public name? It's a joke between a friend and me ... a twist on J. Lo (singer/actress Jennifer Lopez) - not that I can sing or anything!
I am a nurse by profession but I am currently an at-home Mom. I will be taking my nursing refresher course this winter (January 2008), so I will be combing through the 'Zaar files looking for good make-aheads and crockpot friendly meals.
I don't have a particular favourite cookbook, other than the one I've compiled for myself. I do, however, enjoy looking through cookbooks for inspiration. I've taken many of my favourite recipes and saved them on disc; as I find more good "make agains" I add them to my collection. I have also found many excellent recipes here on 'Zaar. Thank-you, all, for your wonderful contributions!
I enjoy Highland and Irish dancing, learning about new cultures, sewing, gardening, camping and, of course, cooking and baking!
We have hosted young Korean students for the past few years and I have really acquired a taste for Korean cuisine. Most of it is quite spicy-hot, but, like many asian foods, there is a nice balance of other flavours (sweet, sour, salty) happening also. Try it sometime!
As for rating recipes; I follow the 'Zaar guidelines rather than making up my own - it just takes the guesswork out for those reading the reviews.
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