Best Michel Michel Shabu Shabu Recipes

SHABU SHABU

Shabu Shabu image

The time we first wandered into the Ginza district of Tokyo, we found a 'hole-in-the-wall' restaurant with a lunch special of shabu shabu. Didn't know what we were in for, but by ordering and waiting until the table next to us had also been served, we learned the approach to this Japanese beef and vegetable fondue. The name is supposed to be the sound made by the cooking tidbits in the broth.

Provided by Hezzy_tant_Cook

Categories World Cuisine Recipes Asian

Time 35m

Yield 6

Number Of Ingredients 11

Ingredients

1 ½ pounds beef top sirloin, thinly sliced into 1x2-inch strips, or more to taste
12 young spinach leaves, sliced
12 shiitake mushrooms, sliced
1 (8 ounce) can sliced bamboo shoots, drained
8 leaves Chinese cabbage, sliced
8 spring onions, cut into 2-inch pieces
2 (12 ounce) packages tofu, drained and cut into 1-inch cubes
½ cup soy sauce
½ cup lemon juice
½ cup low-sodium chicken broth
4 cups low-sodium chicken broth

Steps:

Arrange beef on a platter; spinach, mushrooms, bamboo shoots, cabbage, and onions on another platter; and tofu on a third platter or with the vegetables.
Combine soy sauce, lemon juice, and 1/2 cup chicken broth in a bowl; portion dipping sauce into 6 very small bowls.
Pour remaining broth into a saucepan and bring to a boil. Transfer hot broth to a fondue pot.
Serve with chopsticks or forks. Individuals cook their own portions of meat, vegetables, and tofu in the boiling broth, then dip in dipping sauce and eat.

Nutrition Facts : Calories 295 calories, Carbohydrate 12.3 g, Cholesterol 52.1 mg, Fat 12.5 g, Fiber 2.8 g, Protein 35.3 g, SaturatedFat 3.7 g, Sodium 1367.9 mg, Sugar 3.9 g

MICHEL-MICHEL SHABU-SHABU

Michel-Michel Shabu-Shabu image

What Americans say they want to eat (light) and what they actually consume (rich) make life difficult for most chefs. Few of them have figured out how to succeed with the light without the rich. Not the chef Michel Richard. After working for 15 years in this country as a pastry chef, Mr. Richard said he has determined what people really want. Light, yes, but with strong taste."

Provided by Marian Burros

Categories dinner, soups and stews, main course

Time 3h

Yield 4 servings

Number Of Ingredients 12

Ingredients

3/4 pound to 1 pound beef tenderloin, in 1 piece, trimmed of fat
4 to 5 cups beef broth, preferably unsalted
1 2-inch piece fresh horseradish, peeled and grated or 1-inch piece fresh ginger, peeled and cut into fine julienne
1 cup peeled, quartered and thinly sliced rutabaga
1 small zucchini, trimmed and thinly sliced
1 large carrot, peeled and sliced into 2 by 1/4-inch strips
8 mushrooms, stemmed and quartered if large
8 Napa cabbage leaves, thinly sliced
1 cup snow peas, strung
Salt and freshly ground black pepper to taste
4 teaspoon Dijon mustard
1 teaspoon prepared horseradish

Steps:

Freeze meat for 1 hour. Cut into 12 to 16 thin slices. Place 1 slice between 2 pieces of plastic wrap and pound until paper thin. Repeat with remaining slices. (Can be rewrapped and refrigerated until 1 hour before serving.)
Bring 4 cups of broth to boil and add grated horseradish or ginger. Lower heat and simmer gently for 10 minutes. (Can be prepared ahead up to this point, covered and left at room temperature.) Strain and measure, adding additional broth if needed to make 4 cups.
Bring broth back to boil. Add rutabaga, zucchini, carrot and mushrooms, cover and simmer gently for 5 minutes. Stir in cabbage and snow peas, cover and simmer for 5 minutes. Season with salt and pepper.
Meanwhile, arrange meat slices in the bottom of 4 soup plates. Combine mustard and horseradish and spread over meat. Pepper meat. Ladle the broth and vegetables over the meat and serve immediately.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 16 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 6 grams, Sodium 1250 milligrams, Sugar 7 grams, TransFat 0 grams