SHABU SHABU

Shabu Shabu image

Provided by Martha Stewart

Yield Serves 2

Number Of Ingredients 10

1 (5- to 7-inch) piece fresh bamboo shoot or prepared bamboo, thinly sliced
1/2 cup nuka (Japanese rice bran)
1/2 hot red pepper, preferably taka-no tsume
10 cherry leaves
2 sakura no shiozuke (prepared pickled cherry blossoms)
1 (1/2-pound) Spanish mackerel filet, thinly sliced
6 (2-by-4-inch) pieces yuba (tofu skin)
1 bunch mizuna
2 pieces usu-age (fried tofu), each cut into 6 equal rectangles, then halved to form 12 triangles
Sakuru Ponzu Dipping Sauce

Steps:

If using fresh bamboo, fill a large pot with water and bring to a boil. Add bamboo shoot, nuka, and pepper; let boil for six hours, adding more water as necessary.
Fill a large bowl with water and add bamboo shoot to water. Place bowl under a faucet and let faucet run on low for 12 hours. Drain bamboo and thinly slice.
Fill a small saucepan with 2 cups of water; add cherry leaves and bring to a gentle boil. Add sakura no shiozuke.
Arrange mackerel, yuba, mizuna, bamboo shoot and usu-age on a serving platter. To eat, using chopsticks, gently swoosh mackerel, yubu, mazuna, bamboo shoot, or usu-age through the broth and dip into the sauce.