Best Sake Pork Shabu Shabu Recipes
PORK SHABU SHABU IN A BOWL
This Japanese hot pot recipe also known as shabu shabu is a traditional dish similar to fondue consisting of thinly sliced meat and various types of vegetables cooked in a light broth and then dipped in a citrus based soy sauce. Healthy, delicious and so simple to make!
Provided by LowCarbingAsian
Categories Main Course
Time 15m
Number Of Ingredients 14
Steps:
- Gather all the ingredients.
- In a small mixing bowl, combine sweetener, Ponzu and optional Yuzu or lemon juice. Note - depending on the brand of ponzu, you may need to use less sweetener.
- Finely chop green onions and transfer to the small mixing bowl.
- Grate garlic and 1/4 inch ginger with a grater and transfer into the small mixing bowl. Give sauce a nice mix and set aside.
- Take 1/2 inch of unpeeled ginger and finely slice. Add into a large stove top pot along with water, Japanese Sake, salt. Bring the pot to a soft boil.
- Wash Chinese napa cabbage and bok choy and cut into ~2-inch sections as pictured below. Add in vegetables followed by thinly sliced pork. Cook for 4-7 minutes until vegetables and pork are done to liking and transfer to serving bowl served with dipping sauce.
Nutrition Facts : Calories 330 kcal, Carbohydrate 7 g, Protein 53 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 143 mg, Sodium 341 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
SHABU SHABU
The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorised copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited.
Provided by Jamie Oliver
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
- Bring the broth to the boil. Add the shiitake mushrooms, followed by the enoki mushrooms, then the tofu and finally the watercress. Serve this pan of boiling broth at the table immediately and get your guests to cook their beef by dipping it in the broth with chopsticks.
- Give each guest a bowl of rice and a bowl for their broth, and a small dish of the ponzu dipping sauce. Don't forget the sake or Japanese beer.
SHABU SHABU
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
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
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