Shabu Shabu

Budderfly · May 18, 2004, 15:29

Going to make Shabu Shabu for me and my boyfriend tomorrow. I've eaten it before, but never made it myself. I have the equipment and the food. It seems pretty simple enough though.

For the water, is it just plain, or do you add anything in it initially (besides onion slices for taste)? I read a recipe somewhere that it has Hondashi Konbudashi (Kelp soup stock).

bezz · May 18, 2004, 20:17

It is said that a chef at Suehiro restaurant in Osaka invented shabushabu in 1952 based on shu瀟 y疣g r (he went back to Tottori to open his own restaurant later.)

mdchachi · May 19, 2004, 00:24

If I'm not mistaken, my SO just throws in a couple pieces of kelp and lets it boil a few minutes before throwing in the other vegetables such as shimeji, hakusai, naga-negi, etc.

kirei_na_me · May 19, 2004, 00:37

Originally Posted by mdchachi

If I'm not mistaken, my SO just throws in a couple pieces of kelp and lets it boil a few minutes before throwing in the other vegetables such as shimeji, hakusai, naga-negi, etc.

Yeah, that's the way I've always seen it prepared and that's the way I've done it the times I've made it. I don't make it much, because I'm not a big beef eater. The vegetables I use with mine are Napa cabbage, enoki mushrooms, scallions, and maybe some bean sprouts.

Budderfly · May 19, 2004, 05:33

I'll be using Etoki Mushrooms, Spinich, Snowpeas and maybe diced carrots for colour.

Guess I can't edit posts?

Anyways, I didn't think of using bean sprouts. Good idea.

Thanks for the help on the kelp! I'll go check out the Konbu status when I go to the store. We have this great asian marketplace that imports products from Japan & China in my city.

Golgo_13 · May 19, 2004, 06:10

I've gone to Shabu Shabu resstaurants and seen people just cook the meat to slow death. The whole point of slicing the beef so thinly is so that you stick the meat in the hot water for a matter of FEW SECONDS and the meat gets cooked.

"Shabu Shabu " is an onomatopoeia for the sound that is made when something is dunked in water. "Shabu" - move the meat in one direction for a second, and "Shabu" move the meat in the other direction. The meat changes color from red to dark pink and it's done.

DO NOT OVERCOOK THE MEAT !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!

kirei_na_me · May 19, 2004, 06:13

Yeah, very true.

If you can't get your meat dept. to slice the beef paper thin, it's easier if you freeze it and slice it while frozen. Much, much easier to slice that way.

Budderfly · May 20, 2004, 10:10

My favorite market pre-slices the meat into "Shabu Shabu" size. It's very conveinient.

So yeah, I made it last night and it was awesome. It couldn't have turned out better! I forget though that you need lots of Spinich. It sure goes fast!

Definately will make it again this week. Got lots of veggies leftover.

I wonder what else can I make with the burner and bowl?

bezz · Aug 24, 2006, 20:39

Link

Supervin · Aug 24, 2006, 20:43

Don't forget the Ponzu sauce for dipping, mmm.

Hiroyuki Nagashima · Aug 24, 2006, 20:58

Sesame sauce is delicious, too.

Dogen Z · Nov 24, 2008, 16:35

During the cold months, nabe (aka nabemono) is one of the best things you can eat in Japan--But you must share it with friends or family. And the Ponzu Sauce is also a must, imo.

Here's a Cooking with Dog video (I kinda like these) showing how to make shabu shabu. It's similar to sukiyaki since sukiyaki is also a nabe dish but shabu shabu is better for winter.

Dogen Z · Jan 4, 2009, 21:29

On New Year's Day, I had seafood shabu shabu at a friend's house--it was sooo good!

Instead of beef, we had the following ingredients:

King crab legs (shelled)
Shrimp
Tai (you can use snapper or even sea bass, I guess) cut into 2-3 cm sq. pieces.
and tofu, also cut into bite size cubes.

I don't think sesame sauce would work with this so you should use ponzu sauce.

Aurura · Jan 4, 2009, 21:51

Dogen_Z san, this is *awesome*!! Thank you so much for posting this video!

Echigo · Jan 5, 2009, 13:52

Originally Posted by Budderfly

Going to make Shabu Shabu for me and my boyfriend tomorrow. I've eaten it before, but never made it myself. I have the equipment and the food. It seems pretty simple enough though.
For the water, is it just plain, or do you add anything in it initially (besides onion slices for taste)? I read a recipe somewhere that it has Hondashi Konbudashi (Kelp soup stock).

You usually use a dashi in the water, but if you can't find it then you can use a diluted chicken or beef stock to add a little flavor.

Illusional · Jan 19, 2009, 03:05

you'd probably be better off eating sukiyaki. imo it's much tastier and you can even eat it with a raw eggs... mmmmmmmmmm.

raverboy

May 18, 2004, 15:29	#1
Budderfly Member Join Date: May 14, 2004 Location: Richmond, BC CANADA Posts: 50	Shabu Shabu Going to make Shabu Shabu for me and my boyfriend tomorrow. I've eaten it before, but never made it myself. I have the equipment and the food. It seems pretty simple enough though. For the water, is it just plain, or do you add anything in it initially (besides onion slices for taste)? I read a recipe somewhere that it has Hondashi Konbudashi (Kelp soup stock). __________________ Budderfly.net 8i8 Budderfly Forums 8i8 Live Journal The village called. Their idiot is missing.

May 18, 2004, 20:17	#2
bezz Regular Member Join Date: Aug 2, 2003 Posts: 397	しゃぶしゃぶ It is said that a chef at Suehiro restaurant in Osaka invented shabushabu in 1952 based on shu瀟 y疣g r (he went back to Tottori to open his own restaurant later.)

May 19, 2004, 00:37	#4
kirei_na_me Where I'm Supposed to Be Join Date: Jan 31, 2003 Location: Virginia Age: 33 Posts: 3,922	Originally Posted by mdchachi If I'm not mistaken, my SO just throws in a couple pieces of kelp and lets it boil a few minutes before throwing in the other vegetables such as shimeji, hakusai, naga-negi, etc. Yeah, that's the way I've always seen it prepared and that's the way I've done it the times I've made it. I don't make it much, because I'm not a big beef eater. The vegetables I use with mine are Napa cabbage, enoki mushrooms, scallions, and maybe some bean sprouts. __________________ *i carry your heart with me(i carry it in my heart)*

Nov 24, 2008, 16:35	#12
Dogen Z Nobuta Power 注入 Join Date: Apr 23, 2007 Location: 　渋谷　道玄坂 Posts: 875	Nabe!!! During the cold months, nabe (aka nabemono) is one of the best things you can eat in Japan--But you must share it with friends or family. And the Ponzu Sauce is also a must, imo. Here's a Cooking with Dog video (I kinda like these) showing how to make shabu shabu. It's similar to sukiyaki since sukiyaki is also a nabe dish but shabu shabu is better for winter.

Jan 4, 2009, 21:29	#13
Dogen Z Nobuta Power 注入 Join Date: Apr 23, 2007 Location: 　渋谷　道玄坂 Posts: 875	Seafood Shabu Shabu On New Year's Day, I had seafood shabu shabu at a friend's house--it was sooo good! Instead of beef, we had the following ingredients: King crab legs (shelled) Shrimp Tai (you can use snapper or even sea bass, I guess) cut into 2-3 cm sq. pieces. and tofu, also cut into bite size cubes. I don't think sesame sauce would work with this so you should use ponzu sauce.

May 19, 2004, 00:24	#3
mdchachi Taicho Join Date: Mar 6, 2003 Location: USA (Detroit area) Posts: 687	If I'm not mistaken, my SO just throws in a couple pieces of kelp and lets it boil a few minutes before throwing in the other vegetables such as shimeji, hakusai, naga-negi, etc.

May 19, 2004, 05:33	#5
Budderfly Member Join Date: May 14, 2004 Location: Richmond, BC CANADA Posts: 50	I'll be using Etoki Mushrooms, Spinich, Snowpeas and maybe diced carrots for colour. Guess I can't edit posts? Anyways, I didn't think of using bean sprouts. Good idea. Thanks for the help on the kelp! I'll go check out the Konbu status when I go to the store. We have this great asian marketplace that imports products from Japan & China in my city.

May 19, 2004, 06:10	#6
Golgo_13 Koushaku Join Date: Nov 27, 2003 Location: KIX -> JFK -> LAX Posts: 1,402	I've gone to Shabu Shabu resstaurants and seen people just cook the meat to slow death. The whole point of slicing the beef so thinly is so that you stick the meat in the hot water for a matter of FEW SECONDS and the meat gets cooked. "Shabu Shabu " is an onomatopoeia for the sound that is made when something is dunked in water. "Shabu" - move the meat in one direction for a second, and "Shabu" move the meat in the other direction. The meat changes color from red to dark pink and it's done. DO NOT OVERCOOK THE MEAT !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!

May 19, 2004, 06:13	#7
kirei_na_me Where I'm Supposed to Be Join Date: Jan 31, 2003 Location: Virginia Age: 33 Posts: 3,922	Yeah, very true. If you can't get your meat dept. to slice the beef paper thin, it's easier if you freeze it and slice it while frozen. Much, much easier to slice that way.

May 20, 2004, 10:10	#8
Budderfly Member Join Date: May 14, 2004 Location: Richmond, BC CANADA Posts: 50	My favorite market pre-slices the meat into "Shabu Shabu" size. It's very conveinient. So yeah, I made it last night and it was awesome. It couldn't have turned out better! I forget though that you need lots of Spinich. It sure goes fast! Definately will make it again this week. Got lots of veggies leftover. I wonder what else can I make with the burner and bowl?

Aug 24, 2006, 20:39	#9
bezz Regular Member Join Date: Aug 2, 2003 Posts: 397	Link

Aug 24, 2006, 20:43	#10
Supervin Regular Member Join Date: Feb 22, 2006 Location: London Posts: 333	Don't forget the Ponzu sauce for dipping, mmm.

Aug 24, 2006, 20:58	#11
Hiroyuki Nagashima TAN Join Date: Jan 18, 2005 Location: NIPPON/FUKUOKA Age: 42 Posts: 5,952	Sesame sauce is delicious, too.

Jan 4, 2009, 21:51	#14
Aurura Reaching out... Join Date: Nov 14, 2008 Posts: 235 Blog Entries: 19	Dogen_Z san, this is awesome!! Thank you so much for posting this video! __________________ "Like 4 reelz. Liife iz likke a rivar n we r like but rokks n taht rivaar so like we shuld b hapy rokks n live tugethar threw teh tydes n twizts of teh rivar o life n we kin all b freind n eet lots o tac0s."

Jan 5, 2009, 13:52	#15
Echigo Regular Member Join Date: Dec 19, 2008 Posts: 23	Originally Posted by Budderfly Going to make Shabu Shabu for me and my boyfriend tomorrow. I've eaten it before, but never made it myself. I have the equipment and the food. It seems pretty simple enough though. For the water, is it just plain, or do you add anything in it initially (besides onion slices for taste)? I read a recipe somewhere that it has Hondashi Konbudashi (Kelp soup stock). You usually use a dashi in the water, but if you can't find it then you can use a diluted chicken or beef stock to add a little flavor.

Jan 19, 2009, 03:05	#16
Illusional Regular Member Join Date: Jan 19, 2009 Location: Honolulu Posts: 83	you'd probably be better off eating sukiyaki. imo it's much tastier and you can even eat it with a raw eggs... mmmmmmmmmm. raverboy

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