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Shabu-Shabu Recipe

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This recipe for Shabu-Shabu, by , is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:
 

Meats and Vegetables


Ingredients:  
Ingredients:  
2 lbs. tender, lean steak
1/2 head Chinese cabbage or lettuce, cut in inch-wide chunks
1 large onion, sliced thinly
1/2 lb. fresh spinach, washed, drained, stems torn away
1/2 cup thinly sliced bamboo shoots
8 medium sized raw mushrooms, quartered
2 cups water
2 cups chicken stock

Directions:
Directions:
Freeze steak for about 1/2 hour, or until barely firm. With a very sharp knife, slice into paper thin slices. Arrange all ingredients except stock and water on two large platters. Heat the water and stock to a boil in an electric skillet, chafing dish, Chinese fire-pot (or any pot that can fit on your table and stay hot). Place the platters of meat and vegetables within easy reach of everyone. Using chopsticks, pick something from the platter, swirl it in the broth until done to your taste, dip into the sauces, and eat with delight!
 

Ponzu Sauce


Ingredients:  
Ingredients:  
1/3 cup soy sauce
1/3 cup fresh lemon juice
1/4 cup clam juice or chicken broth
1/4 cup water

Condiments:
Grated white radish
Red pepper flakes
Soy sauce
Minced Scallion

Directions:
Directions:
Mix all above ingredients and give each diner some in a small bowl to which he or she may add condiments as desired.
 

Sesame Sauce


Ingredients:  
Ingredients:  
1/2 cup white sesame seeds
1 Tbsp. cider vinegar
4 Tbsp. soy sauce
2 Tbsp. dry sherry
4 Tbsp. water
2 tsp. sugar

Directions:
Directions:
Mix all above ingredients and give each diner some in a small bowl to which he or she may add condiments as desired. Sauce will be thick.

Personal Notes:
Personal Notes:
Gourmet Club: Japanese Dinner

 

 

 

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