| Konichiwa! If you are going to make the Japanese | | | | - 1/4 lb. carrot, cut into thin round slices |
| dish of shabu shabu correctly, firstly you will need | | | | Traditionally the "chef" would fill a large skillet with |
| a decent cut of beef (or other meat). Whatever | | | | water. Add seasoning to the water for 30 |
| your budget can afford. | | | | minutes then remove the seasoning. Then the |
| This hot pot is similar to sukiyaki but the Meat for | | | | ingredients would be set out on a large tray or |
| shabu shabu is cut thinner than for sukiyaki.The | | | | plate. When ready place the skittle, vegetables |
| meat or fish (not always beef) and vegetables | | | | and chosen sauces (soy etc) on the table. |
| are cooked in a Japanese style skillet. When | | | | Sometimes an egg maybe served (parboiled) as a |
| purchasing the chosen meat, ask the butcher to | | | | side dish for dipping. |
| slice it paper thin. | | | | Just before the water boils you should remove |
| Diners swish a slice of meat in the boiling broth | | | | the kelp. For a few seconds swish the beef |
| called dashi. The name- shabu shabu- came from | | | | around in the hot water. Eat the meat, dipping in |
| this swishing action. It only need to be cooked for | | | | the sauce/egg or other condiment. Skim off any |
| a few seconds.But not raw! | | | | "bits" that rises to the surface as you repeat |
| Traditional ingredients - they can and do vary. | | | | cooking and eating meat. Add other ingredients in |
| - 1/2 lb. sirloin beef, very thinly sliced | | | | the boiling soup and simmer for a few minutes. |
| - 1/4 lb. negi, diagonally and thinly sliced | | | | Eat them dipping in the sauce as well. |
| - 1 enoki mushroom, cut in half | | | | Makes approx 4 servings....this is only a brief guide |
| - 3 inches dried kombu (kelp) | | | | on the preparation and serving of this delicious |
| - 1 lb. hakusai (Chinese cabbage), chopped | | | | Japanese dish. |
| - 1 block cotton tofu, cut into bite-size pieces | | | | |