Shabu Shabu
1 lb (450g) thinly sliced tenderloin or boneless sirloin beef, prime-quality
well-marbled beef
1 1/4 lb (600g) Chinese cabbage
2 leeks or 1 bunch green onion
8 oz (225g) spinach leaves (8C)
2 1/3 ox (75g) bean threads or 5 oz (140g) shirataki filaments
4 dried shiitake mushrooms, softened (soak in warm water for about 1 hour)
2 quarts (2 litres) dashi stock or water (for 1 quart, add 1 oz (30g) kelp
to 4 cups water. Heat uncovered over med. high heat until the water reaches
boiling point; remove kelp immediately. Add 1/4 cup water and heat. Add 1
cup dried bonito flakes just before the water reaches boiling point. When
the foam begins to rise, reduce heat and simmer for 10 seconds. Turn off
heat, and add a pinch of salt which will keep the water from absorbing more
bonito flavor and tasting too strong. Let stand until the flakes sink to
the bottom. Strain.)
Condiments
Finely chopped green onion
Momiji-oroshi
Salt and pepper
Soy sauce
Fill a heat proof casserole, 2/3 full with dashi stock or water and
bring to a boil. Start with the meat. Swish back and forth in the broth
until meat becomes pink (rare meat is also delicious). Care should be taken
not to overcook the meat, as too much heat will toughen it.
Each diner may alternate meat and vegetables. The food is dipped in one
or another dipping sauce with spicy condiments according to taste. Skim off
foam occasionally. Add water or dashi if necessary.
When all the meat, vegetables, and noodles are eaten, cooked rice may be
added to the broth or you may drink it, lightly seasoned to taste with salt
or soy sauce. Stir and ladle the soup into the bowls.