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Shabu Shabu: Japan's Unknown Cuisine

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Shabu Shabu: Japan's Unknown Cuisine March 15,2014 Kimiko Molasky [email protected] Shabu Shabu: Japan’s Unknown Cuisine しゃぶしゃぶ鍋 photo http://restaurant.ikyu.com GLOSSARY GREETINGS INGREDIENTS Itadakimasu—Japanese greeting before the meal. It Dashi—broth made with Katuobushi, or Kobu or expresses gratitude to the person who prepared the both. meal, the person who grew the ingredients, and the Enoki mushrooms—long and thin white mushrooms privilege to be able to have food. that have a mild flavor. Gomadare—sesame past based dipping sauce. Gochisosama— Japanese expression of thanks after Katsuobushi— Japanese name for dried, fermented, a meal. and smoked skipjack tuna or bonito fish. Konbu or Kobu—seaweed often used to make broth, TYPES OF HOT POT DISH sold dry. Nabe—means “cooking pot” in Japanese; however, Ponzu—dipping sauce with some kind of citrus fruit it also means any dishes cooked at the eating table base. and eaten directory from the pot. Shichimi— Literally “seven flavors”, a mild Japanese spice with a mix of seven types of spices. Shabu Shabu –is treated as a special cuisine because Shirataki—noodle made from Konnyaku potato it has thin sliced prime beef and vegetables. (scientific name is Amorphallus konjac.) A Mizutaki—one of the most popular Nabe which has substitute of Kuzukiri (made from Kudzu plant.) chicken and variety of vegetables. Shun-giku—edible chrysanthemum greens which Sukiyaki—has thinly sliced beef and vegetables have a distinct herbal flavor. sautéed and seasoned in a pot. UTENSILS & EQUIPMENTS STORES Long cooking/serving chopsticks Kim’s Oriental Market Serving spoon with holes, Ladle & Mesh Ladle Mississippi Market Pot—4 - 6” deep Shanghai Market Portable burner – gas or United Noodles Asian Supermarket electric Gas Portable Burner $24 Zojirushi EP-RAC50 Gourmet d'Expert Electric Skillet $85 – $99 March 15,2014 Kimiko Molasky [email protected] Shabu Shabu: Japan’s Unknown Cuisine しゃぶしゃぶ鍋 INGREDIENTS—4 to 6 servings Dashi – Broth 8 Pieces Konbu 2” x 2” 10 Cups Water 1/2 Napa Cabbage, cut 3”– 5” long 2 Tb Sake (Japanese rice wine) 1 Bunch Shun-giku 春菊 (Shanghai Market), 4 oz Katsuobushi, thinly shaved cut 3” – 5” long ½ - 1tsp Sea Salt 1 Bunch Mizuna, cut 3” – 4” Gomadare Sauce 1 ½ Bunches Green Onion, cut 3” – 4” long 1/3 Cup Tahini (sesame past) ½ Bunch Green Onion, thinly sliced 3 Tb Soy Sauce 1 Medium Daikon Radish, cut 1/4” thick 2 Tb Sake (cooking rice wine) 3 Carrots, cut diagonally 1/4” thick 2 Tb Mirin 8 Shiitake Mushrooms, cut off stems 1 tsp Sugar 1 Package Enoki Mushrooms (Kim’s) 1 tsp Fresh 1” ginger grated, extracted 1 Package Shirataki Noodle (Kim’s) , cut in ½ 3 Tb Dashi (broth) 1 Package Tofu—medium firm (Kim’s), cut Ponzu Sauce into ½” thick 12 pieces 1 – 2 Lemon or Lime, cut into 8 1 ½ - 2 Lb Beef Rib Eye Steak, thinly sliced 1 Cup Soy Sauce—Japanese soy sauce 2 packages Cooked Udon Noodle -And- Soup broth (small amount) DIRECTIONS 1. Have a portable burner with a cooking pot ready 8. Put Katsuobush into the boiling water, then on a table. cook it for 5 seconds and turn off the heat quickly. Take the Katsuobush out with a mesh 2. Have a medium size bowl on the table filled with ladle. water and has a ladle and a serving spoon in it. (The ladle is used for skimming off fat and foam 9. Turn the heat back on and add a teaspoon of from the shabu shabu and to serve the broth. salt and kobu to the broth. Start cooking The serving spoon with holes is for scooping vegetables, tofu and shirataki. tofu from the cooking pot. ) 10. While cooking vegetables, prepare individual 3. Make Gomadare sauce by mixing the Ponzu sauce mixing about 1 slice of squeezed ingredients in a bowl. Set it on the table. lemon, 1 Tb soy sauce, 1Tb broth from the pot. Add sliced green onion and Shichimi to taste. 4. Have the cut lemon, thinly sliced green onions on individual small plates and soy sauce on the 11. When the vegetables are mostly cooked, dip the table to make ponzu sauce. beef into the boiling broth for an instant with a swishing motion, dip in the sauce, and eat it. 5. Fill about the 2/3 of the Nabe pot with water and add sake to boil. 12. Dip the cooked food in the sauce to eat it. 6. Boil an extra pot of water to add hot water to 13. Occasionally clear the surface foam that comes the Nabe pot when the broth is low. Hot pot from cooking the beef. dishes need to have more than 2/3 of pot of 14. After you finish eating, take out all the food broth to keep cooking. from the pot, then put cooked Udon and bring it 7. While boiling the water, prepare the vegetables, to a boil. tofu and shirataki. Arrange them on a large 15. In the individual bowl put a pinch of salt and serving plate. Arrange the sliced beef on serve Udon and soup. another large serving plate. 16. Add thin sliced green onions for taste. March 15,2014 Kimiko Molasky [email protected] Shabu Shabu: Japan’s Unknown Cuisine しゃぶしゃぶ鍋 TABLE SETTING To Share Individual Table Setting 1. Gas or electric portable burner 1. Chopsticks 2. A cooking pot 2. Chopstick Rest 3. A bowl filled with water which contains a ladle 3. Two bowls for sauces and a spoon with holes 4. Glass for a Drink 4. Long serving chopsticks 5. Cut Lemon for sauce 6. Thin sliced green onion for sauce 7. Soy sauce 8. Salt 9. Shichimi 10. Gomadare (sesame past sauce) 11. Large serving plate with vegetable, tofu 12. Large serving plate with beef slices ADDITIONAL IMAGES FOR REFERENCES Mesh Ladle & Bowl Gomadare Katsuobushi Shichimi Ponzu Ladles .
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