Japanese Hotpot Recipes - Mongolian Hotpot (Shabu-Shabu) Japanese Recipe

  
 

Japanese Hotpot Recipes - Mongolian Hotpot (Shabu-Shabu) Recipe

Ingredients

  • 1 lb (500 g) well-marbled, prime beef sirloin

  • 1 packet (3 1/2 oz/100 g) dried shirataki or bean thread noodles (optional)

  • 100z (300 g) Chinese cabbage

  • 2 leeks, white part only

  • 1 bunch (8 oz/250 g) chrysanthemum leaves, washed, hard stems discarded

  • 7 oz (200 g) enokitake mushrooms

  • 8 fresh shiitake mushrooms, stems discarded, caps cross-cut

  • 1 cake (8 oz/250 g) silken tofu, cubed

Stock

  • 6 cups (1 1/2 liters) water

  • 1 strip dried kelp (konbu), (4 in/10 cm long), wiped with a damp cloth and halved

  • 1 teaspoon salt

Accompaniments

  • Ponzu Dipping Sauce (refer recipe)

  • 4 tablespoons finely grated daikon with 1/4 teaspoon ground red pepper

  • Sesame Dipping Sauce (refer reciped)

  • 4 tablespoons minced spring onions

Method:

  1. Prepare the Sesame and Ponzu Dipping Sauce following the  recipe instructions and place into separate dipping bowls. Place the grated daikon and spring onions into individual saucers.

  2. Slice the beef following the instructions of Beef Hot pot with vegetables recipe. Cook the noodles, if using, in boiling water until soft (see packet instructions). Drain, rinse in cold water, drain again and set aside.

  3. Slice the cabbage thinly, keeping the leaves and stems separate. Slice the leeks on the diagonal. Slice the hard ends of the enokitake mushroom stems and discard. Arrange the beef, noodles, vegetables and tofu on a serving platter or basket.

  4. To prepare the Stock, place a large metal or ceramic casserole on a hot plate or gas burner in the center of the table and add the water and kelp. When the water comes to a boil, quickly remove the kelp with chopsticks and discard. Add the salt and stir to dissolve.

  5. Each person may now select morsels of food and immerse it in the Stock with chopsticks until it is cooked. Skim the Stock of any foam that surfaces during cooking. Have some boiling water at hand, to add to the Stock while cooking, should it dry up too quickly.

  6. The noodles are usually cooked last, by which time the Stock would have become a rich soup. Serve with the Ponzu Dipping Sauce mixed with the grated daikon, and the Sesame Dipping Sauce mixed with the spring onions.