Shabu Shabu (Japanese Hot Pot)
繁體中文

Ingredients

Ribeye beef (thinly sliced) 1-1/2 lb (675g) Napa cabbage (cut big chunks) 1-1/2 lb (675g) Baby spinach leaf 1/2 lb (225g) Firm tofu (cut cubes) 1 pack Shiitake mushroom (carve * pattern on surface) 10 medium Shirataki/yam noodle (blanch in boiling water for 1 minute/roughly cut) 1 pack Carrot (sliced and cut into flower shape) 1/4 lb (113g) Enoki mushroom (cut off bottom/separate into strains) 1 pack Shimeji mushroom (cut off bottom/separate into strains) 1 pack Kombu (wipe clean with damped paper towels) 1 3"x6" 7cm x 15cm Scallion (minced) as desired Sesame dressing as desired Ponzu soy sauce as desired Grated daikon/ginger as desired Shichimi powder as desired Sansho powder as desired

Instructions

1.	Arrange the vegetables, assorted mushrooms, tofu and yam noodles in a big plate.
2.	Fill water in a clay pot (or soup pot) until 70% full. Put in the kombu and soak for at least 30 minutes. After, bring the water to a boil and remove the kombu once the water starts boiling.
3.	While making the stock, prepare the Sesame Dressing and the Ponzu Soy Sauce. Usually people mix minced scallion with sesame dressing for meat and mix grated daikon/ginger and shichimi (or sansho powder) with Ponzu Soy Sauce for vegetables, tofu and mushrooms.
4.	Use a pair of chopsticks to pick up a slice of beef and immerse it into the kombu stock; swish around until the meat is no longer pink. Remove the meat immediately to avoid overcooking it. Cook some of the other ingredients in the soup until done. Dip the cooked ingredients in the sauce you prefer. Keep adding the remaining ingredients to the pot when necessary. Use a mesh strainer to skim off any foam and tiny particles on the surface of the soup.

涮涮鍋
ENGLISH

材料

肋眼牛肉(切薄片) 1-1/2 磅 (675克) 大白菜(切大塊) 1-1/2 磅 (675克) 嫩菠菜葉 1/2 磅 (225克) 老豆腐(切方塊) 1 盒 香菇(表面刻花) 10 個(中) 蒟蒻麵(滾水燙1分鐘/略剪) 1 包 胡蘿蔔(切花片) 1/4 磅 (113克) 金針菇(切掉底部/份成小株) 1 包 鴻禧菇(切掉底部/份成小株) 1 包 乾昆布(用濕紙巾擦乾淨) 1 3"x6" 7cm x 15cm 蔥花 隨意 芝麻拌醬 隨意 日式柑橘醬油 隨意 蘿蔔薑泥 隨意 七味粉 隨意 山椒粉 隨意

做法

1.	將蔬菜，菇類，豆腐和蒟蒻麵依你喜歡的方式擺盤。
2.	土鍋(或湯鍋)加水到7分滿，放進昆布浸泡至少30分鐘。然後用中火煮到水快滾時取出昆布。
3.	煮湯的同時準備芝麻拌醬和日式柑橘醬油。一般芝麻拌醬內放蔥花，適用於肉類。柑橘醬油內放蘿蔔薑泥，七味粉或山椒粉，適用於蔬菜，豆腐和菇類。
4.	食用時用筷子夾肉在滾湯內涮幾下，顏色變白即刻取出，其它材料則放湯裡煮熟。煮熟的食材沾醬吃，邊煮邊吃，不時用濾網撇去浮在湯上的泡沫渣滓。

最後更新 (Last Update): 11/28/2020
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