Shabu Shabu


On a cold winter night, this dish really hits the spot, as they say.  If is filling and warming and very good.  I sometimes add cooked udon to this also. (Udon is a type of Japanese noodle.)  My husband likes the dipping sauce so much, I usually double the recipe when I make it.  He pours it over his rice!



1 1/2
pounds lean boneless beef steak (sirloin or flank)
large carrots
head Napa cabbage
ounces firm tofu (bean curd)
pound spinach
large mushrooms, sliced
green onions (including tops), cut into 1 to 2-inch lengths
14 1/2 ounce cans Swanson beef broth
cup soy sauce
tablespoons sake
Dipping sauce (recipe below)
Hot cooked rice



Freeze beef until firm (30 to 45 minutes).  Trim and discard excess fat; slice meat very thinly.  Cut carrots diagonally into thin slices.  Cut cabbage into shreds and tofu into small cubes.  Discard tough spinach stems; rinse leaves well and pat dry.  Arrange beef, carrots, cabbage, tofu, spinach, mushrooms and onions in individual bowls or on a platter in separate rows.  (At this point, you may cover and refrigerate for up to 6 hours)


Combine broth, soy, and sherry in a 3-quart pan.  Then prepare dipping sauce; pour into small individual bowls.  Heat broth mixture until bubbly; pour into an electric wok, an electric frying pan, or a fondue pot over an alcohol burner.  Cook small quantities of meat and vegetables briefly in broth, then lift out and dip into sauce.  Serve individual bowls of rice; ladle broth into bowls for sipping after all food is cooked. 


Makes 4 servings.



Dipping Sauce: 



Place 1/2 cup sesame seeds in a small, heavy, dry frying pan over medium heat.  Toast, stirring often, until golden brown (about 2 minutes).  Spoon seeds into a blender; add 6 tablespoons of the cooking broth mixture, 3 tablespoons rice vinegar, 1 teaspoon sugar, and 2 tablespoons each soy sauce and sake.  Whirl until well blended.  Pour through a wire strainer, pressing to extract liquid.