Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Shabu Shabu

Featured in the Honolulu Star-Bulletin on May 17, 2006.

electric_kitchen_logo

Ingredients:

Shabu Shabu

  • 1 medium head cabbage or Chinese cabbage
  • 1 tablespoon salt
  • 2 cups boiling water
  • 1 bunch green onions, blanched
  • 2 blocks (20 ounces each) tofu
  • 1 1/2 lbs sirloin steak, thinly sliced
  • 4 carrots, sliced and blanched
  • 1/2 pound fresh mushrooms, sliced
  • 3 cans (14 1/2 ounce size) chicken broth
  • 2 pieces (4-inch size) dashi konbu (Japanese dried seaweed for soup stock)
  • 1/2 teaspoon salt

Directions:

  1. Remove cabbage leaves from core.
  2. Add the leaves and the 1 tablespoon salt to the water; boil 2 minutes.
  3. Drain, rinse with cold water, and drain again.
  4. Stack 4 leaves and roll them together.
  5. Slice into 1-inch sections.
  6. Tie each section with one green onion leaf.
  7. Repeat until all cabbage leaves are used.
  8. Cut tofu into 1-inch cubes.
  9. Arrange cabbage rolls, tofu, steak slices, carrots, and mushrooms on a large serving platter.
  10. When ready to serve bring ingredients to the dinner table.
  11. Put chicken broth, dashi konbu, and the 1/2 teaspoon salt into a shabu shabu pot or an electric skillet and bring to a boil; lower heat to simmer.
  12. Let each guest select a choice of food from the platter; swish it in the broth until it is cooked, and dip into Goma Joyu Dipping Sauce before eating.
  13. When food is cooked, serve the broth in bowls as a final course.

Makes 6 servings.

Approximate nutrient analysis per serving:
500 calories, 23 g fat, 6 g saturated fat, 95 mg cholesterol, greater than 1200 mg sodium, 23 g carbohydrate, 9 g fiber, 11 g sugar, 55 g protein

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.