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Shabu Shabu                 
Source: Ken Iisaka
Cooking time: varies
Servings: 4


Shabu-shabu means "swish-swish," referring to the swishing action when you
cook a very thin slice of beef in hot water.

On a portable range, place a medium-sized pot (1/2 gallon should do). Place
a couple of slices of kombu (a sort of kelp) and cover with cold water.
Gently bring the water to a boil and remove the kombu just before it
actually starts to boil. When the water is boiling very, very gently, you're
set.

On your table you should have: (for 4 people)

Ingredients

   * 1 lb very thinly sliced beef (sirloin), preferably grain-fed. Beer-fed
     Kobe beef is the best. I MEAN VERY THIN (less than 1/16 inch)
   * 8 shiitake mushrooms
   * 1/2 lb enoki mushrooms
   * 1/2 lb shimeji mushrooms
   * 1/2 lb shirataki
   * 1 lb chinese cabbage
   * 1/2 lb watercress, to substitute for spring chrysanthemum leaves
   * 1 lb tofu, cut in 1 in. cubes, pressed and drained
   * any other ingredients you want to use

Dipping sauce

   * In a small bowl, you should have soy sauce and lemon juice 2:1, as a
     dipping sauce.

Simply take one of the items, swish it around in the hot water for from a
few seconds for beef to a few minutes for vegetables. Serve with hot steamed
rice.

Enjoy!

Copyright (c) Ken Iisaka. May be distributed freely provided this copyright
notice is not removed.




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