Shabu Shabu with Dipping Sauces Recipe

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Ingredients:

Serving

2 lb prime quality beef, cut into paper thin slices, about 8 by 3-inches
12 shiitake mushrooms , wiped, trimmed and crisscrossed on cap
6 green onions, sliced diagonally into 2-inch lengths
1/4 lb spinach, washed and stems trimmed
1 block of tofu , about 10oz, cut into cubes
1/2 lb canned bamboo shoots, whole, washed , cut into 1/4-inch slices
2 quarts basic dashi , recipe follows, or light beef stock
3 quarts cold water
3 oz giant kelp, ( kombu)
3 oz dried bonito flakes
2 cups basic dashi
2 tbsp dark soy sauce
2 tbsp mirin
white vinegar to taste
combine the dashi, soy sauce, and mirin in a saucepan and bring to a boil. let boil for a few minutes to reduce by 1/3, then remove from heat and cool. stir in vinegar to taste. pour sauce into individual cups.

Directions:

Arrange the meat attractively on a round platter, so that each slice can be easily picked up with chopsticks or a fondue fork. Arrange vegetables on a second platter.
Fill a hot pot or nabe pot 2/3 full of dashi set on a burner on the table. Each diner picks up a piece of meat from the serving platter and swishes it around in the simmering broth until the red meat becomes pink, or cooked to the degree desired. Diners may alternate between meat and vegetables. The tofu breaks easily, so be careful when adding it to the pot. Diners eat from the pot, dipping the food into the dipping sauces which are placed in individual cups at each person's place.
BASIC DASHI:
Combine the water and kelp in a large pot. Bring the water to a boil, removing the kelp just before water boils since it emits a strong odor. If the fleshiest part of the kelp is still tough, return it to the water for a few more minutes, along with a little cold water. (Soft kelp means sufficient flavor has been extracted.) Remove the kelp and bring stock to a full boil.
Add 1/4 cup cold water to bring the temperature down quickly and add the bonito flakes. Bring to a boil, and then immediately remove from the heat. (If bonito flakes boil too long, the stock becomes bitter.) Allow the flakes to settle to the bottom of the pan, then filter the stock through cheesecloth.
About 2 quarts
DIPPING SAUCE #1:
DIPPING SAUCE #2: 1/2 cup white sesame seeds 1/2 to 1 cup dashi 1/4 to 1/2 cup dark soy sauce 2 tablespoons mirin 1 tablespoon sugar 1 tablespoon sake Cayenne pepper to taste
Toast the sesame seeds in a heavy pan until lightly browned. Transfer warm seeds to a mortar and grind to a paste, or whirl in a blender. Add the dashi, soy sauce, mirin, sugar and sake, and mix well, using a spatula to blend and smooth the sauce. Add cayenne to taste. Pour sauce into individual cups.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	659.97 Kcal (2763 kJ)
Calories from fat	311.28 Kcal
		% Daily Value*
Total Fat	34.59g	53%
Cholesterol	133.81mg	45%
Sodium	1011.42mg	42%
Potassium	1626.19mg	35%
Total Carbs	16.75g	6%
Sugars	8.55g	34%
Dietary Fiber	6.7g	27%
Protein	67.6g	135%
Vitamin C	12.5mg	21%
Iron	9.9mg	55%
Calcium	389.2mg	39%

Amount Per 100 g
Calories	36.71 Kcal (154 kJ)
Calories from fat	17.32 Kcal
		% Daily Value*
Total Fat	1.92g	53%
Cholesterol	7.44mg	45%
Sodium	56.26mg	42%
Potassium	90.46mg	35%
Total Carbs	0.93g	6%
Sugars	0.48g	34%
Dietary Fiber	0.37g	27%
Protein	3.76g	135%
Vitamin C	0.7mg	21%
Iron	0.5mg	55%
Calcium	21.6mg	39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

15.3

Points
16

PointsPlus

Good Points

low calorie,
low fat,
saturated fat free,
low sodium,
low cholesterol,
sugar free

Bad Points

High in Sodium

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