konnichiwa its Nami from just one cookbook back with another video for you
and today we are making shabu shabu a popular japanese style hotpot where
the meat and assorted vegetables are cooked in a simple kombu broth
and enjoy with the flavor for dipping sauces
in san francisco bay area where I live,
we now have a lot of shabu shabu restaurants in the neighborhood but they are quite expensive to eat out
so today I will show you how we can prepare and enjoy shabu shabu easily at home
everyone at the table takes part in the cooking process
and it's a great experience to share with family and friends
it's intimate yet casual and a whole lot of fun! now let's get started
fill a donabe (Dutch oven or any large pot) two-thirds full with water
add kombu and soak in water for at least 30 minutes
prepare udon noodles according to the instructions
transfer to iced water to stop cooking with remaining
drain well and serve on a plate and set aside
cut 12 oz napa cabbages into 2-inch (5 cm) pieces, and then cut each piece into half or thirds
cut 4 oz shungiku into 2-inch (5 cm) pieces
cut 4 oz negi diagonally into ½ inch (1.3 cm) thick pieces
rinse 1 package enoki and 1 package shimeji mushrooms and discard the bottom of both mushrooms
separate mushrooms into smaller chunks
cut the stem of 4 shiitake mushrooms
if you like, you can do a decorative cutting
cut 2.3 oz carrot into ¼ inch rounds
if you like, you can use a vegetable cutter to create a flower shape
cut one package tofu into 1 inch (2.5 cm) thick square pieces
arrange all the ingredients on a serving platter
peel 5 oz daikon and grate using a grater
squeeze grated daikon gently and put in a small bowl
cut 2 green onions into thin rounds and put it in a bowl
prepare shichimi togarashi in a bowl (optional)
lay 1 lb thinly sliced beef on a plate
set a portable gas burner and put the donabe on the stove
take out the kombu right before water starts to boil
add the tofu, the tough part of napa cabbage and shungiku, negi, carrots, and some mushrooms
you don’t have to put all the ingredients and cook in batches
cover to cook for 10 minutes
while you’re waiting for the food to cook, prepare your dipping sauces
add grated daikon, shichimi togarashi, and green onion in ponzu, and green onion in sesame sauce
pick up a slice of thinly sliced beef with a set of communal chopsticks
stir the meat in the boiling broth to cook for 10 seconds
take out the cooked beef and vegetables from the pot when they are done
dip the food in ponzu or sesame sauce
itadaki masu!
add remaining ingredients in the boiling broth as needed and simmer for a few minutes
skim off the scum and fat from the broth as you repeat cooking
add udon noodles in the pot and reheat for 1-2 minutes
dilute the ponzu sauce with the broth and serve udon noodles
enjoy the noodles!
thank you so much for watching
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since you guys are all watching till the end of the video here's the japanese word of the day
nabe, it means a pop in japanese but it also means a hotpot dish
to say tonight's dinner is hotpot, you can say yuhan-wa nabe-desu
if you want to eat a hot pot dish, you can say nabe-ga-tabe-tai-desu
nabe, have fun using it
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see you next time with a brand new video here on my youtube channel
mata ne!