2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Japanese cuisine, which is mostly inspired by nature and its gifts, has created countless delicious recipes that are worth trying. Among the traditionally consumed dishes are the so-called nabemono, which are prepared on a hot plate directly in front of the guests.
To do this, you must have a gas or other portable stove and a simple pot large enough to hold the products. A very good option is to use a multicooker.
In this case, we offer you a recipe for the preparation of Shabu-shabu, which consists of beef, vegetables and sauce to them. Although the products listed below may seem strange to you, you can easily find them in specialized Asian stores. Here is the recipe that would really surprise your diners:
Shabu-shabu (Beef with cabbage and Dashi sauce)
Necessary products: 550 g lean beef, 1/2 Chinese cabbage, 1 bunch spinach, 1 carrot, 1 leek stalk, 10 mushrooms, 1 packet of tofu, 300 g soba noodles or other very thin noodles, 1 leaf of seaweed kombu, 1/4 tsp Dashi broth, 2 tbsp soy sauce, 1/4 tsp rice vinegar, 1 tbsp myrin or sake, 5 tbsp sesame oil.
Method of preparation: Prepare the sauce first, in which you will then be able to melt the cooked products. This is done by mixing soy sauce, Dashi broth, sesame oil, rice vinegar and a spoonful of myrin. Separately chop the cabbage and well-cleaned spinach and boil them, but separately.
Cut the leeks into long diagonal pieces, the carrots into slices, the tofu into pieces and the mushrooms into two. The noodle soba is cooked following the manufacturer's instructions.
The pot in which you will cook is filled with water and a combo leaf is placed in it, which must be removed shortly before the water boils, because otherwise it will leave a bitter taste.
As soon as the seaweed is removed, all the other products are put in the dish together with the beef cut into very thin fillets. Boil until the ingredients are completely ready. Then bowls are served, in which a part of the cooked noodles is placed on the bottom, which is poured with the meat and vegetables and the sauce prepared with Dashi broth is served as an addition.
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