INGREDIENTS

INSTRUCTIONS

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.
NOTES : Val.rie's note: I decided to leave the recipe in its original form,
and also put the ingredients in the Ingredient section for shopping list
purposes.
Recipe by: Ken Iisaka
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
15, 1998

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