| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Niger |
|
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Prime quality beef; sliced paper thin (about 8" by 3") |
| 12 |
|
Shiitake mushrooms |
| 6 |
|
Green onions |
| 1/4 |
lb |
Spinach; washed and cut |
| 1 |
|
Ten oz block tofu; cut into cubes |
| 1/2 |
lb |
Whole canned bamboo shoots; washed & cut in 1/4" slices |
| 2 |
qt |
Basic dashi; see recipe, OR light beef stock |
|
|
Dipping sauce #1; see recipe |
|
|
Dipping sauce #2; see recipe |
INSTRUCTIONS
TO SERVE
Wipe & trim mushrooms & cut a crisscross pattern on the caps with a knife.
Slice scallions diagonally into 2" lengths. 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.
Yield: 4 servings TAMALES WORLD TOUR SHOW #WT1A02
Recipe by: Susan Feniger and Mary Sue Milliken
Posted to MC-Recipe Digest V1 #807 by Holly Butman
<butma001@acpub.duke.edu> on Sep 25, 1997
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