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Snake River Farms American Style Kobe Beef - Shabu Shabu
Yield: 4 Servings3 8oz. pkgs. of SRF American Style Kobe Beef for Shabu Shabu 2oz. green onions 3oz. enoki mushrooms or mushroom preference 6oz. carrots, zucchini, spinach or vegetable preference 3oz. dried clear noodles (e.g. harusame or maroni noodles) 1 head of napa cabbage 1 block firm tofu DIPPING SAUCE: 1 bottle ponzu sauce STOCK: 1 large piece of konbu (dried kelp-optional) 1 large pinch bonito flakes (optional) THAWING: 1. Keep frozen until day of use. 2. Remove from box and packaging. Cover with cellophane and thaw in refrigerator for 2-3 hours before use. In its frozen state, meat may look discolored. During the thawing process and with the exposure to air, meat will "bloom" to its natural color. NECESSARY EQUIPMENT: Donable (clay) pot for other large pot (4-6 inches deep). Table-top heating source. TABLE PREPARATION: Thaw beef according to thawing directions. Cut vegetable into slices. Cut tofu into 1-inch cubes. Soak clear noodles in cold water until soft. Arrange beef, vegetables, tofu, and cold noodles on plates and set around table. Mix ponzu sauce and chopped green onions in a small saucer for each diner. STOCK PREPARATION: Boil konbu and bonito flakes in 6 cups water for 10 minutes on the tabletop cooking unit or the stove. (Chicken bullion cubes may be used as a substitute). Remove the knobu for the broth before cooking raw ingredients. COOKING/SERVING SUGGESTIONS: Bring broth to a light boil. Add desired raw ingredients to broth and cook to desired doneness. Remove cooked items, dip into ponzu sauce and enjoy. |
