Shabu Shabu

Meat recipes

Shabu Shabu

I cooked Shabu Shabu.A point is to thin beef.It is a recipe of the edible shabu-shabu deliciously at home.Of course ponzu is handmade, too.In most cases, beef for sukiyaki is sliced thicker than that for shabu-shabu (a dish of thinly sliced beef boiled with vegetables,) which is sliced so thinly that it can be eaten after being dipped only once in boiling water.
beef recipes shabu shabu (12)


  • 150g sirloin steak or ribs
  • 1/4 Chinese cabbage
  • 1 block tofu
  • 500 ml water
  • 50 ml sake
  • 3 inch × 3 inch kobu seawood
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  1. Frost the surloin steak.Slice the surloin steak which froze.Even if it is not thin excessively,it is Ok.
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  3. Put wrap on a cutting board and put the surloin steak which sliced on it.Put wrap on it over again.
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  5. Beat it with a rolling pin and lengthen it until it becomes thin.
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  7. Cut the Chinese cabbage and tofu.
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  9. Put the measured-out water and sake into a pot with the kobe seaweed heat at a high temperature until the water starats to boil.
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  11. Add the beef.When the beef are heated through,begin eating with ponzu.It is more delicious when I eat with rice.
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  13. Home-made ponzu recipe.

Beat the beef and lengthen it and it is very very delicious Shabu Shabu beef.