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.
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Ingredients

  • 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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Directions

  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.
    →http://jpnfood.com/recipe/basic/ponzu-recipe

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