Shabu Shabu

_.-.C.L.E.O.P.A.T.R.A-.-._ · 08-30-2008, 08:31 PM

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Shabu shabu is a Japanese hot pot, but commonly served in Korea. Shabu-shabu means “swish-swish,” referring to the swishing action when you cook a very thin slice of beef in hot water. It is cooked and eaten at the table.
dried anchovy 10
dried kelp (tashima) 5×5″
1t pepper
thin sliced beef sirloin 1.5 lbs
Chinese cabbage 1/4
mushroom
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green onion
soy sauce 6T
lemon juice 5T
sugar 1T
ground turnip 1T
water 1T
1. Boil water with dried anchovies and dried tangleweed in a big pot for 30 minutes and make soup.
2. In a big plate, place thin sliced beef, nicely cut Chinese cabbage, mushroom and green onion.
3. Add 3 cups of soup to an electric pot and warm it. If you don’t have an electric pot, you can use any portable cooker to keep the soup warm.
4. Mix soy sauce, lemon juice, sugar, ground turnip, and water and make the sauce.
5. Simply take veggie and beef, swish them around in the hot soup from a few seconds for beef to a few minutes for vegetables.
6. Take them out and eat with sauce. You can serve with rice.
7. Repeat this.
*Shabu Shabu may have originated in the 13th century as a way for Genghis Khan to efficiently feed his soldiers. Mongol troops would have gathered around large pots and cooked together. Thinly sliced meat was used for its short cooking time, which allowed the Mongolian army to conserve its limited supply of fuel.

08-30-2008, 08:31 PM	#1 (permalink)
_.-.C.L.E.O.P.A.T.R.A-.-._ __m-a-l-i-k__OWN-16 Join Date: Jun 2008 Location: My YuMmy HeArT Posts: 535 Thanks: 378 Thanked 681 Times in 225 Posts Reputation: 36896	Shabu Shabu [Only registered users can see links. ] Shabu shabu is a Japanese hot pot, but commonly served in Korea. Shabu-shabu means “swish-swish,” referring to the swishing action when you cook a very thin slice of beef in hot water. It is cooked and eaten at the table. dried anchovy 10 dried kelp (tashima) 5×5″ 1t pepper thin sliced beef sirloin 1.5 lbs Chinese cabbage 1/4 mushroom [Only registered users can see links. ] green onion soy sauce 6T lemon juice 5T sugar 1T ground turnip 1T water 1T 1. Boil water with dried anchovies and dried tangleweed in a big pot for 30 minutes and make soup. 2. In a big plate, place thin sliced beef, nicely cut Chinese cabbage, mushroom and green onion. 3. Add 3 cups of soup to an electric pot and warm it. If you don’t have an electric pot, you can use any portable cooker to keep the soup warm. 4. Mix soy sauce, lemon juice, sugar, ground turnip, and water and make the sauce. 5. Simply take veggie and beef, swish them around in the hot soup from a few seconds for beef to a few minutes for vegetables. 6. Take them out and eat with sauce. You can serve with rice. 7. Repeat this. *Shabu Shabu may have originated in the 13th century as a way for Genghis Khan to efficiently feed his soldiers. Mongol troops would have gathered around large pots and cooked together. Thinly sliced meat was used for its short cooking time, which allowed the Mongolian army to conserve its limited supply of fuel.

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