Ingredients

  • For accompaniment :
  • 500 gr (about 1 pound) of sirloin steak into thin slices (in opposite directions of fibers)
  • 1 package of firm tofu of 300 gr, diced (optional)
  • 1 package of precooked udon noodles of 250 gr
  • 16 medium size shrimps (caliber 31/40), raw and shelled
  • 16 peas
  • 8 minced shitakes
  • 1/2 minced nappa cabbage
  • 1/2 beveled leeks
  • For broth :
  • 1,75 liter (7 cups) of water
  • 2 package of dashi of 5 gr each (powder broth) or 60 ml (1/4 cup) of powder fish fumet
  • 1 minced onion
LeeksFind our bag in yourlocal grocery store

Preparation

  • Prepare accompaniments and lay plates or serving bowls. Set aside at cold.
  • Prepare sauces.
  • When meal time, prpare broth. In a casserole, bring to a boil water. Add all daishi package and onion. Cook 5 minutes at low heat. Pour very hot broth into pot. With chopstick fundue forks, cook meat and shrimps in broth. For vegetables and udon noodles, use landing net or soak right away in broth and take back with a large perforated spoon. Serve with sauces.

Chef's notes

Make your taste buds tavel to the land of the rising sun !

This fondue calle shabu shabu (which the sonority evoke chopstick flapping in broth) is a plate of popular gathering in Japan. The principle is simple: take aliments (beef slices, vegetables and tofu) with chopstick and soak into daishi, broth mad eof dried fishes sold at asian grocery store. Once fondue finished, we add udon noodles into broth and divide into small bowls.

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