Shabu Shabu
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- This topic has 1 reply, 2 voices, and was last updated 8 years, 11 months ago by Oxide.
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- March 30, 2015 at 10:05 am #60324mobinianaParticipant
I would love to learn how to make this delicious broth and which vegetables you use for this dish! <3
- April 6, 2015 at 4:58 pm #60482OxideParticipant
Hi Mobiniana,
Shabu shabu is a classic Japanese nabe dish. Nabe (nah-bay) means both one-pot-dish, and pot – usually referring to a clay pot that sits on a burner in the middle of the table. The family sits around the table and takes the food from the large nabe and puts it into smaller individual bowls. Everyone is eating out of the nabe – family style.
The base broth for many nabe recipes is dashi (dah-she). Dashi is simply konbu (comb-boo) seaweed heated in water until just before boiling. Turn off the heat and add katsuobushi (kaw-sue-o-bow-she), dried bonito flakes. Initially, the flakes float but soon they become waterlogged and sink. That is when the dashi is ready. Strain the solids out of the broth. I use a paper coffee filter for this. The finished dashi is a golden color. It is the broth base for shabu shabu … and about a billion other Japanese recipes.
5 cups water
10 cm / 10 g konbu
20 g katsuobushiInteresting sidenote about dashi – its pleasant flavor was the impetus for studing and defining umami (oo-mah-me), the fifth taste, also known as ‘savory’.
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