Shabu-Shabu Fizsull Style

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This is a Japanese ‘Steamboat". Shabu Shabu is easy and fun – it just takes lots of preparation. You cook it all together in the centre of a table – so you need some sort of appliance that can sit in the centre of a table and keep water hot. We use our electric wok – you could use a camp stove (if you’re brave), an electric frypan or an electric hotplate.

You need a really sharp knife

You can get all the ingredients at Woolworth’s (the local supermarket for non New South Welshpeople) (except for the ones in brackets, which are alternatives from Asian food stores)

For the "Base"

*2 chicken stock cubes (Dashi stock if you have it)

*Lots of boiling water (at least 8 cups)

Ingredients to "Swish-Swish"

*Spring Onions, chopped

*Onion, chopped lengthwise (length x 1cm)

*Enoki mushrooms, divided into 5-6

*Shitaki mushrooms, cut into 4

*Cabbage – ¼ head – chopped into pieces (5cm X 1cm)

*Tofu – cut in 2cm x 3cm pieces

*Beef (we cut up a ½ kilo topside roast – but use sirloin or scotch fillet if you like)

*3 carrots cut into thin, long pieces

Ingredients for dipping sauce:

Brown Sauce:

Soy sauce and lemon juice 2:1

(Or buy Mitsukan Shabu Shabu sauce)

Sesame Sauce:

½ jar of Tahini

½ cup Light (Japanese) Soy Sauce

2 tablespoons Mirin (Sweet Sherry)

3 teaspoons sugar

Water to smooth paste

(or buy Mitsukan Shabu Shabu sauce)

Step 1: Make the Sauce

Brown Sauce: Use soy and either fresh lemon juice or bottled juice in a 2:1 ratio

Sesame Sauce:

*Mix the tahini with soy sauce, mirin and sugar. Use warm water to get the paste to a commercial tomato sauce (that's ketchup for Americans) –like consistency.

Step 2: Chop the meat

This is the back-breaking bit. Much easier if the meat is partially frozen (NB you can make fresh meat partially frozen by putting it in the freezer for 15 minutes)

Cut the meat into amazingly thin pieces. In good Japanese restaurants you can almost see through them. 0.5cm works 0.75cm does not.

Step 3: Chop the Vegetables:

See the above suggestions for size

Step 4: Arrange attractively on a large platter.

You want instructions for this? I don’t think so!

Step 5: Have guests come in. Check for chopstick dexterity.

If not dextrous a pair of kitchen tongs can help the novice.

Put some sauce in your bowl. We recommend trying each sauce individually and then mixing the two together in your favourite ratio.

Have your wok/steamboat/pot with chicken stock boiling hard.

Pick up some meat with chopsticks and swish it through the boiling water. Be careful not to lose it if you are the host (it undermines the guests’ confidence). "Swish-swish-swish" then put it in your sauce and eat.

Use kitchen tongs if chopsticks are too difficult.

Swish the vegies. After everyone’s had some meat stick some vegies in to cook (the cabbage and carrot sometimes don’t swish well). Try swishing through mushrooms, spring onions and the tofu.

After all the food’s gone you can add in a packet of Udon noodles and an egg, swish them around and drink the stock/soup as noodle soup.

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