Traditional Japanese Shabu Shabu Recipe
Shabu shabu is often referred to as "the hot pot dish." There are several theories about its origin, but the most widely accepted one suggests that it originated from a popular Beijing dish called ‘shuan yang rou,’ which used mutton and water as the base.This dish was later introduced to Japan after World War II in a modernized form and began to be known as shabu shabu.The dish was popularized by Shoya Yoshida, a native of Tottori city, who introduced it at his restaurant, Nijudanya, in Kyoto. He is credited with being the first to replace mutton with beef as the main ingredient in shabu shabu.
Ingredients
- Chicken boneless – 1kg
- Carrots – 4
- Cabbage – 2
- Scallions – 2
- Mushrooms (enoki or shiitake) – 10
- Black pepper – 2 tsp
- Salt to taste
For the ponzu sauce:
- Soy sauce – 1/2 cup
- Lemon juice – 4 tbsp
- Orange juice – 1/4 cup
- Red chilli flakes – 2 tsp
- Water – 1 tbsp
Instructions
- First of all, place a hotpot on top of a portable butane burner and add water in it. Also add salt and black pepper according to your taste in water. Place this burner in the centre of the table to prepare the broth.
- Cut carrots, cabbage, scallions and mushroom and assemble them on a serving plate. Place this plate of vegetables with the hotpot on the table.
- Take another plate and place the chicken strips on it. Pop this plate with the vegetable's platter.
- Now prepare the ponzu sauce by mixing lemon juice, fresh orange juice, soy sauce, red chilli flakes and water.
- Take a small bowl and add ponzu sauce on it and place this on the table too. There must be a separate bowl of ponzu sauce for every individual person on the table.
- Place separate chopsticks for every single person too.
- Once your broth starts boiling, reduce the burner and at first add in the carrots and cabbages. Leave them for around 3-4 minutes so that they are cooked slightly. Then add the mushrooms and spring onions and leave for another 2 minutes.
- Now add the chicken strips in the broth. As the strips are very thin, it may take around 4-5 minutes for the chicken to get cooked. Watch the meat as it changes its colour and then it is ready to eat.
- It’s time to take your ingredients out of the broth. Take the vegetables out using chopsticks and dip them in the ponzu sauce. Similarly pull out the chicken strips and dip them too in the sauce.
- Now assemble these delicious sauce-coated ingredients on your rice platter. Your mouth-watering shabu shabu platter is ready.
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