Recipe for Shabu-Shabu

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Yield:

Ingredients:

Amount	Ingredient
2 lb	prime-quality well-marbled beef cut paper-thin,
	with each slice measuring 8" by 3"
	(freezing the meat for 20 minutes will facilitate slicing meat)
12 x	shiitake mushrooms trimmed, and
	wiped clean, halved, if large
6 x	long onions or 8 to 10 scallions cut diagonally
	into 1 1/2" lengths
2 x	tofu cakes cut 1 1/2" squares
6 x	Napa or Chinese cabbage leaves shredded
1 cup	grated giant white radish
1/2 cup	minced scallion
1/2 qt	chicken stock
	----------------- DIPPING SAUCES ----------------
	Soy-Ginger Sauce (see below)
	Ponzu
	----------------- SOY-GINGER SAUCE ----------------
1/2 cup	soy sauce
1/4 cup	mirin (sweet Japanese rice wine)
1/4 cup	rice vinegar
2 x	green onions finely chopped
2 tsp	minced fresh ginger

Instructions:

Instructions: Arrange the meat slices and vegetables separately on large round platters.

Fill the casserole or fondue pot about 2/3 full with chicken stock and bring to a boil.

Each eater picks up meat and vegetables and "swishes" (shabu shabu) back and forth in the pot until cooked to desired doneness.

Dip meat and vegetables in dipping sauces.

When foam rises to the top, skim it off with a ladle or spoon. The broth can be eaten as a soup after meat has been eaten.

For the Soy-Ginger Sauce: Whisk all ingredients together in a bowl. (Makes 1 cup)

This recipe yields 4 to 6 servings.

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