Shabu-shabu
A dish of thinly sliced beef cooked in a hot broth, served with vegetables and dipping sauces.
📷 LN9267 — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 15 min prep + 20 min cottura · 4 porzioni · facile
Ingredients
- 400g of beef, thinly sliced
- 2 onions, sliced thinly
- 2 carrots, sliced thinly
- 2 celery stalks, sliced thinly
- 100g of Asian vegetables, cut into small pieces
- 100g of shiitake mushrooms, cut into small pieces
- 2 garlic cloves, sliced thinly
- 2 tablespoons of soy sauce
- 2 tablespoons of oyster sauce
- 1 liter of beef broth
- 2 tablespoons of sugar
Method
- In a pot, bring the beef broth, soy sauce, oyster sauce, sugar, and soy sauce to a boil.
- Meanwhile, thinly slice the beef and set aside.
- Fry the garlic in a non-stick pan and add the sliced vegetables, cooking over medium heat for 2-3 minutes.
- Place the pot with the broth on the stove and bring to a boil.
- Start cooking the beef slices and vegetables in the pot, cooking for 10-15 seconds at most.
- Serve immediately, dipping the beef and vegetables in the hot broth and seasoning with soy sauce and oyster sauce.
- Stop cooking when the beef is tender and the vegetables are al dente.
The story
Shabu-shabu originated in Japan in the 1950s as a variation of the traditional shabu-shabu broth, becoming popular worldwide as a more modern and interactive dining experience.
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