Japanese beef recipes -shabu shabu

Ingredients

• 700 g sirloin beef, thinly sliced
• 15 spring onions (scallions), diagonally and thinly
• sliced
• 3 carrots, cut into thin round slices
• 400 g button mushrooms, thinly sliced
• 1/2 Chinese cabbage, chopped to bite-sized
• 1 block cotton tofu, cut into bite-sized cubes
• 2 litres chicken stock
• Japanese short-grain rice, cooked
• ready made shabu shabu sauce

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Preparation

• Arrange the prepared vegetables, tofu and meat in separate piles on a serving platter. Cover with kitchen wrap and refrigerate before cooking.
• Position the serving platter and electric wok so they are within easy reach of each diner. Pour the stock into the electric wok, cover and bring to a simmer.
• Each diner then picks up an ingredient or two with thier chopsticks and places it in the simmering stock for about 1 minute or until cooked.
• Do not overcook, the vegetables should be just tender and the beef still pink in the centre.Skim off any foam and repeat cooking.
• The food is then dipped into the sauce and eaten with the rice. The remaining stock can be served as soup at the end of meal.