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You will need a
portable table top gas cooker.
EditSoy milk Shabu Shabu
The dipping sauce in this variation is made from soy milk as becomes thick and creamy with cooking.
Serves 4 people as an appetizer
1 1/2
cup unsweetened soy milk2
tbsp sesame paste1
tbsp soy sauce1
tsp powdered dashi1 2
inch square of kombu12
slices of fatty beef, sliced thin for shabu shabu12
oyster mushrooms, broken into bite sized pieces12
shiso leaves- optional other dipping veges
In a small saucepan, combine the soy milk, sesame paste, soy sauce, dashi and kombu. Place over medium heat and bring to a simmer. Simmer for about 10 minutes until the mixture has reduced and is as thick as heavy cream. The soy milk will curdle and try to stick to the bottom of your pan. Stir frequently to prevent the sticking.
When ready to serve, lay the beef out on one plate, the vegetables on another. Place them on the table next to the table top cooker.
Transfer the dipping sauce to a small earthenware bowl capable of being heated. Light cooker and place the bowl of sauce on top. Call everyone to dinner - its time to eat.
Bring the sauce to a bare simmer and dip meat and vegetables in the sauce for a few seconds until hot. Allow diners to pick out the cooked ingredients and eat immediately.