Kosher Shabu!

Being Kosher I was never able to try this delicious manner of cooking. Shabu is a Japanese culinary dish which descended from the Mongolian tradition of nabemono, or 'one pot' cooking. In traditional shabu shabu, thin slices of beef are placed in a communal pot of boiling water and swished back and forth until cooked. Vegetables such as mushrooms, cabbage, watercress and spring chrysanthemums are also boiled briefly and dipped in various sauces.

I put together some vegetables that would work well with this dish, carrots, Napa cabbage, enoki mushrooms. Next I processed garlic and onion. You can always sprinkle some cilantro and green onions on your soup. For the meat you want to freeze it the night before and thinly slice it. For the broths you can choose any kind. I used a beef broth for one pot, mushroom for another and lastly made a spicy soup. For this recipe you can go any way with whatever you choose to make. You can add rice or various types of noodles to your soup. As far as the sauces go, I made a ginger sauce using lime juice, sesame oil and some soy sauce. You can make various sauces based on what you like best.

Here are some pictures from my Shabu experience. Take this as a reference and create your own magnificent masterpiece.











Cooking With Style

SARIT