SPECIAL! Three Special Sauces: SHABU-SHABU Recipe

Hi everyone, This time Grifello will share a very special recipe for you. This recipe is perfect for those of you who are just starting to learn. Because here is also provided a cooking tutorial with videos. This time the grifello will make 3 Shabu-shabu sauces.

Shabu-shabu is a typical Japanese food consisting of broth and fillings such as meat, vegetables, tofu, etc. In this recipe I make 3 dipping sauces that add to the special of the shabu-shabu dish.

Shabu-Shabu Recipe (yield: 4-6 servings)

Broth:

4-5 L water

5 pc chicken wings, chopped

5 pc chicken feet

2 pc green onions, sliced

1 tbsp whole black pepper

1/2 tsp white pepper

2 slice ginger

5 clove garlic, skin on

1 pc dried Shiitake

3 pc chinese dates

1 tbsp dried goji berry

Salt

Sugar

Filling:

200 g sliced beef

150 g short plate

3 pc white tofu, sliced

2 pack nori

1 pc carrots, chopped into small dice

2 pc green chili, seeds removed and chopped into small dice

Fish meatballs paste

Udon / noodles

Tofu skin

Vegetables:

3 pc bok choy

6 pc Chinese cabbage

1 pack enoki mushroom

4 pc Shiitake mushroom

2 pc green onion, sliced

8 pc baby corn, sliced

1 pc carrot, sliced

Thai Suki Sauce:

200 ml water

6 tbsp chili sauce

4 tbsp tomato sauce

3 tbsp oyster sauce

1-½ tbsp vinegar

1 tbsp fish sauce

1 tbsp white sesame seeds

2 tbsp sesame oil

1 clove garlic, grated

4 pc curly chili, chopped

1 fistful cilantro, chopped (optional)

1 pc cilantro root, chopped (optional)

1 tbsp sugar

1 tsp flavor enhancer

Goma Dare:

50 ml water

4 tbsp toasted sesame seeds

¾ tbsp sesame oil

3 tbsp mayonnaise

½ tbsp fried garlic

½ tbsp fried shallots

1 tbsp vinegar

2 tbsp sugar

3 tbsp fish sauce

Condiments:

75 ml Ponzu

5 pc red bird’s eye chili, sliced

1 pc green onion, sliced

2 tbsp fried garlic

Read More : The sauce is IMPORTANT! Dosage Fried Siomay Recipe: Chewy, Savory, WITHOUT Fish & Chicken.

Steps:

1. For the broth, heat some oil and sauté the chicken wings until browned. Add the ginger, green onions, white pepper, and black pepper in. Stir and cook until fragrant.

2. Add the chicken feet, water, dried Shiitake, chinese dates, and dried goji berries in. Cook on low heat for 1-2 hours.

3. After 1-2 hours, strain the broth and season with sugar and salt, to taste.

4. For the Nori Fish Roll, mix ½ of the fish meatball paste with ½ of the sliced nori. Place into a piping bag and pipe the paste on the nori sheet and roll.

5. For the Yong Tau Fu tofu meatballs, mix the rest of the fish meatball paste with diced carrots and green chili evenly. Coat one side of the tofu with flour and place the fish paste on top.

6. For the Thai Suki sauce, combine all the ingredients and bring to a boil.

7. For the Goma Dare, blend the toasted sesame seeds with water, sesame oil, fried garlic, fried shallots, vinegar, sugar, and soy sauce to a paste. Add the mayonnaise in and mix evenly.

8. For the Ponzu dip, combine the Ponzu with sliced bird’s eye chili, sliced green onions, and fried shallots.

9. Add the udon / noodles, vegetables, sliced beef, short plate, Yong Tau Fu tofu, Nori Fish Roll, and tofu skin into the boiling broth. Serve with the Thai Suki sauce, Goma Dare, and Ponzu on the side.

Tutorial Video make 3 Shabu-shabu sauces

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