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1. Bring 4 cups of water to a boil in a hot pot dish. Add Konbu seaweed leaves to add flavour. Pour in all vegetables, tofu and Udon noodles and boil until all ingredients are soft. 2. Add the thin slices of beef last and boil for 3 minutes. 3. To make the sesame sauce, start doing the bonito stock. Boil the fish flakes in 1 cup of water with Konbu seaweed leaves then, drain off the water in a bowl. This is now your bonito stock. Toast sesame seeds in the oven at 180C until medium brown in color. Remove & let it cool off. Place the bonita stock, toasted sesame seeds and other sauce ingredients in a blender and blend until the texture is smooth. Set aside. 4. To make the ponzu sauce, mix all the ingredients for the ponzu sauce together. 5. Serve the hot pot of shabu-shabu with the sesame sauce, ponzu sauce and garnishes.
Tofu, chilled, made from soya beans, Chinese cabbage, cut into pieces, Onion, peeled & sliced thinly into round pieces, Carrots, cut into oblong pieces (1/2 in x 3 in), Mushrooms, fresh & thin slices, Beef, thin slices, Bamboo shoot, thin slices, Udon, boiled rice noodles, Konbu leaves, edible seaweed, Toasted sesame seeds, blended (for Sesame sauce), Soya sauce (for Sesame & Ponzu sauces, Mirin, Jap. sweet wine (for Sesame & Ponzu sauces), Sugar (for Sesame sauce), Bonito flakes (for Bonito stock & Ponzu sauce), Konbu leaves, edible Jap. seaweed (Bonito stock), Japanese vinegar, Lemon juice, Spring onion, fresh & chopped, White radish, grated, Tabasco&&125, 100, 50, 50, 35, 150, 30, 100, 5, 50, 8, 5, 25, 6, 2, 2, 1, 5, 10, 0.5&&1, 1, 1, 2, 1, 1, 1, 1, 1, 1, 5, 5, 1, 1, 1, 4, 4, 1, 1, 2
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