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Martha Stewart Member
Rating: Unrated
07/01/2010
Step 2. Let faucet run on low for 12 hours - wow, water charges must be low on the east coast.
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Serves 2
5155_051110_shabushabu.jpg
Ingredients
Ingredient Checklist
1 (5- to 7-inch) piece fresh bamboo shoot or prepared bamboo, thinly sliced
1/2 cup nuka (Japanese rice bran)
1/2 hot red pepper, preferably taka-no tsume
10 cherry leaves
2 sakura no shiozuke (prepared pickled cherry blossoms)
1 (1/2-pound) Spanish mackerel filet, thinly sliced
6 (2-by-4-inch) pieces yuba (tofu skin)
1 bunch mizuna
2 pieces usu-age (fried tofu), each cut into 6 equal rectangles, then halved to form 12 triangles
Sakuru Ponzu Dipping Sauce
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Serves 2
5155_051110_shabushabu.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Serves 2
Recipe Summary
Yield: Serves 2
Yield: Serves 2
Serves 2
5155_051110_shabushabu.jpg
5155_051110_shabushabu.jpg
Ingredients
Ingredients
- 1 (5- to 7-inch) piece fresh bamboo shoot or prepared bamboo, thinly sliced
- 1/2 cup nuka (Japanese rice bran)
- 1/2 hot red pepper, preferably taka-no tsume
- 10 cherry leaves
- 2 sakura no shiozuke (prepared pickled cherry blossoms)
- 1 (1/2-pound) Spanish mackerel filet, thinly sliced
- 6 (2-by-4-inch) pieces yuba (tofu skin)
- 1 bunch mizuna
- 2 pieces usu-age (fried tofu), each cut into 6 equal rectangles, then halved to form 12 triangles
- Sakuru Ponzu Dipping Sauce
Directions
If using fresh bamboo, fill a large pot with water and bring to a boil. Add bamboo shoot, nuka, and pepper; let boil for six hours, adding more water as necessary.
Fill a large bowl with water and add bamboo shoot to water. Place bowl under a faucet and let faucet run on low for 12 hours. Drain bamboo and thinly slice.
Fill a small saucepan with 2 cups of water; add cherry leaves and bring to a gentle boil. Add sakura no shiozuke.
Arrange mackerel, yuba, mizuna, bamboo shoot and usu-age on a serving platter. To eat, using chopsticks, gently swoosh mackerel, yubu, mazuna, bamboo shoot, or usu-age through the broth and dip into the sauce.
Reviews (1)
Add Rating & Review
2 Ratings
5 star values:
0
4 star values:
0
3 star values:
0
2 star values:
1
1 star values:
0
Martha Stewart Member
Rating: Unrated
07/01/2010
Step 2. Let faucet run on low for 12 hours - wow, water charges must be low on the east coast.
Reviews (1)
Add Rating & Review
2 Ratings
5 star values:
0
4 star values:
0
3 star values:
0
2 star values:
1
1 star values:
0
Add Rating & Review
2 Ratings
5 star values:
0
4 star values:
0
3 star values:
0
2 star values:
1
1 star values:
0
2 Ratings
5 star values:
0
4 star values:
0
3 star values:
0
2 star values:
1
1 star values:
0
2 Ratings
5 star values:
0
4 star values:
0
3 star values:
0
2 star values:
1
1 star values:
0
- 5 star values:
- 0
- 4 star values:
- 0
- 3 star values:
- 0
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
07/01/2010
Step 2. Let faucet run on low for 12 hours - wow, water charges must be low on the east coast.
Martha Stewart Member
Rating: Unrated
07/01/2010
Step 2. Let faucet run on low for 12 hours - wow, water charges must be low on the east coast.
Rating: Unrated
All Reviews for Shabu Shabu
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Shabu Shabu
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
