Shabu Shabu (Quick-Cooked Beef)

• 2 sl Kombu; (a sort of kelp)
• 1 lb Beef sirloin; thinly sliced
• 8 Whole shiitake mushrooms
• 1/2 lb Enoki mushrooms
• 1/2 lb Shimeji mushrooms
• 1/2 lb Shirataki
• 1 lb Chinese cabbage
• 1/2 lb Watercress
• 1 lb Tofu; 1"cubes, press,drain
• Soy sauce
• Lemon juice

Instructions

1. 1

   Shabu-shabu means "swish-swish," referring to the swishing action when you cook a very thin slice of beef in hot water.

2. 2

   On a portable range, place a medium-sized pot (1/2 gallon should do).

3. 3

   Place a couple of slices of kombu (a sort of kelp) and cover with cold water.

4. 4

   Gently bring the water to a boil and remove the kombu just before it actually starts to boil.

5. 5

   When the water is boiling very, very gently, you're set.

6. 6

   On your table you should have: (for 4 people) Ingredients 1 lb very thinly sliced beef (sirloin), preferably grain-fed.

7. 7

   Beer-fed Kobe beef is the best.

8. 8

   I MEAN VERY THIN (less than 1/16 inch) 8 shiitake mushrooms 1/2 lb enoki mushrooms 1/2 lb shimeji mushrooms 1/2 lb shirataki 1 lb chinese cabbage 1/2 lb watercress, to substitute for spring chrysanthemum leaves 1 lb tofu, cut in 1 in. cubes, pressed and drained any other ingredients you want to use Dipping sauce In a small bowl, you should have soy sauce and lemon juice 2:1, as a dipping sauce.

9. 9

   Simply take one of the items, swish it around in the hot water for from a few seconds for beef to a few minutes for vegetables.

10. 10

    Serve with hot steamed rice.

11. 11

    Enjoy!