How to make korean shabu-shabu sauce?

Question

can anybody teach me?....it's the one that they put raw egg....pls thanks a bunch...

Answer 1

here you go right from my cook book!

Shabushabu Pot

Non-traditional Mongolian Hot Pot in a 12” UDO

1 ½ lbs. beef, sirloin, tenderloin, or rump, sliced paper thin

4 leaves Chinese ot Napa cabbage

4 oz. edible chrysanthemum leaves

4 oz. water cress

2 long onions, or green oinions

8 fresh Chinese black mushrooms

3 ½ oz. enokidake  (nettle mushrooms)

2 oz. harusame

6 cups Dashi, see recipe below

Ponzu-joyu (dipping sauce):

1 Tbs. lemon juice

2 Tbs. rice vinegar

¼ c.+1 Tbs. soy sauce

1 2” piece konbu (dried kelp)

¼ c.+1 Tbs. dashi

2 thin lemon slices

Goma-dare (miso and sesame sauce):

½ c. white sesame seeds

3 ½ Tbs. miso

2 Tbs. mirin

2 tsp. soy sauce

2 tsp. rice vinegar

1 Tbs. grated garlic

Red pepper powder

2 tsp. vegetable oil

7 Tbs. dashi

Condiments:

Grated diakon radish with red pepper

Finely chopped scallion

Preparation of ingredients:

Beef; spread out on a large serving platter.

Cabbage and chrysanthemum leaves; boil lightly, spread 2 cabbage leaves out on a bamboo sushi mat, arrange chrysanthemum leaves on top of cabbage in the center and roll up. Cut cabbage roll into 1 ½” lengths, repeat with remaining cabbage and chrysanthemum leaves.

Long onion; cut into diagonal pieces, each onion quartered.

Black mushrooms; cut off stems and make a criss-cross incision in the tops.

Nettle Mushrooms; cut off the very bottom parts (roots)

Harusame; soak in lukewarm water and cut into 4” lengths.

Dipping sauce:

Mix all the ingredients but the lemon slices and let stand 10 minutes. Remove dried kelp and add lemon slices.

Goma-dare:

Roast the sesame seeds in a dry skillet over low heat until they give off a roasted, nutty aroma. Remove to an earthenware mortar and grind until sticky. Add miso, mirin, soy sauce, garlic and red pepper, grind further. Then slowly add oil and dashi, grinding until smooth.

To serve:

At the dinner table, fill a Camp Chef UDO12 or UDO14 (Ultimate Dutch oven) ¾ full with dashi and bring to a boil over a single gas burner or over a short table with a solid layer of briquettes under the UDO. Add meat and vegetables a little at a time for each person. And take out as meat and vegetables cook. Add more dashi as it boils off. Dip the cooked meat or vegetables into the ponzu-joyu or goma-dare. Ponzu-joyu is seasoned with condiments. Skim off the froth from the surface of the dashi as meat and vegetables are cooked. Finish off by cooking Buckwheat noodles (udon) in dashi and enjoy!

Note:

In addition to the ingredients listed here, the following are also commonly used: chicken breast, chicken livers, pork, white fish, squid, tairagai (a shell fish), etc. All ingredients must be sliced very thin so that they will cook very quickly.

Dashi

(3 different ways)

Basic dashi:

2 c. water

½ c. dried bonito flakes

Bring water to a boil, then add bonito flakes. When water returns to a boil, remove from heat and let set until bonito flakes sink to the bottom of the pot. Strain through a cloth, discard the flakes.

Dashi with konbu (traditional):

2 c. water

½ c. dried bonito flakes

1 4” piece konbu (dried kelp)

Wipe the konbu with a dry towel lightly. Do not wipe off the white powdery substance on the surface, which is one element that provides a unique flavor. Put water in a sauce pan and soak the konbu for 30 minutes, then heat.

As soon as the water begins to bubble, just before coming to a boil, remove the konbu. Do not over cook or the konbu will become slimy and the flavor will be to strong. Add the dried bonito flakes. When water returns to a boil, remove from heat and let set until bonito flakes sink to the bottom of the pot. Strain through a cloth, discard the flakes and konbu.

Instant dashi:

Follow the directions on the package. Although instant dashi is convenient, the flavor is far from the quality of home-made dashi. However, it can come in very handy at times.

The UDO is a cast iron Dutch oven made by Camp Chef called the ultimate Dutch oven and it is just like a shabu shabu pot

Answer 2

Hi,theres a good recipe for this available at.....

http://www.korean kitchen.com  go into recipes then look in soups and stews the full recipe is there and all ingredients needed as well as sauce recipe,good luck and enjoy.

Answer 3

this one?

http://japanesefood.about.com/od/sauceco...

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