Shabu Shabu

It's Friday again, and Noodle Cook gets a chance to develop the palate and practise food criticizing on somebody else’s cooking.

When shabu shabu, or Japanese steamboat, was announced for the night, Noodle thought it was great to top off the Japanese theme for the Paper Chef #8 creation. That was until Noodle received a request for firelighters from the same place as the rest of the ingredients!




There was no time to waste. A quick search on Google indicated a seaweed stock for the shabu shabu, but there wasn't time for that. So it was decided to use some seafood in the first cooking round to flavour up the boiling water. There was no time to learn sashimi skills or techniques on how to open mussel shells.



For each diner allow the following:

2-4 green prawns, deveined
2-4 green lip NZ mussels, scrubbed,debearded, and miraculously opened
50 g fish fillet, thinly sliced
1 chicken drumstick, deboned
50 g sirloin or rump beef, thinly sliced
50 g egg tofu, sliced
0.25 bunch garland chrysanthemum leaves
1 Chinese cabbage leaf
1 stalk spring onion
1 bundle Japanese noodles
Dipping sauces like wasabi, soy sauce, toasted sesame, chilli, ginger

The meal went down quicker than the 3 hours of preparation!