Your experience in Japan would not be complete without a delicious dinner of shabu shabu and sake. I was invited into the home of Mrs. Masako Yamada's to learn the art of Japanese cooking and to experience eastern hospitality at it's finest. Kevin Brauch, The Thirsty Traveler
Recipe courtesy of
Total:
35 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Shabu Shabu: 
  • 2 cups sake
  • 2 cups water
  • 10 1/2 ounces (300 grams) thinly sliced pork or beef
  • Miso Dipping Sauce, recipe follows
  • Soy Sauce Dipping Sauce, recipe follows
Miso Dipping Sauce:
  • 2 1/2 ounces (70 grams) red miso
  • 4 tablespoons granulated sugar
  • 1 tablespoon ground sesame seeds
  • 1 tablespoon Japanese mustard (Karashi)
  • 1/4 cup sake
Soy Sauce Dipping Sauce:
  • 1/2 cup soy sauce
  • 4 tablespoons granulated sugar
  • 2 tablespoons finely chopped ginger
  • 1 teaspoon hot pepper sauce
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons chopped green onion
  • 1/4 cup sake

Directions

Shabu Shabu: 

Pour sake and water into a large frying pan or wok and bring to boil. Once boiled, turn down heat and simmer. Cook pork slices 1 at a time. Remove each slice and cool in a strainer. Place cool pork slices on a plate and refrigerate while making dipping sauce. Serve with Miso Dipping Sauce and Soy Sauce Dipping Sauce.

Miso Dipping Sauce:

Place all ingredients in a pot and bring to a boil, stirring constantly, until the sugar is dissolved. The consistency of the sauce should be that of gravy. Once this is achieved pour sauce into a bowl and serve with chilled pork slices. Both the miso dipping sauce and the soy sauce dipping sauce can be served with the pork slices.

Soy Sauce Dipping Sauce:

Place all ingredients in a pot and bring to a boil, stirring constantly, until the sugar is dissolved. The consistency of the sauce should be that of gravy. Once this is achieved pour sauce into a bowl and serve with chilled pork slices. Both the miso dipping sauce and the soy sauce dipping sauce can be served with the pork slices.

Cook's Note

Mrs. Masako Yamada demonstrated and served this traditional Japanese dish, Eastern hospitality at its best.

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