Читать книгу Sophie Conran’s Soups and Stews - Sophie Conran - Страница 14
ОглавлениеShabu-Shabu, meaning ‘swish swish’, is a wonderfully light Japanese hotpot, a little like a fondue. You cook the sliced meat yourself at the table and enjoy the vegetables and stock afterwards. Everyone needs chopsticks or a fork, a spoon and bowl and dipping sauce.
TO SERVE FOUR TO SIX
600g/1lb 5oz beef fillet sliced as finely as possible and cut into 2cm/3/4 inch strips
1 litre/13/4 pints beef or chicken stock (see pages 184 and 185)
2 tbsp soy sauce
2 carrots peeled and finely sliced
10 shiitake mushrooms sliced
1 bunch of enoki mushrooms roots cut off
6 spring onions trimmed and cut in half lengthways
1 cube of firm tofu cut into four pieces (make sure that the tofu is not too fine, something more solid is best)
75g/3oz udon noodles
2 pak choi cleaned and sliced
1/2 Chinese cabbage cut into strips
For the dipping sauce
1 walnut-sized piece of fresh root ginger
peeled and finely chopped
3 tbsp soy sauce
2 tbsp lime juice
2 tbsp sesame oil
Set the table first with a small paraffin stove or burner that will keep your pot bubbling, the chopsticks, bowls and some napkins. Prepare all the ingredients, arrange the beef slices on a plate, and have them waiting for the arrival of your guests. Combine all the ingredients for the dipping sauce in a bowl and place on the table.
Once your guests are seated, pour the stock, soy sauce and 500ml/18fl oz of water into a large pot (it needs to fit safely on the paraffin stove and be big enough to take all the ingredients). Bring to the boil and then add, in this order, the carrots, mushrooms and spring onions. Then add the noodles, tofu, pak choi and lastly the cabbage.
Carry it very carefully to the table and set on the stove. Now the fun starts—each person should dip their meat into the soup until done to their taste, then dip it into the sauce and devour. Everyone helps themselves to veg, tofu and noodles and lastly the broth, which by this point is superb with wonderful flavours from both the veg and the meat.