A Favorite: Buta-Shabu

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Many of the recipes I’ve posted, genuinely need an encore posting to remind you how wonderful they are. This one is excellent and versatile.
Because this is a meal that one can prepare ahead of time, it’s great for a party where you can play the relaxed hostess rather than the frantic chef. pork-shabu-shabu_5929

The food can appeal to a variety of tastes: the dipping sauce could be presented in spicy and mild versions; you can offer fried tofu for vegetarians and pork for omnivores; and the fruits and vegetables are limited only by the season and your imagination.

When it’s too hot to cook, this is a nice recipe because you can prepare it in early morning while it’s relatively cool. And by preparing lots of extra vegetables, you have a ready topping for summertime somen or soba noodles.

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pork-shabu-shabu_5936Pork Shabu-Shabu
Buta-Shabu
serves 4
page 451
Dipping Sauce:
2 teaspoons sesame oil
1 to 1 ½ teaspoons toban jiang (Japanese chile-bean sauce)
¼ cup shoyu (soy sauce)
2 Tablespoons dashi
2 to 3 Tablespoons sugar
2 Tablespoons komezu (rice vinegar)
2 Tablespoons minced naganegi (Japanese long onion), or scallion
1 Tablespoon minced cilantro (coriander leaves)
In a small saucepan, heat the sesame oil until fragrant.
Stir in the toban jiang.
Add the soy sauce, dashi, and sugar.
Cook, stirring until the sugar is dissolved.
You’ll serve this sauce in small individual dishes, garnished with the onion and cilantro.
The Vegetables:
2 red bell peppers
2 zucchini
12 spears of asparagus
vegetable oil and salt, for grilling
Broil, grill, or toast on a gas burner the red peppers. Place them in a paper bag to cool. Rub off the burnt skin. Cut open, remove stems, seeds, and ribs. Cut into strips.
Cut off the ends of the zucchini, slice in half lengthwise, the cut each half into strips.
Trim the ends of the asparagus and if needed, peel away tough skin.
Brush the zuke and asparagus with oil and sprinkle with a bit of salt. Broil until they begin to brown, turning once. When we ate this with chopsticks, I found the strips too long to eat, so next time I’ll cut them in half.
The Fruit:
1 grapefruit
1 mango
2 kiwis
Peel and section the grapefruit. Remove the white rind and all of the membranes.
Peel and slice the mango.
Peel and cut the kiwis into disks.
The Meat:
10 ounces boneless pork loin, sliced paper-thin (my knife skills reached to rather thick paper slices, but it was fine)
a large pot of boiling water
a large bowl of ice water
a colander
With cooking chopsticks or tongs, cook each slice of meat individually until done. Plunge each slice into ice water, the drain in a colander.
To Serve:
Arrange the vegetables, the fruit, and the pork attractively on a platter. Provide a small plate and a small dish of the dipping sauce for each diner. Diners should use the blunt end of their own chopsticks to serve themselves. Or use a serving fork (or chopsticks) to take goodies from the platter.
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Love is a smoke made with the fumes of frying garlic. Jack and Trillium
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7 thoughts on “A Favorite: Buta-Shabu

  1. (In reply to this comment – sorry Buta-Shabu:)

    http://wpbtips.wordpress.com/2009/05/10/customizing-the-audio-player/#comment-131

    1. You’re right about the tagline covering the other stuff. (Hadn’t thought of it – disgrace!)

    2. No I don’t see you robin’s egg image; I can only see the white background color (which needn’t be white). In all three of my browsers, mind you. But I can’t get your jpg – says access denied. Is that something you’ve set deliberately?

    3. Masking the corners is easy, but I need a copy of your jpg first. Can you insert it somewhere in the blog?

    4. Superimposing new header tabs is going to be trickier, and I don’t know yet if we can get them behind the header image when you zoom in, or if I can find a solution with fixed height. If you want me to try it, you must tell me approximately how you’d like them to be.

    • Thank you, you have already taught me something!
      1. No disgrace to experiment. We can’t learn anything without trying, and there will always be implications not foreseen. Other themes may have more “free” space for it to work flawlessly.
      2. The background is a jpeg gradient I made in Photoshop and I have no idea why it would be “access denied.” Wait a sec, http://tesssjapanesekitchen.wordpress.com/files/2009/05/robins-egg-background.jpg
      It’s uploaded to my test blog which is private, thus “access denied” HMMM. I’ll have to fix that, right?
      3. & 4. will have to wait until I can make the jpeg public. Wednesday? I have to work tomorrow…

  2. Also, is the robin’s egg background monochrome or is it a regular photo? “Masking the corners is easy” applies in the first case only!

  3. No, the background is a gradient jpg, thin but repeated on the x axis. That is a bit easy, and a bit difficult, right? But I could not get any sort of image to apply to a “bottom” alignment.

  4. That looks delicious!! I never thought it could be so simple to put together such a beautiful plate of pork shabu shabu..so now it’s a must try. Beautiful photos too :)

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