Shabu-Shabu (sliced pork stew with vegetables)

The leaves are turening red,and I like to see the changing

of the season.

Nov.8th is a day called "立冬 Rittou", which means the
biginning of winter.

This is when various kinds of nabe dishes (broth stews served in eatrhenware pots)

appear on the table frequently

Today I am goint to show you one of them.

Shabu-Shabu refers to the sound made
when swishing a slice pork inthe hot water of the pot.



Usually we cook it on the table.

　＜＜Japnaese recipe＞＞ 　　COOKING　TIME　about 30-40 minutes

ingredients for 3 to 4 people

• thinly slied pork　　　200g



• meat balls made of minced chicken　　　　100g



• mizuna ( a potherb mustard) or spinach



• carrot cut into julienne stripes



• deep-fried tofu(aburaage) cut into julienne stripes
  　and parboiled to remove excess oil.



• burdock cut as if sharp ening a pencil with a knife.



• bean sprouts



• a Japanese leek cut into julienne stripes



• maitake mushrooms



• 1/4 chainese cabbage cut into bite-size pieces



• to-fu scoop out in spoonfuls



• mochi rice cake　　　　cut into 4



• saifun nooodles (clear chinese noodles



• konbu kelp　　　　7cm



• fresh ginger peel and grate



• soy sauce

optional:kimuchi (korean pickles)

1. Fill a large pot about 70% with water and add konbu kelp.
   
   I soak the konbu in the water for more than 3hours.



2. Cut the vegegables.



3. Boil them until done in the nabe.



4. Eat them with fresh ginger and soy sauce.

*The sliced pork cooks easily when swished in the broth,

however, it is not delicious if overcooked!



*If you are bored with this taste, try to put some kimuchi into your dishes.



*Baking powder is useful for cleaning a scorched pot.