iking, dipping each piece into shabu sauce or sesame seed sauce
Toast sesame seeds in a frying pan until you hear 4-5 pops. Remove from heat. Grind sesame seeds in a mortor or a coffee grinder. You do not need to to grind completely smooth.
Add all the seasonings with ground sesame seeds. If you want to make this without the alcohol content, cook off alcohol from sake for about 10-15 seconds in the microwave.
Use the sauce for dipping shabu shabu pieces.
r ponzu sauce made for shabu shabu, or try the delicious homemade
Before preparing entree, prepare one or both of the dipping sauces. This gives them a few minutes for the seasonings to meld.
Wash lettuce leaves and tear into bite-sized pieces. (Though more Korean than Japanese, I like to leave my lettuce leaves whole and use them as wraps. A little more messy, but a lot more fun.)
Cut carrot into julliene strips and trim green beans to 1 1/2 to 2 inch pieces. Boil water in a pan. Add green beans and cook for 2 or 3 minutes. Remove beans and plunge into cold water to stop cooking. Drain. Repeat same ...
Arrange beef on a platter; spinach, mushrooms, bamboo shoots, cabbage, and onions on another platter; and tofu on a third platter or with the vegetables.
Combine soy sauce, lemon juice, and 1/2 cup chicken broth in a bowl; portion dipping sauce into 6 very small bowls.
Pour remaining broth into a saucepan and bring to a boil. Transfer hot broth to a fondue pot.
Serve with chopsticks or forks. Individuals cook their own portions of meat, vegetables, and tofu in the boiling broth, then dip in dipping sauce and eat.
If pre-sliced beef is not available, cut lightly frozen beef into thin slices.
Put water in a deep pan and bring to boil.
Put slices of beef into boiling water one by one.
Take out as soon as the color changes.
Cool in cold water and drain on paper towels. Slice onions and soak in cold water for 1 hour or longer; drain well.
Arrange slices of beef on onion.
To make Pon-zu, mix lemon juice, soya sauce and sugar.
Serve with Pon-zu.
Fill an electric wok or fondue pot two-thirds full of broth. Bring to a boil. Reduce heat and simmer gently for 2 minutes.
Meanwhile arrange beef slices, mushrooms, green onion pieces, cabbage, spinach and tofu on a platter and place at the table. Set out sauces in small bowls.
Place pieces of mushroom, green onion pieces and cabbage on skewers or forks. Cook in broth 1 to 2 minutes. Add meat, spinach and tofu. Cook 2 more minutes. Remove from broth and dip in desired sauce before eating.
When diners have had their fill of meat and ...
In a small bowl, you should have soy sauce and lemon juice 2 to 1, as a dipping sauce.
Mix Tare ahead of
time to pour in individual bowls per serving.
Bring the broth to a boil in a large pot on the stove.
Arrange the beef on a platter.
Arrange the tofu, cabbage, peppers, carrots, mushrooms and green onions on a separate platter.
Transfer the broth to an electric fondue pot, electric wok or traditional hot pot set on the dining table. Add the coriander (cilantro) and simmer for 5 minutes before you start to dip. Use fondue forks to dip the food into the simmering broth.
Cook the beef to desired doneness, the tofu until heated through and the vegetables until tender-crisp.
...
Heat the soy sauce and the bonito flakes together in a saucepan. Bring to a boil.
Cool, then run the sauce through a sieve to drain off the bonito flakes.
Then mix the drained soy sauce with the vinegar and lemon juice.
Use this for dipping with shabu-shabu
Place in a medium-sized pot a couple of slices of kombu (kelp) and cover with cold water.
Gently bring the water to a boil and remove the kombu just before it starts to boil.
Let the water boil very gently.
Take one of the items, swish it around in the hot water for a few seconds (for beef) to a few minutes (for vegetables).
Combine 2 parts soy sauce with 1 part lemon juice for dipping sauce.
Serve with hot steamed rice.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Make two recipes of cornbread according to the
Miso-Glazed Cod - Martha Stewart Recipes
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.