BEEF、WORLD COOKING RECIPE

JAPANESE. BEEF THIN SLICE WITH SESAME DIPPING SAUCE ("Shabu-Shabu")

Schedule time
40 minutes
Origin
Japan
Recommended time to eat
Lunch, Dinner
Recommended for
All people
Accompanied drink
Rice wine, Beer, White wine, Red wine, Whisky
Composition (Per 100g dipping sauce or 3.5 oz)
Energy 192 Kcal, Water 61.5 %, Protein 6.23 %, Fat 12.1 %, Carbohydrates 13.25 %, Ash 3.79 %, Calcium 273 mg, Phosphorus 153 mg, Iron 2.74 mg, Sodium 980 mg, Potassium 172 mg, Retinal -mg, Carotene 4.32 micron g, Retinal Potency 0.32 IU, Thiamin - mg, Riboflavin - mg, Niacin - mg, Ascorbic acid - mg.
Composition was calculated using the Standard Tables of Food Composition in Japan.
Message from the Chef
Most of the Japanese are a favorite.
Ingredients(5 portions)
Meat & vegetables
500g or 18 oz. Sirloin beef, Sirloin cuts very thin slice
454g or 1 lb. onion or leek
454g or 1 lb. Tofu
454g or 1 lb. Chinese cabbage
227g or 8 oz. Spring chrysanthemums or spinach
900g or 2 lbs. Seafood broth(see sauce menu) or water
Dipping sauce
65g or 2.3 oz. *Soy sauce(liquid)See Soy sauce direction
110g or 3.9 oz. Roasted sesame seed
27g or 1 oz. Sugar
65g or 2.3 oz. **Rice wine or white wine
32g or 1.1 oz. ***Miso(peste)See Miso paste direction
75g or 2.6 oz. Vinegar(acdty 4.2%)
1g or 1/2 Teaspoon. White pepper(ground)
0.1g or 1/5 Teaspoon. Chili pepper(ground)
4g or 1 clove. Garlic(fresh)
120.9g or 4.3 oz. Water
500g or 1.1 lbs. Total
500g or 1.1 lbs. Yieled
Directions
Dipping sauce
1. Sesame and garlic makes a puree
2. Add 1. Soy sauce, sugar, Rice wine or white wine, Miso paste, Vinegar, White pepper, Chilli pepper and Water into the sauce pan.
3. Heat the 2., Keep at 98C (208.4F) for 3 minutes.
4. 3. confirmation yiled and taste.
5. 4. cold.
6. Keep in the refrigerator for about 14 days.

Eating
1. Heat seafood broth (see MENU 2 sauce) or water in the saute pan.
2. Onion or leek, Tofu, Chinese cabbage, Spring chrysanthemums or spinach cut.
3. 2. into the 1..
4. 3., When in comes to a simmer, keep for 5 minutes.
5. 4. boiling, Beef meat(one sliced) dipping into the 4. about 5 seconds (see photograph)
6. 5. and vegetables dip the Dipping sauce.

Photos
Top left: Soy sauce(liquid), see See Soy sauce direction, Top right: Roasted sesame seed, Top end: Miso paste, see See Miso paste direction,
Bottom left: Sirloin very thin sliced, Bottom right: Garlic, Botton end: Pepper
** Rice wine from rice fermentation wine. Energy 113 Kcal, Water 81.4%, Protein 0.5%, Lipid 0%, Non-Fibrous 5%, Fiber 0%, Ash 0 %, Alcoho 16.5%. Taste resembles white wine.
*** Miso paste from soy bens and rice fermentation seasoning, Energy 186 Kcal, Water 45.7%, Protein 13.1%, Lipid 5.5%, Non-Fibrous 19.1%, Fiber 2 %, Ash 14.6%, Salt 13 %. taste is very salty and taste.

25 Nov. 1997