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1 day 7 hours 45 min

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Beef Shabu-shabu Hot Pot

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Ingredients (Serves 4)
*400g beef
*1 block silken tofu
*1 pack kuzukiri noodles, boiled
*1 bunch mizuna
*1 pack fresh shiitake mushrooms
*1 piece kombu kelp, 20cm long
*2 Japanese leeks
*8 cups / 1600ml water

[for sesame sauce]
*1/2 cup / 100ml nerigoma sesame paste
*1 tbsp mirin sweet cooking sake
*2 1/2 tbsp soy sauce
*3 tbsp dashi stock
*1 tbsp sugar

[for lemon ponzu sauce]
*1/2 cup / 100ml mirin sweet cooking sake
*1 piece kombu kelp, 5cm long
*1/2 cup / 100ml soy sauce
*4 tbsp lemon juice

1 Wash the konbu kelp, and soak it in the water for about 30 minutes to prepare the broth.

2 Wrap the tofu with a paper towel, lightly drain, and cut it into 6-8 pieces.

3 Drain the kuzukiri noodles. If they are too long, cut them shorter.

4 Cut off the hard stems of shiitake mushrooms, and slice them in half.

5 Cut the Japanese leek diagonally into 2cm-long pieces.

6 Cut the mizuna into 6cm-long pieces.

7 Slice the meat as thinly as possible. Lay a piece of plastic wrap on the cutting board, and place a slice of beef on top. Cover it with another piece of plastic wrap and tap it with a rolling pin. Then roll it out while slightly stretching it. The slice should become almost twice its original size. Repeat this with the remaining meat.

8 Make the sesame sauce: Put the sesame paste into a bowl, add the soy sauce, sugar, mirin and dashi, and mix well.

9 Make the lemon ponzu sauce: Put the mirin into a small pan and turn on the heat. When it comes to a boil, simmer it for 2-3 minutes on low heat and let the alcohol evaporate. Remove from the heat and add the soy sauce, washed konbu and lemon juice.
*If you store the sauce, remove the konbu after 1 or 2 weeks.

10 How to eat: Each diner takes the beef, immerses and swishes the beef in the heated broth. When the beef is cooked, dip it into either sesame sauce or ponzu sauce and eat. Cook the other ingredients after the beef flavor is released into the soup. And eat them in the same way.

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