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Dear all:

Shabu Shabu in winter for New Year party is a great and easy DIY meal.

You can also click the following link to obtain more information about Shabu Shabu information:

 

http://en.wikipedia.org/wiki/Shabushabu

 

The original Shabu Shabu The dish may have originated in the 13th century as a way for Genghis Khan to efficiently feed his soldiers[1]. Mongol troops would have gathered around large pots and cooked together>>>>>>

Shabu-shabu was introduced in Japan in the 20th century with the opening of a Shabu-shabu restaurant "Suehiro"[2] in Osaka. The name of Shabu-shabu was named when Suehiro served it. After that, Suehiro registered the name of shabu-shabu as a trademark in 1955. The cuisine rapidly spread through Asia and is now a popular dish in Western countries as well. Together with sukiyaki, shabu-shabu is a common dish in tourist hot-spots, especially in Tokyo, but also in local Japanese neighborhoods (colloquially called "Little Tokyos") in countries such as the United States.

 

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Shabu shabu is a Japanese hot pot similar to sukiyaki. Basically, thinly sliced meat and other ingredients are cooked in a skillet at the table. Meat for shabu shabu is thinner than that for sukiyaki. If it's possible, ask a butcher to slice the tender part of beef into paper-thin slices. Diners swish a slice of meat in the boiling dashi soup, like having it swim in the soup. It's said that the name, shabu shabu, came from this swishing action. It only need to be cooked for a few seconds, saying "shabu shabu." See how to cook and eat shabu shabu.
Japanese Beef Recipes

Japanese Recipes
Japanese Food Pictures

Ingredients:

·         3 inches dried kombu (kelp)

·         1 lb. hakusai (Chinese cabbage), chopped

·         1/4 lb. negi, diagonally and thinly sliced

·         1 block cotton tofu, cut into bite-size pieces

·         1 enoki mushroom, cut in half

·         1/4 lb. carrot, cut into thin round slices

·         1 1/2 lb. sirloin beef, very thinly sliced

Preparation:

Fill a deep electric pan or a medium skillet two-thirds full with water. Soak kombu in the water for 30 minutes. Arrange the ingredients on a large plate. Set the electric pan, ingredients, and serving bowls with dipping sauce at the table. Heat the water and remove the kombu just before the water comes to a boil. Put a slice of beef in the boiling soup and swish it gently for a few seconds. Eat the meat, dipping in the sauce. Skim off any foam or impurities (aku) that rise to the surface as you repeat cooking and eating meat. Add other ingredients in the boiling soup and simmer for a few minutes. Eat them dipping in the sauce as well.

Makes 4 servings

秋冬吃火鍋不要犯五大錯      吃火鍋千萬不可心急，從火鍋中取出的食物要量小，並等降溫後入口為宜。應   做到「寧捨三鮮，不要太燙」。 錯誤一：一熱當三鮮 表現：   熱騰騰的火鍋中的美味一夾起來便直往嘴裡送，燙得舌頭發麻額頭髮汗大呼過癮，   並美其名曰：「一熱當三鮮」真實傷害：口腔、食道和胃黏膜一般只能耐受 50℃   的溫度，太燙的食物，就會損傷黏膜，而火鍋濃湯的溫度可高達 120℃，取出即吃   的話，很易燙傷口腔、舌部、食道以及胃的黏膜。一些本來就有復發性口瘡的人，   了火鍋後容易上火，其口瘡發生機會因此又多出好幾倍，或者原有的口腔黏膜炎症   出現加重症狀。      如此反覆，還會誘發食道癌變。最危險的是那些患有口腔黏膜白斑或扁平苔癬   等癌前病變的人，火鍋的高溫和調料的刺激，都會使這些病情加重。 糾錯：   吃火鍋千萬不可心急，從火鍋中取出的食物要量小，並等降溫後入口為宜。應做到     「寧捨三鮮，不要太燙」。 錯誤二：半生不熟最鮮美 表現：   為追求鮮脆嫩滑的口感，食物在火鍋裡燙一下就吃。   真實傷害：這樣的吃法除了造成消化不良外，潛藏於食物中的細菌、寄生蟲卵會隨食物吞入胃腸從而導致疾病的發生。   據研究，三種嚴重的寄生蟲病－－－旋毛蟲、絛蟲和囊蟲都可能通過火鍋傳播。不   潔的豬肉片和牛肉片裡很可能含有這三類寄生蟲。目前，雖不能肯定羊肉裡是否含   有旋毛蟲、絛蟲和囊蟲，但曾有報道有人因吃涮羊肉而得了旋毛蟲病的事件。如果   得了寄生蟲病，就會渾身乏力，肌肉酸痛，身體浮腫，有時候腳踏地面都會有刺痛   的感覺。 糾錯： 吃火鍋的時候一定要將肉切薄、多燙，涮豬肉片、牛肉片時，一定要涮熟再吃。同   時，還要看肉片上有無白色、米粒狀物質，如有，則可能是囊蟲卵。 錯誤三：冷、熱混吃求「中和」 表現： 一口麻辣燙一口冰凍啤酒，這是許多人喜歡的火鍋吃法，美其名曰「中和」。真實   傷害：忽冷忽熱，對胃黏膜極為不利，極易造成胃腸疾病。 糾錯：   吃火鍋時應盡量避免喝冷飲。 錯誤四：讓辣來得更猛烈些吧 表現：   一提起火鍋，又麻又辣又燙的口味總成了首選，因為那被辣得大汗淋淋的感覺實在   太過癮了。   真實傷害：麻辣火鍋對胃腸的殺傷力不難想像。   火鍋的辛辣味道最先刺激的是食道，接著迅速通過胃、小腸等，嚴重刺激胃腸壁黏   膜，引起胃酸和脹氣，除了容易引發食道炎、胃炎外，腹瀉也在所難免。   有便秘或痔瘡「前科」的辦公室一族，吃火鍋更要嘴下留情。否則，痔瘡患者容易   因肛門四周經受刺激括約肌過度充血而復發，便秘患者會因此更加「添堵」。 糾錯：   儘管每個人對辣的耐受度不同，但是為腸胃著想，醫生認為，又麻又辣的火鍋還是   少吃為妙；切不可一下子吃得太多，並要盡量把調料調至微辣，少喝火鍋辣湯。另   外，吃完火鍋後要多喝些開水或濃茶，以稀釋辣汁，減輕對腸胃的刺激，這樣胃腸   都會舒服一些。一旦有什麼不適，趕緊喝些清淡的飲品如稀米粥或牛奶保護腸胃   壁。 錯誤五：火鍋湯底營養好 表現：   把涮完的火鍋湯底當「營養湯」喝光。   真實傷害：火鍋的湯大多採用豬、羊、牛油等高脂肪物質為底料，又多以辣椒、胡   椒和花椒等為佐料，吃多了易導致高血脂、膽石症、十二指腸潰瘍、口腔潰瘍、牙   齦炎、痔瘡等疾病。   另外，火鍋湯久沸不止、久涮不換，其中的成分會發生一些化學反應，產生有害物   質。如：肉類、海鮮中所含嘌呤(purine)物質多溶於湯中，湯中的高濃度嘌呤，經   肝臟代謝，會產生大量的硝酸，引起痛風，出現關節痛症狀，嚴重時會損傷腎功   能。 糾錯：   對於一次吃不完剩下的涮料和底湯，應倒掉。   如果是放在銅火鍋中過夜，更不要吃，不但有害健康，還可能引起銅氧化物急性中   毒。