Shabu Shabu

Noodle dishes are always a good idea!

Hello friends of Asian cuisine, here’s what for a convivial round, completely in Japanese style – quasi a fondue Japanoise: Shabu Shabu!

When narrow slices of meat are moved back and forth with chopsticks in quietly simmering clear soup, a sound is created that sounds like “Shabu Shabu” to Japanese ears – that’s why the dish has its name. An ideal guest meal, because you as a “housewife” only prepare, the guests are allowed to make.

Always serve an odd number of vegetable pieces and portions – this is supposed to bring good luck!

Clean all the vegetables and cut them decoratively, for example, form brushes from the spring onions: To do this, score pieces 5 cm long on both sides a few times very tightly centimeter deep. Place the pieces on the spot in iced water to curl the ends (half an hour).

Blanch (scald) glass noodles and tongu mushrooms with boiling hot water and soak (mushrooms for 1/2 hour).

Either have the butcher slice the meat paper thin on the slicer. Or do this at home – it’s easier if you put the meat in the freezer for 2 hours beforehand.

Remove tongu mushrooms from water, remove stems and cut a star from the brown skin of the mushrooms. Arrange all ingredients on a large platter.

For the almond sauce, mix sesame seeds and blanched, peeled almond kernels in a hand blender.

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