MICHEL-MICHEL SHABU-SHABU
What Americans say they want to eat (light) and what they actually consume (rich) make life difficult for most chefs. Few of them have figured out how to succeed with the light without the rich. Not the chef Michel Richard. After working for 15 years in this country as a pastry chef, Mr. Richard said he has determined what people really want. Light, yes, but with strong taste."
Provided by Marian Burros
Categories dinner, soups and stews, main course
Time 3h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Freeze meat for 1 hour. Cut into 12 to 16 thin slices. Place 1 slice between 2 pieces of plastic wrap and pound until paper thin. Repeat with remaining slices. (Can be rewrapped and refrigerated until 1 hour before serving.)
- Bring 4 cups of broth to boil and add grated horseradish or ginger. Lower heat and simmer gently for 10 minutes. (Can be prepared ahead up to this point, covered and left at room temperature.) Strain and measure, adding additional broth if needed to make 4 cups.
- Bring broth back to boil. Add rutabaga, zucchini, carrot and mushrooms, cover and simmer gently for 5 minutes. Stir in cabbage and snow peas, cover and simmer for 5 minutes. Season with salt and pepper.
- Meanwhile, arrange meat slices in the bottom of 4 soup plates. Combine mustard and horseradish and spread over meat. Pepper meat. Ladle the broth and vegetables over the meat and serve immediately.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 16 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 6 grams, Sodium 1250 milligrams, Sugar 7 grams, TransFat 0 grams
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Cornel Fora
[email protected]This is a great recipe for a party. It's easy to make and everyone loves it.
Ashraful Is back
[email protected]The vegetables were a little overcooked, but the broth was delicious.
Patricia Dalton
[email protected]I'm not a big fan of shabu-shabu, but this recipe was actually pretty good.
Sumya Jemal
[email protected]This dish is a great way to use up leftover vegetables.
Amber Ramirez
[email protected]The broth was a little bland for my taste, but the vegetables were cooked perfectly.
Anjali Bhattarai
[email protected]I love the simplicity of this dish. It's perfect for a weeknight meal.
Md Sahed
[email protected]This was my first time making shabu-shabu and it turned out great! The instructions were easy to follow and the results were delicious.
Nina Nina
[email protected]The broth is so flavorful and the vegetables are cooked perfectly. I love this recipe!
Tina Vasquez
[email protected]This is my go-to shabu-shabu recipe. It's always a crowd-pleaser.
JOSEPH OBUTU
[email protected]I'm not sure what I did wrong, but my broth turned out really cloudy.
HUVINDU DEWSARA
[email protected]This is a great recipe for a party. It's easy to make and everyone loves it.
Terra Bundance
[email protected]The vegetables were a little overcooked, but the broth was delicious.
Rishka Abrahams
[email protected]I'm not a big fan of shabu-shabu, but this recipe was actually pretty good.
STsultan Ahmmed
[email protected]This dish is a great way to use up leftover vegetables.
Yahya Yassin
[email protected]The broth was a little bland for my taste, but the vegetables were cooked perfectly.
Rakesh Chand
[email protected]I love the simplicity of this dish. It's perfect for a weeknight meal.
Jude Kolarson
[email protected]This is the best shabu-shabu recipe I've ever tried. The instructions are easy to follow and the results are amazing.
Mis Blue
[email protected]I've been making this dish for years and it's always a hit! The broth is so flavorful and the vegetables are always cooked perfectly.