Japanese: Shabu Shabu

A great noodle dish for any occasion:

A convivial Japanese-style meat and vegetable fondue. “Shabu-Shabu” (pronounced shabu-shabu) – “Blubb-Blubb” it does when you dip the ingredients into the mild seaweed broth to cook.

For the clear soup, soak the kelp in cold water for half an hour. Then cut into 3 x 3 cm pieces and simmer in the water for 20 min at a low temperature. Take out the seaweed pieces.

In the meantime, cut the meat into very thin slices and dice the drained tofu. Rinse and clean or peel leek, carrots and Chinese cabbage. Cut everything into small pieces. Rinse spinach thoroughly and discard. Rinse bean sprouts and drain well. Grate the mushrooms, remove the stems and cut the heads into quarters. Blanch the wheat noodles with boiling water, drain for 2 minutes.

For the sesame sauce, toast the sesame seeds in a frying pan without fat, then pound to a paste in a mortar or hand mixer. Stir well with seaweed broth and the remaining ingredients for the sesame sauce.

For the citrus sauce, mix the juice of one lemon and soy sauce.

Arrange all prepared ingredients decoratively on plates. Put the sauces on top. Place ready-made seaweed broth in a saucepan or wok on the teapot in the middle of the table, simmer quietly over low heat. Each guest puts ingredients into the clear soup and fishes them with baskets bez

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