Monday, February 07, 2011

Cream Shabu-Shabu

Okay, @miekow refuses to print her recipe for this delicious dish, so I'll take a stab. Here we go:
This is a creative process. Take these ideas as starters, and add (or subtract) to your taste. Have fun!

Get a wok, electric. Get at least four bowls, as needed. Make sticky rice in a Japanese rice cooker.

Ingredients: 1)Meat dish - beef, scallops, shrimp, chicken, pork, whatever. In a bowl.
                   2)Veggies - green onions, spinach, beans, sweet onions, whatever. In a bowl.
                   3)Broth in the wok - water or boxed broth.

Cream Sauce: 1 cup mayonnaise, 3 tablespoons sour cream. Mix entirely. Taste. Adjust. Add 1T sake, 1T broth. Get creative: sesame oil, clam juice, whatever. Mix and place on table. 

Turn the wok on. Add some veggies to start. Distribute two bowls to each diner. Fill one with sticky rice, one with cream sauce.

Extra meat/fish and veggies are in extra bowls on the table.

Each diner gets some meat/fish, puts it in the wok until cooked. Takes out some meat/fish and some veggies, puts them in the cream sauce, then into the sticky rice bowl, then into the mouth. Use tongue to lick the excess sauce off the lips. Slurp loudly.

Add veggies and meat/fish to the wok as required.

Comments, after trying the above, are invited, of course. Tell us how you improved on the recipe. :)

(This recipe was created at home after many dinners at Mingei-ya on Union Street in San Francisco in the 1960s. Their recipe was "secret." We tried many combinations before settling on the one above.) 

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