Ingredients for Beef Shabu-Shabu & Zosui
(serves 2)
300g Slice Beef (10 1/2 oz)
Shungiku – Edible Chrysanthemum
Mizuna – Pot Herb Mustard
Welsh Onion
2 Shiitake Mushrooms
80g Enoki Mushrooms (2 4/5 oz)
40g Kudzu-kiri – Dried Kudzu Starch Noodles (1 2/5 oz)
1 Lime
3 tbsp Soy Sauce (an equal quantity of lime juice)
100g Daikon Radish (3 1/2 oz)
2 Long Green Onions (also used for zosui)
3 tbsp White Sesame Paste
1 tbsp Soy Sauce
2/3 tbsp Fish Sauce – Nam Pla
1 tbsp Vinegar
1 tbsp Sugar
2 tbsp Water
1/2 clove of Garlic
1200ml Water (5 u.s. cup)
2 pieces of 10×10cm Kombu Kelp
50ml Sake (1 3/4 oz)
A Little Bit of Salt
200g Hot Steamed Rice (7 oz)
1 Egg
A Little Bit of Salt
A Little Bit of Soy Sauce
Long Green Onion
About Music
Frédéric Chopin – Valse in D-flat major “Minute Waltz” – Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat
http://creativecommons.org/licenses/by-sa/3.0/
Duration : 0:5:0
This is my new Zojirushi hot water dispensing pot. I love it! I’ve wanted one of these for ages. There was a larger size, but this smaller, 2.2 liter pot is just right for me. I put this 6-ounce teacup here for a size comparison. I know you can’t see how hot the water is, but it is hot! It has already boiled, and gone down a bit to settle at 208F. It will stay this way, 24/7, unless I change the temperature option or bring it to the boil again.