Veal Shabu Shabu

Recipe courtesy of the Mushroom Council and


Yield: 12


4 1/2 pounds veal brisket from breast

3/4 cup soy sauce
1/4 cup chopped white onion
2 tablespoons Tabasco sauce
1 tablespoon minced fresh ginger

1 pound ground veal
5 cups sliced mushrooms
3 cups chopped white onion
8 each large egg whites
2/3 cup minced fresh ginger
2/3 cup orange juice
2/3 cup soy sauce
1/3 cup minced garlic
1 1/2 teaspoons pepper
5 quarts veal stock, chilled

Smoking Materials
6 cups basmati rice
1 cup granulated sugar
3 cups shredded Monterey Jack cheese
3 cups shredded Sharp Cheddar cheese

Avocado Tempura
2 each California avocado, peeled and sliced into 12 wedges
1/2 cup prepared tempura batter

18 cups cooked, warm ramen noodles
Sautéed small oyster mushrooms, for garnish
Blanched small diced Idaho potatoes, for garnish
Fresh chives, for garnish
Cilantro sprigs, for garnish


For Veal: Jacquard veal brisket. Cut veal, with the grain, into 2-inch wide strips. Combine marinade ingredients and add veal brisket strips. Marinate overnight in refrigerator.

For Consommé: Combine the ground veal, mushrooms, onion, egg whites, ginger, orange juice, soy sauce, garlic, and pepper in a large stock pot. Mix ingredients thoroughly until well combined. Add the chilled veal stock and mix well.

Bring the mixture to a simmer, stirring occasionally. Stop stirring when the raft begins to form. Lower the heat and simmer very slowly for about 1-1/2 hours, without stirring. Carefully remove consommé with a ladle and strain through a chinois lined with several layers of cheesecloth. Degrease thoroughly; season to taste.

For Smoking Materials: In each of 2 hotel pans lined with foil, place 3 cups Basmati rice mixed with 1 cup granulated sugar, and 1-1/2 cups each of the cheeses. Cover with foil and make slits with a knife. Place perforated steamer insert on top.

Remove veal from marinade. Arrange and space half of veal slices on each insert in each pan, cover tightly with foil and place over low heat. Lightly smoke veal, 12 to 15 minutes or until medium doneness. Once smoked, thinly slice on bias into thin medallions.

For Avocado Tempura: Heat oil in deep fryer to 350°F. Cut avocados into wedges. Dip into prepared tempura batter and deep fry wedges until lightly browned, 3-5 minutes. Drain on paper towels and set aside. Keep warm.

Per Order: Ladle 1 cup hot consommé into bowl, add 1-1/2 cups (5 oz) ramen noodles. Place 4 oz veal medallions on top of noodles. Garnish with sautéed oyster mushrooms, diced potatoes, chive strands and cilantro sprigs. Finish with avocado tempura garnish.


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