Rei-shabu - Cold Lamb Shabu Shabu

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1/2 lb lean lamb loin, shaved or thinly sliced
• 6 -8 lettuce leaves
• 1 carrot
• 1/4 lb green beans
• 4 tablespoons vinegar
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1/2 teaspoon gingerroot, finely minced
• 4 tablespoons vinegar
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons sesame paste

Recipe

• 1 before preparing entree, prepare one or both of the dipping sauces. this gives them a few minutes for the seasonings to meld.
• 2 wash lettuce leaves and tear into bite-sized pieces. (though more korean than japanese, i like to leave my lettuce leaves whole and use them as wraps. a little more messy, but a lot more fun.)
• 3 cut carrot into julliene strips and trim green beans to 1 1/2 to 2 inch pieces. boil water in a pan. add green beans and cook for 2 or 3 minutes. remove beans and plunge into cold water to stop cooking. drain. repeat same process with carrots, cooking for one minute.
• 4 slice/shave the lamb into very thin pieces. this is sometimes easier if the lamb is placed in the freezer for a half hour beforehand. cook thinly sliced lamb in the water for a couple of minutes. drain the water and cool the lamb in a strainer.
• 5 place lettuce, carrot, breen beans in a plate. put boiled lamb on the top.
• 6 serve with dipping sauce.