Shabu Shabu Spinach and Mushroom Curry
An easy meal that comes together in less time than it takes to cook the rice that goes with it.
Equipment
- 1 large cutting board
- 1 chef's knife
- 1 5 Quart pan or 11" chicken fryer
Ingredients
- 1 onion diced or sliced
- 3 celery stalks optional, diced
- 3 tbsp canola oil or vegetable oil
- 2 packages shimeiji (beech) mushrooms 3.5 ounce packages, washed and trimmed
- 4 cups water
- 10 ounces beef or pork sliced for shabu shabu, about 0.62 pounds
- 4 blocks Japanese curry paste 3.9 ounces
- 1 tsp Japanese curry powder
- 5 ounces baby spinach leaves about 7 cups packed
Instructions
- Heat pan on medium high heat for 30 seconds. Add oil and heat for 30 seconds more. Add diced onion and celery to pan and saute for 3 to 5 minutes, stirring frequently, until onions are translucent.
- Add mushrooms to pan and saute for 3 minutes stirring frequently.
- Add water, curry paste, and curry powder to pan. Turn heat up to high and stir occasionally to incorporate curry paste as it melts into the water. When the water comes to a boil (this will take about 4 to 6 minutes), add the shabu shabu beef and cook for 1 minute.
- Turn the heat off and add the spinach to the pot. Stir until the spinach is wilted (the residual heat from the sauce will cook the spinach and finish cooking the meat).
- Serve with your favorite rice.
Video
Notes
Tips and Tricks
What can we use instead of meat?
Tofu is a great substitute for the meat. You can use any amount of tofu from 12 to 20 ounces. I recommend using a Korean soft tofu or Japanese firm tofu for Japanese curry.
Where can I find Japanese curry bricks?
Your Asian grocery store will probably have the curry in brick form.
Can I still make this curry if I don’t have time to chop vegetables?
Yes! Pick up some chopped vegetables from your local grocery store. Any mix of vegetables will taste great. Make sure you have some mushrooms so the curry is hearty and filling and so you won’t miss having tons of meat in this meal. Try to get at least 2 cups of chopped vegetables plus at least 5 cups of your favorite leafy green and 7 ounces of chopped mushrooms.
Concerned about too much fat and salt in the curry bricks?
I’ve tried to reduce the amount of curry bricks to 3 bricks plus 2 tsp of curry powder. However, the curry is a little runny at that point and could use a tad more salt. If you’re trying to slowly wean to a less salty and fatty Japanese curry, then I would start with this recipe first so your taste buds have a chance to adjust. Then you can further reduce the curry bricks and add curry powder (it doesn’t have added salt or fat) if needed for health reasons.
What if I can’t find the 7.8 ounce package of curry powder?
If you have the 3.2 ounce package, reduce the water to 3 ¼ cups and increase the curry powder to 2 tsp.
I can’t find beech (shimeiji) mushrooms and need a replacement!
Cremini, oyster, seafood, maitake, enoki, and hamakua ali‘i (aka eryngi) mushrooms are great alternatives. I have yet to meet a mushroom that I didn’t like!