Shabu Shabu

Name: Shabu Shabu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 piece kombu (dried kelp) ((use 1 piece per donabe; each piece 10 g, 3 x 3 inches, 7.5 x 7.5 cm)); water; 1 serving udon noodles; 8 leaves napa cabbage ((12 oz, 340 g)); ½ bunch shungiku (chrysanthemum greens) ((4 oz, 113 g)); 1 Tokyo negi (naga negi; long green onion); 1 package enoki mushrooms ((7 oz, 200 g)); 1 package shimeji mushrooms ((3.5 oz, 100 g)); 4 shiitake mushrooms ((2.3 oz, 65 g)); 2 inches carrot ((2.3 oz, 65 g)); 1 package medium-firm tofu (momen dofu) ((14 oz, 396 g) ); 1 lb thinly sliced beef (chuck or ribeye) ((4–5 oz, 113–140 g per serving)); 2 inches daikon radish ((5 oz, 143 g)); 2 green onions/scallions ((0.9 oz, 25 g)); shichimi togarashi (Japanese seven spice); sesame dipping sauce; ponzu ((or make my Homemade Ponzu Sauce))

Instructions

Prep:15minCook:15min

Shabu Shabu is a popular Japanese-style hot pot where meat and vegetables are cooked in a flavorful kombu dashi broth. Everyone at the table takes part in the communal cooking and enjoys the ingredients with different dipping sauces. It‘s intimate yet casual, and a whole lot of fun!

Updated at: Fri, 13 Dec 2024 22:22:44 GMT