Shabu Shabu

Name: Shabu Shabu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 kombu (dried kelp) ((10 g; 3" x 3", 7.5 x 7.5 cm)); 9 oz udon noodles ((I used one frozen sanuki udon)); 8 leaves napa cabbage ((12 oz, 340 g)); ½ bunch shungiku (tong ho/garland chrysanthemum) ((4 oz, 113 g)); 1 negi (long green onion) ((4 oz, 113 g; or use 2 green onions)); 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 tofu (momen tofu) ((14 oz, 396 g) ); 1 lb thinly sliced beef (chuck or rib eye) ((4-5 oz/113-140 g per person)); 2 inches daikon radish ((5 oz, 143 g)); 2 green onions/scallions ((0.9 oz, 25 g)); shichimi togarashi (Japanese seven spice); sesame sauce; ponzu

Instructions

Prep:15minCook:15min

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

Updated at: Mon, 08 Nov 2021 19:25:26 GMT