Shabu Shabu

Ingredients

• 1 4-inch piece kombu (dried kelp)
• 6 cups water
• 2 tablespoons sake
• 1 tablespoon mirin
• ¾ lb beef ribeye or sirloin, thinly sliced
• 7 oz firm tofu
• 2 cups napa cabbage, chopped
• 4 oz shiitake mushrooms, sliced
• 3 oz enoki mushrooms
• 4 pieces green onions, cut into 2-inch pieces
• ½ medium carrots, thinly sliced
• 2 cups daikon radish, thinly sliced
• ½ cup sesame sauce (goma dare)
• ½ cup ponzu sauce
• 1 tablespoon fresh lime juice

Instructions

1. 1

   Prepare beef: freeze sliced beef for 15 minutes until partially firm for easier handling, or ask butcher for ultra-thin slicing.

2. 2

   Cut tofu into 1-inch cubes and arrange on paper towels to drain.

3. 3

   Clean and slice all vegetables. Arrange each ingredient on separate plates.

4. 4

   Pour sesame and ponzu sauces into individual small bowls for dipping.

5. 5

   In a large hot pot or shallow clay pot (donabe), add water and kombu. Bring to a bare simmer over medium heat; do not boil vigorously.

6. 6

   Remove kombu just as small bubbles appear around edges. Add sake and mirin.

7. 7

   Place hot pot in the center of the table over a portable burner or heat source.

8. 8

   Each diner picks up a piece of beef or vegetable with chopsticks, swishes it in the simmering broth for 3–5 seconds until cooked, then dips in sauce and eats.

9. 9

   Add tofu and heartier vegetables first; more delicate vegetables and beef toward the end to maintain broth flavor.

10. 10

    Continue until all ingredients are enjoyed. Ladle remaining broth into bowls as a light soup at the end.

Tools you’ll need

• large hot pot or donabe (clay pot)
• portable burner or tabletop heat source
• chopsticks
• shallow serving bowls
• small dipping bowls
• sharp knife
• cutting board
• paper towels

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