Shabu Shabu (Japanese Hot Pot with Thinly Sliced Beef)
Gather around for Shabu Shabu (Japanese Hot Pot with Thinly Sliced Beef), an interactive meal featuring thinly sliced beef and fresh vegetables cooked in a flavorful broth, served with ponzu and sesame sauce
- Nutrition facts are for one serving.
- Time to soak the kombu in water is not included in the cooking time.
- Nutrition values for 70% consumption of the ponzu sauce and the sesame sauce.
- Heating time may vary slightly depending on microwave and heat-safe container used. Please adjust accordingly.
Ingredients(Servings: 2)
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Shabu-shabu (thinly sliced meat and vegetables swished lightly in hot broth)
Directions
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1Add 800 ml (27.1 fl. oz.) of water and the kombu to a pot and set aside for about 30 minutes.
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2
Remove the hard base from the shiitake mushrooms and cut in half, or slice decoratively into the caps as desired. Roughly chop the hakusai and shungiku. Diagonally slice the negi. Cut the beef into easy-to-eat portions if large.
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3
Place the mirin from (A) into a heat-safe container and heat uncovered in a microwave (600W) for 30 seconds to boil off the alcohol content. Combine with the remaining (A) to prepare the sesame sauce.
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4
Place the pot from (1) over medium-low heat. Just before boiling, remove the kombu.
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5
Lightly boil the meat, then boil all other ingredients to each proper softness while eating around the hot pot. Enjoy with a side each of ponzu and sesame sauce.
Cooking Basics
The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.
Remove the roots of the Japanese long onion. Then thinly slice up diagonally from end to end.
Glossary
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