Shabu Shabu
A hot pot dish where very thin slices of meat are quickly swished in boiling broth.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Place the piece of kombu in a large donabe (clay pot) or fondue pot filled with 6 cups of water and let it soak for 30 minutes.
- 2
Arrange the raw, thinly sliced meat beautifully on a chilled platter. Place the cabbage and mushrooms on a separate platter.
- 3
Heat the pot over a tabletop burner. Right before the water comes to a boil, remove and discard the kombu to prevent the broth from becoming bitter.
- 4
Diners use their own chopsticks to pick up a single slice of meat and gently swish it back and forth in the simmering broth (saying "shabu shabu") for 5-10 seconds until just cooked and no longer pink.
- 5
Dip the hot meat directly into small bowls of either citrusy ponzu or creamy sesame sauce and eat immediately.
- 6
Periodically add vegetables and mushrooms to the broth to cook, eating them as they soften, and skimming the fat from the broth's surface as needed.
Plan it in Listahan
Add Shabu Shabu to your week, check it against your household's allergens, and build the shopping list automatically.