Shabu Shabu

Name: Shabu Shabu
Total time: 20 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 1 lb ultra-thinly sliced ribeye or pork shoulder; 4 cups napa cabbage (chopped); 1 pack enoki mushrooms; 1 pack shiitake mushrooms; 1 large piece kombu (dried kelp); ponzu sauce; goma (sesame) sauce

A hot pot dish where very thin slices of meat are quickly swished in boiling broth.

20 minutes

Serves 3

Dinner

Contains common allergens

Sesame

In the app, Listahan checks these against your household automatically.

Instructions

6 steps

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.

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