Name: Traditional Shabu Shabu
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 10 g dried kelp (kombu); 1 liter water; 3 tbsp sake; Yuzu peel (optional); 450 g thinly sliced beef (paper-thin 1-2 mm); 200 g Napa cabbage (roughly cut); 100 g chrysanthemum greens (shungiku) (halved); 50 g carrot (peeled and thinly sliced); 100 g enoki mushrooms (roots removed); 100 g firm tofu (cubed); 4 fresh shiitake mushrooms (stems trimmed); 100 g bean sprouts; 50 g thin glass noodles (harusame) (with short cooking time); 200 g cooked udon noodles (optional); 4 cut rice cakes (kirimochi) (toasted, optional); Ponzu sauce; Finely chopped green onions (optional); Grated daikon radish (daikon oroshi) (optional); Spicy grated daikon radish (momiji oroshi) (optional); 2 tbsp sesame paste (nerigoma) (or tahini); 1 tbsp Japanese soy sauce (koikuchi shoyu); 2 tbsp rice vinegar (unseasoned); ½ tbsp yellow miso paste (awase); 2 tbsp sugar; Garlic chive(s) (finely chopped, optional); Chili oil (rayu) (optional); Grated garlic (optional)

Description

Experience the warmth and joy of Traditional Shabu Shabu, a Japanese hot pot dish perfect for gatherings.

Ingredients

Scale

10 g dried kelp (kombu)
1 liter water
3 tbsp sake
Yuzu peel (optional)
450 g thinly sliced beef (paper-thin 1-2 mm)
200 g Napa cabbage (roughly cut)
100 g chrysanthemum greens (shungiku) (halved)
50 g carrot (peeled and thinly sliced)
100 g enoki mushrooms (roots removed)
100 g firm tofu (cubed)
4 fresh shiitake mushrooms (stems trimmed)
100 g bean sprouts
50 g thin glass noodles (harusame) (with short cooking time)
200 g cooked udon noodles (optional)
4 cut rice cakes (kirimochi) (toasted, optional)
Ponzu sauce
Finely chopped green onions (optional)
Grated daikon radish (daikon oroshi) (optional)
Spicy grated daikon radish (momiji oroshi) (optional)
2 tbsp sesame paste (nerigoma) (or tahini)
1 tbsp Japanese soy sauce (koikuchi shoyu)
2 tbsp rice vinegar (unseasoned)
½ tbsp yellow miso paste (awase)
2 tbsp sugar
Garlic chive(s) (finely chopped, optional)
Chili oil (rayu) (optional)
Grated garlic (optional)

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Instructions

Soak the dried kelp (kombu) in 1 liter of water for about 30 minutes to extract its umami flavor.
Bring the soaked kombu water to a gentle simmer over medium heat.
Add 3 tbsp of sake to the broth, enhancing the flavor.
Optional: Include yuzu peel for an aromatic touch.
Remove the kombu after the broth reaches a simmer.
Arrange thinly sliced beef, vegetables, tofu, and mushrooms on a platter.
Invite family and friends to dip their chosen ingredients into the simmering broth.
Pair with ponzu sauce for a delightful dipping experience.
Serve additional garnishes like green onions, daikon, or spicy daikon radish for an added flair.
Enjoy the fun of hot pot dining, mingling and creating a memorable meal together.

Notes

Experiment with different dipping sauces and additional ingredients like seafood or various mushrooms for creativity.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Hot Pot
Cuisine: Japanese

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6g
Sodium: 350mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 20g
Cholesterol: 40mg