Japanese•healthy
Shabu Shabu
A hot pot dish with thinly sliced beef and vegetables with sesame dipping sauce
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 inches Kombu (dried sea kelp)
- 6 cups water
- 3 Tbsp Sake
- 10 oz beef (sliced very thinly)
- 6 leaves nappa cabbage
- 3 white long onions
- 6 Shiitake mushrooms
- 1/2 bunch Kikuna or Shungiku (edible chrysanthemum leaves)
- 4 Tbsp ground sesame seeds
- 2 Tbsp Soy Sauce
- 2 Tbsp sugar
- 1 Tbsp Rice Vinegar
- 1 Tbsp Miso Paste
- 2 Tbsp water
Instructions
- 1
Mix all the ingredients of the dipping sauce. Set aside.
- 2
In a pot, put dried Kombu in the water, and let it sit for 15 minutes.
- 3
Cut meat into the size you like. Cut cabbage into 2" width pieces, slice white long onion diagonally, cut off the stems of Shiitake mushrooms, and cut Kikuna (Shungiku) into 2" length pieces.
- 4
Heat the pot at medium high heat until the water boils, then take the Kombu out. Turn down the heat to medium low. Add Sake.
- 5
Dip the meat in the simmering broth until the color turns pink. Cook meat and vegetables as you eat.