Shabu Shabu is a popular Japanese-style hot pot where the meat and assorted vegetables are cooked in a flavorful broth called kombu dashi. Everyone at the table takes part in the cooking and enjoys the ingredients with different dipping sauces. It’s intimate yet casual, and a whole lot of fun!

RECIPE starts ▶ 00:51

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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings: 4

INGREDIENTS

1 kombu (dried kelp) (10 g, 3" x 3" or 7.5 cm x 7.5 cm)
1 package udon noodles (9 oz/250 g) (I like Sanuki Udon)
8 leaves napa cabbage (12 oz/340 g)
½ bunch shungiku (Tong Ho/Garland Chrysanthemum) (4 oz/113 g)
1 Negi/Long Green Onion (4 oz/113 g)(Use 2 green onions)
1 package enoki mushrooms (7 oz/200 g)
1 package shimeji mushrooms (3.5 oz/100 g)
4 shiitake mushrooms (2.3 oz/65 g)
2 inches carrot (2.3 oz/65 g)
1 package medium firm tofu (14 oz/396 g)
1 lb thinly sliced beef (chuck or rib eye) (450 g)(Remember 4-5 oz/113-140 g per person)

- To Serve -
2 inches daikon radish (5 oz/143 g)
2 green onions/scallions (0.9 oz/25 g)
Shichimi Togarashi (Japanese seven spice)
Sesame Sauce (homemade recipe on the blog)
Ponzu (homemade recipe on the blog)

INSTRUCTIONS with step-by-step pics ▶ [ Ссылка ]

#shabushabu #しゃぶしゃぶ #hotpot #鍋の季節 #justonecookbook


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How to Make Shabu Shabu しゃぶしゃぶの作り方 (レシピ)

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