Shabu-shabu is a Japanese variation of hot pot; usually it is served with thinly sliced raw beef, tofu, Chinese cabbages, chrysanthemum leaves, nori, onions, carrots, shiitake mushrooms and enokitake mushrooms.
- 800 g sirloin beef, sliced very thinly
- 1/2 head of Chinese cabbage sliced
- 1 pack enoki mushrooms or golden needle mushrooms
- 8 pcs dried shiitake mushrooms, rehydrated
- 1 small carrot, sliced
- 1 block firm tofu, cut into cubes
- 1 spring onions, chopped
- 3 inch kombu
- Sesame Sauce (if you cant find one you can make at home ingredients below)
- Ponzu Sauce (if you cant find one you can make at home ingredients below)
- 3 tbsp white sesame seeds, lightly toasted
- 1/2 cup dashi
- 4 tsp sake
- 1/2 tbsp mirin
- 1 tbsp soy sauce
- 1/2 tsp sugar
- 1 garlic clove, minced
- Prepare ponzu sauce by mixing all ponzu sauce ingredients, set aside.
- Prepare Sesame sauce, first place lightly toasted sesame seeds on a food processor and process until it become a fine powder. Place in a mixing bowl and mix with other ponzu sauce ingredients, set aside.
- Pour water in a casserole or clay pot up to two-thirds full, place kombu and soak for at least 30 minutes.
- Place beef on a serving plate then serve together with a bowl of rice for each person and dipping sauces.
- Place pot in the kitchen stove and bring water to a boil, just before water boils remove the kombu.
- Bring the water to a boil then add the cabbage, spring onions, carrots, mushrooms and tofu, then turn heat off.
- Place a portable gas burner in a middle of the table, then place the pot on top.
- Now this is the interactive part each person will have to cook their own beef by using chopsticks and dipping them into the boiling broth by swishing it gently back and forth. Once cooked they can dip it on the dipping sauces.