Shabu Shabu (Japanese Hot Pot with Thin-Sliced Beef in Kombu Broth)
Shabu-shabu is a Japanese hot pot built on simplicity: a pot of simmering kombu dashi, a plate of beef sliced so thin it is nearly translucent, and a selection of vegetables arranged on a separate platter. The name mimics the swishing sound made when a slice of beef is swept back and forth through the broth for just a few seconds until it turns from red to pale pink. Each piece is then dipped in either ponzu, a citrus-soy sauce, or a creamy sesame dipping sauce before eating. Napa cabbage, tofu, enoki mushrooms, shungiku greens, and rice cakes cook alongside the beef, each ingredient releasing its flavor into the broth and building complexity as the meal progresses. By the end, the enriched broth is used for a closing course of udon noodles or rice porridge, ensuring nothing is wasted.
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Instructions
- 1
Cut vegetables and tofu into bite-size pieces.
- 2
Bring dashi broth to a simmer and place pot at the table.
- 3
Add vegetables, mushrooms, and tofu first to build flavor.
- 4
Swish beef slices one at a time for about 10 seconds.
- 5
Dip in ponzu and finish with noodles or rice if desired.
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