A staple in Japanese cuisine, shabu shabu makes use of fresh ingredients and brings healthy cooking to your home!
- 200 thinly sliced beef (shabu shabu cut)
- 150 grams firm tofu cut to square pieces
- a few leaves napa cabbage cut to bite-sized pieces
- a handful Japanese shingiku (chrysanthemum greens; substitute with local ‘tang oh’)
- 100 grams enoki mushrooms ends trimmed
- 6 shiitake mushrooms stalks removed; make a 6-star pattern on each mushroom cap
- 1 packet (200 grams) ito konyaku blanched in boiling water for 2 minutes, submerge cooked noodles in an ice water bath for a few minutes; drained
- 5 grams black fungus soaked in hot water for a few minutes; discard tough portion on the fungus underside, drain and cut to smaller pieces
- 1 Japanese scallion (negi) sliced thinly and diagonally
- 8 thinly sliced carrots cut to flowers
Soup Base (Dashi Stock)
- hot water
- a piece of konbu (kelp) roughly 5cm by 8 cm
Ponzo Sauce Dipping
- 2 tbsp grated daikon (white radish)
- 2 tbsp chopped spring onions
- 3 tbsp ponzo sauce
Sesame Sauce Dipping
- 4 tbsp roasted sesame sauce
- 1/2 tbsp seasoned sushi vinegar
- 1 tsp mirin
- Prepare vegetables in and arrange in a platter.
- Prepare dipping sauces and divide into two portions.
- To make the soup base for shabu shabu, soak kelp in a soup pot of hot water for 15 minutes or until it is reconstituted.
- Bring the pot to a simmer and turn off the heat. Discard kelp.
- Enjoy shabu shabu by dipping beef slices briefly in the bubbling soup base and cooking the vegetables.