Entree: Japan – Kanto / Tokyo – しゃぶしゃぶ ➤ Shabu-shabu (Japanese communal hot-pot where thinly sliced meat and vegetables are briefly swished in hot broth and dipped in sauces)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 45 min

Total 1 hr 15 min

Ingredients

- 1.5 lb (680 g) very thinly sliced beef ribeye or sirloin, shabu-shabu cut
- 8 oz (225 g) firm tofu, cut into 1-inch (2.5 cm) cubes
- 1 small napa cabbage, about 1 lb (450 g), leaves separated and cut into 2-inch (5 cm) pieces
- 4 oz (115 g) shiitake mushrooms, stems trimmed
- 6 oz (170 g) enoki mushrooms, roots trimmed
- 2 medium carrots, about 6 oz (170 g), peeled and thinly sliced on the bias
- 6 scallions, about 3 oz (85 g), cut into 2-inch (5 cm) lengths
- 8 oz (225 g) udon noodles (optional, for finishing)
- 8 cups (1.9 L) water
- 1 piece dried kombu, about 4 x 4 in (10 x 10 cm)
- 1/2 cup (120 ml) ponzu sauce (store-bought) or use homemade ponzu (see Instructions)
- 1/2 cup (120 ml) sesame (goma) dipping sauce (store-bought) or make with toasted sesame paste (see Instructions)
- 1/2 cup (50 g) grated daikon (optional)
- Lemon or yuzu wedges (optional)

Instructions

1. Make kombu dashi: place the 8 cups (1.9 L) water and the kombu in a large pot and let sit 30 minutes. Heat over medium until small bubbles form at the edges, then remove the kombu before the water boils to avoid bitterness. Keep at a gentle simmer.
2. If making quick homemade ponzu: mix 1/4 cup (60 ml) soy sauce, 2 tbsp (30 ml) rice vinegar, 2 tbsp (30 ml) citrus juice (yuzu or lemon) and 1 tbsp (15 ml) mirin. For sesame sauce: whisk 3 tbsp (45 g) toasted sesame paste with 3 tbsp (45 ml) warm dashi or water and 1 tbsp (15 ml) soy sauce, thinning to desired consistency.
3. Arrange the beef, tofu, vegetables and mushrooms on serving platters and place dipping sauces and condiments (grated daikon, scallions, lemon) at the table.
4. Bring the kombu dashi to a gentle simmer on a portable burner set in the center of the table. Keep the broth hot but not rolling boil throughout the meal.
5. To cook: using chopsticks or tongs, pick up a single slice of beef and swish (shabu-shabu) it back and forth in the simmering broth until just cooked through, about 5–10 seconds for very thin slices. Dip cooked meat into ponzu or sesame sauce and eat immediately.
6. Add vegetables, tofu and mushrooms to the broth in batches; cook until tender—leafy greens in 30–60 seconds, root vegetables longer—and dip before eating.
7. As ingredients are consumed, replenish with more items from the platters. Adjust heat to maintain a gentle simmer.
8. When most of the ingredients are finished, add the udon noodles to the remaining broth and simmer until heated through, about 3–5 minutes. Serve the noodles in bowls with some of the remaining broth.