Shabu Shabu

Ingredients

• •1 lb Ribeye beef
• •4 cups Napa cabbage
• •14 oz Tofu
• •6 pieces Shiitake mushrooms
• •1 bunch Enoki mushrooms
• •3 stalks Green onions
• •1 medium Carrots
• •6 cups Dashi stock
• •0.5 cup Ponzu sauce
• •0.5 cup Sesame sauce
• •2 cups Rice

Instructions

1. 1

   Prepare all vegetables: cut cabbage, cube tofu, trim mushrooms, slice carrots and green onions. Arrange on a large plate.

   💡 Salt early to draw moisture. Taste and adjust seasoning at end.

2. 2

   Make dashi: combine kombu and water. Let steep 30 minutes. Add bonito flakes, strain. Or use instant dashi.

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

3. 3

   Pour dashi into a donabe (clay pot) or large pot. Bring to a vigorous boil over high heat.

   💡 Ice bath immediately to stop cooking and preserve color. Do not skip the salt in the water.

4. 4

   Add leafy vegetables and carrots first. Cook 2 minutes.

   💡 Salt early to draw moisture. Taste and adjust seasoning at end.

5. 5

   Add tofu and mushrooms. Cook 3 minutes until vegetables are tender but still crisp.

   💡 Salt early to draw moisture. Taste and adjust seasoning at end.

6. 6

   Add beef slices. Swish in boiling broth for 5-10 seconds until just cooked through. Remove and dip in ponzu or sesame sauce.

   💡 Ice bath immediately to stop cooking and preserve color. Do not skip the salt in the water.

7. 7

   Continue cooking vegetables and beef in batches. Sip the broth between courses—it becomes more flavorful.

   💡 Rest before slicing against the grain. Ground beef should be cooked through.

8. 8

   Finish with rice noodles in the remaining broth. Serve with remaining sauce.

   💡 Rinse until water runs clear for fluffier results. Do not lift the lid while cooking.

9. 9

   Enjoy the communal dining experience—cook, dip, eat, repeat.

   💡 Taste at every stage. Seasoning develops as food cooks.