Shabu Shabu

Servings: 4Preparation time: 30 minutesCooking time: 5 minutesReady in: 35 minutes

Ingredients

• 500 g Scottish Kobe Topside(sliced thinly)
• 8 ea Chinese black mushrooms
• 100 g Harusame (clear filament noodle)
• 1 ea Chinese cabbage
• 230 g tofu cut into small squares
• 10 g dried bonito flakes
• 1 sheet dashi kombu (seaweed)
• 6 cups water
• Any other ingredients you want to use such as carrots, leeks, onions
• Ponshabu dipping sauce – soy flavour
• Ponshabu dipping sauce – sesame flavour

Method

1. In two small bowls place each of the soy flavour and sesame flavour ponshabu dipping sauce. Soak mushrooms in room temperature water for approximately 30 minutes. Wipe the kombu with a clean cloth (do not wash). Place the dashi kombu sheet in a medium-sized pot, cover with the water and leave for a couple of hours if possible. Gently bring the water to a boil and remove the kombu just before it actually starts to boil. Add the dashi flakes and get cooking!
2. If you have a table top portable cooker or range then everyone can sit around the table cooking their own food. However, it works just as well in the kitchen on top of a conventional stove! So, using chop sticks take a food item, one at a time, and swish around in the hot water from a few seconds for the beef to a few minutes for the vegetables. Serve with hot steamed rice.
3. Traditionally, Shabu Shabu uses shungiku edible chrysanthemum leaves. You can replace these with either spinach or watercress. Essentially, since this is a meat and vegetable broth, you can add anything you like!

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

The following ingredients were not linked to the ingredient database and were not included in the nutrition information:

dried bonito flakes

Any other ingredients you want to use such as carrots, leeks, onions

Ponshabu dipping sauce – soy flavour

Ponshabu dipping sauce – sesame flavour