Photograph of the finished Shabu-shabu

Japan · Lẩu nhúng thịt bò Shabu-shabu

Shabu-shabu

40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 600 g
  • Photograph of Kombu seaweed Kombu seaweed 24 g
  • Photograph of Chinese cabbage Chinese cabbage 320 g
  • Photograph of Chrysanthemum greens Chrysanthemum greens 160 g
  • Photograph of Enoki mushrooms Enoki mushrooms 160 g
  • Photograph of Tofu Tofu 240 g
  • Photograph of Ponzu sauce Ponzu sauce 120 ml
  • Photograph of Sesame sauce Sesame sauce 80 ml
  • Photograph of Spring onion Spring onion 20 g

Method

  1. 1 Soak the kombu in a pot of cold water for 20 minutes, then bring to a near boil and remove the kombu.
  2. 2 Slice the beef very thinly and arrange it in a fan shape on a plate for easy dipping.
  3. 3 Cut the Chinese cabbage, chrysanthemum greens, and tofu, and separate the enoki mushrooms, then arrange them around the pot.
  4. 4 Place the pot of broth on the dining table stove and keep it simmering.
  5. 5 Dip each slice of beef in the broth for about 10 seconds, until it just turns a light pink color.
  6. 6 Dip the beef in ponzu sauce or sesame sauce, cook the vegetables for 3 minutes, and then eat them together.

With an appliance

  • Microwave 39 min

    Change step 1: Heat the kombu broth at 700 W for 8 minutes, then let it steep for 10 minutes before removing the leaves; the total time remains almost the same, but the temperature rises slightly, not boiling over to avoid bitterness, and there's no need to stand and watch. The meat dipping process at the table remains unchanged.

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