Shabu Shabu Recipe
A hot pot dish with thinly sliced beef and vegetables with sesame dipping sauce
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Japanese
Keyword: beef, hot pot, shabu shabu
Servings: 2 servings
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- 4 inches Kombu dried sea kelp
- 6 cups water
- 3 Tbsp Sake
- 10 oz beef sliced very thinly
- 6 leaves nappa cabbage
- 3 white long onions
- 6 Shiitake mushrooms
- 1/2 bunch Kikuna or Shungiku edible chrysanthemum leaves
Shabu Shabu dipping sauce
Mix all the ingredients of the dipping sauce. Set aside.
In a pot, put dried Kombu in the water, and let it sit for 15 minutes.
Cut meat into the size you like. Cut cabbage into 2" width pieces, slice white long onion diagonally, cut off the stems of Shiitake mushrooms, and cut Kikuna (Shungiku) into 2" length pieces.
Heat the pot at medium high heat until the water boils, then take the Kombu out. Turn down the heat to medium low. Add Sake.
Dip the meat in the simmering broth until the color turns pink. Cook meat and vegetables as you eat.