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Pork Shabu Shabu
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5 from 1 vote

Pork Shabu Shabu

Prep Time20 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Japanese
Keyword: hot pot, mizuna, pork, shabu shabu, shimeji, tofu
Servings: 4 Servings

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Ingredients

  • 4 Inch Kombu dried sea kelp
  • 6 Cup water
  • 3 Tbsp Sake
  • 1 Bunch Mizuna Japanese mustard green
  • 1 Pkg Shimeji mushroom
  • 1 Pkg Tofu
  • 1 Lb pork Very thinly sliced

Dipping Sauce

US Customary - Metric

Instructions

  • Grate Daikon radish. Set aside.
  • In a large pot, put dried Kombu in water, and let it sit for 15 minutes.
  • Cut Mizuna into 2" long pieces. Cut off the end of Shimeji and pull apart into small bunches. Cut Tofu into 8 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.
  • Add vegetables and Tofu in the broth. Dip the meat in the simmering broth until the meat is cooked through. Cook meat and vegetables as you eat.

Video