Name: Japanese Shabu-shabu (Tabletop Hot Pot with Thinly Sliced Meats)
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 servings
Ingredients: 700 g Very thinly sliced beef (e.g., ribeye or sirloin); 500 g Napa cabbage, separated into leaves and cut; 150 g Shiitake mushrooms, stems removed; 200 g Enoki mushrooms, root ends trimmed; 1 bunch Scallions, sliced diagonally; 2 pcs Carrots, thinly sliced; 300 g Firm tofu, cut into cubes; 10 g Kombu (dried kelp); 2 l Water; 200 g Udon noodles (optional); 150 ml Ponzu sauce (for dipping); 150 ml Sesame sauce (Goma dare, for dipping)

Steps

Broth & Prep

In a large pot or electric hot pot, place the kombu with water. Let it soak for 30 minutes, then heat over medium heat until it just begins to simmer. Remove the kombu just before it boils to prevent bitterness. Prepare all vegetables and tofu, arranging them on platters alongside the sliced beef and dipping sauces on the table.

Tabletop Cooking

Place the pot with the simmering broth in the center of the table on a portable burner. Guests should individually dip thin slices of beef into the hot broth for 10-20 seconds until just cooked. Then, cook the vegetables and tofu in the broth until tender. Dip the cooked items into ponzu or sesame sauce and enjoy immediately.

Add Noodles

Once most of the meat and vegetables have been consumed, you can add the udon noodles to the flavorful broth and cook them until al dente. The noodles cooked in the rich broth make an excellent finish to the meal.

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