Shabu Shabu

Name: Shabu Shabu
Cuisine: japanese
Ingredients: 500g thinly sliced beef ribeye; 200g napa cabbage, sliced; 100g shiitake mushrooms, stems removed; 100g enoki mushrooms, trimmed; 1 carrot, sliced diagonally; 200g firm tofu, cut into cubes; 100g udon noodles; 1 liter kombu dashi broth (water + kombu); 2 tbsp soy sauce; 2 tbsp mirin; 1 tbsp sake; 1 tsp sugar; 2 tbsp sesame seed sauce (goma dare) for dipping; 2 tbsp ponzu sauce for dipping

Ingredients

500g thinly sliced beef ribeye
200g napa cabbage, sliced
100g shiitake mushrooms, stems removed
100g enoki mushrooms, trimmed
1 carrot, sliced diagonally
200g firm tofu, cut into cubes
100g udon noodles
1 liter kombu dashi broth (water + kombu)
2 tbsp soy sauce
2 tbsp mirin
1 tbsp sake
1 tsp sugar
2 tbsp sesame seed sauce (goma dare) for dipping
2 tbsp ponzu sauce for dipping

Instructions

11. Soak kombu in 1 liter water for 30 minutes, then bring to near boil and remove kombu to make dashi.
22. Add soy sauce, mirin, sake, and sugar to the broth; keep it at a gentle simmer.
33. Arrange beef, vegetables, tofu, mushrooms, and noodles on a platter around the pot.
44. At the table, dip thin slices of beef into the simmering broth, swirling until just cooked (10‑15 seconds).
55. Cook the vegetables, tofu, and noodles in the broth until tender.
66. Dip the cooked items into sesame seed sauce or ponzu before eating.
77. Continue adding ingredients to the pot until all are consumed.
88. Optionally, whisk a raw egg into the remaining broth for a silky finishing sauce.

Source: llm-generated