Shabu-Shabu
A classic Japanese hot pot dish featuring thinly sliced rib-eye steak and fresh vegetables cooked quickly in boiling water. Served with traditional dipping sauces like ponzu and sesame sauce, this interactive meal is both delicious and entertaining.
4 servings
31 min
Ingredients
- •14 ounces rib-eye steak
- •2 cups Napa cabbage
- •4 whole shiitake mushrooms
- •2 whole leeks
- •12 ounces extra-firm tofu
- •2 cups fresh spinach leaves
- •1 cup Ponzu
- •1 cup Sesame sauce
- •½ cup Momiji oroshi
- •note
Cooking Instructions
- 1.
Arrange steak on large platter, then cover with plastic wrap and refrigerate.
5 min
- 2.
Arrange cabbage, mushrooms, leeks, tofu, and spinach on another large platter, then cover with plastic wrap and refrigerate.
10 min
- 3.
In large pot, bring 8 cups water to boil on stove, then transfer to tabletop stove.
15 min
- 4.
Place meat and vegetables in pot and swish around until meat is cooked through, about 15 seconds.
1 min
