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MEAT
Shabu Shabu Wagyu
VEGETABLES
Chinese Cabbage
Tofu
MUSHROOMS
Shiitake
Enoki
Shimeji
OTHERS
600 cc water
1 piece kombu (dried kelp)
Ponzu Sauce
Sesame Sauc
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1. Add water and kombu to a medium 4-quart pot.
2. Heat until the broth is just about to boil, and turn down to
simmer over low heat. You can remove Kombu here.
3. Prepare dipping sauces such as the Ponzu sauce into separate sauce dishes for each person.
4. Set the table with a countertop burner, Shabu Shabu
ingredients, sauces and communal chopsticks or tongs, a small bowl and utensils for each person.
5. Heat the pot of Kombu broth on the countertop burner over medium heat and add a small portion of the Mushrooms, Tofu and Chinese Cabbage to start.
6. When you’re ready to eat the beef, quickly cook individual slices of beef in the broth.
7. Cook each slice just until the beef is no longer pink (about 30 seconds).
8. Dip cooked ingredients in your sauce of choice to eat.
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