How to make it
6 steps. Take it one step at a time.
Place the dried kombu and water
Place the dried kombu and water in a large clay pot (donabe) or a stainless steel hot pot. Let it soak for at least 30 minutes if possible.
30 minCut the Napa cabbage
Cut the Napa cabbage into 2-inch pieces. Cube the tofu. Remove stems from shiitake and trim the roots from enoki. Slice the green onions diagonally and slice carrots into thin rounds. Arrange all vegetables and tofu beautifully on a large platter.
Arrange the thinly sliced beef
Arrange the thinly sliced beef on a separate platter.
Bring the pot with kombu and water
Bring the pot with kombu and water to a simmer over a portable burner at the dining table. Just before the water reaches a full boil, remove the kombu to prevent bitterness.
Add the hard vegetables and tofu
Add the hard vegetables (carrots, cabbage stems) and tofu to the simmering broth. Once they are partly cooked, diners can take a slice of beef with chopsticks and 'swish' it through the hot broth for a few seconds until just cooked through. The name 'shabu-shabu' comes from this swishing sound.
Dip the cooked meat and vegetables
Dip the cooked meat and vegetables into either the ponzu sauce or the sesame sauce as desired. Skim any foam from the surface of the broth periodically.
A little kitchen wisdom
Quality of beef is key; look for well-marbled ribeye or sirloin sliced specifically for shabu-shabu. Do not overcook the meat; just a few swishes in the broth until it turns pink/brown is perfect.
