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Gather around for Shabu Shabu (Japanese Hot Pot), an interactive meal featuring thinly sliced beef and fresh vegetables cooked in a flavorful broth, served with ponzu and sesame dipping sauces, all ready in 20 minutes.
Main Dish
2 Servings
Thinly sliced beef: 200 g (7.1 oz.)
hakusai / napa cabbage / Chinese cabbage: 150 g (5.3 oz.)
shungiku / chrysanthemum leaves: 100 g (3.5 oz.)
negi / Japanese long onion: 1/2 stalk
kombu / kelp: 1 sheet (8 cm / 3.1 in.)
Kikkoman Ponzu Sauce: 2 Tbsp
sesame paste: 3 Tbsp
Kikkoman Soy Sauce: 1 Tbsp
mirin: 1/2 Tbsp
hot water: 1 Tbsp
Gather around for Shabu Shabu (Japanese Hot Pot), an interactive meal featuring thinly sliced beef and fresh vegetables cooked in a flavorful broth, served with ponzu and sesame dipping sauces, all ready in 20 minutes.
Step 1
Chop beef into bite-size pieces. Trim shiitake stems; slice caps (optional). Separate hakusai stems (chop) and leaves (bite-size). Strip shungiku leaves from stems. Cut negi into 5–6 cm lengths. Mix sesame sauce (A)
Step 2
Bring water and kombu to a boil in a heavy pot. Briefly swish beef in broth until just cooked. Add remaining ingredients, boiling each to desired tenderness as you eat.
Step 3
Dip ingredients in ponzu or sesame sauce to taste.
