Shabu-Shabu

“Shabu-shabu” is a popular dish but we eat only occasionally like “sukiyaki“. Meat used in shabu-shabu should be sliced as thin as 1mm. If the meat is thicker than 1mm, please use soft meat or meat with fats. Meat can be beef or pork. We usually use beef. Vegetables can be anything. I recommend Chinese cabbage, enoki mushrooms, shiitake mushrooms, and tofu. Lettuce, green onions, vermicelli, and other green vegetables are also good for this dish. Eat this dish with “ponzu” or “goma-dare” sold at supermarkets.

Ingredients
Sliced meat　　　　　　600-1,000g
Kombu　　　　　　　　2pcs
Chinese cabbage　　　1/6pcs
Enoki mushroom　　　　150g
Tofu　　　　　　　　　400g
Shiitake mushroom　　　4pcs
Lettuce　　　　　　　　as needed
Green onion　　　　　　as needed
Water
Ponzu　　　　　　　　as needed

How to cook
1. Cut white part of Chinese cabbage into small pieces. Leaves can be bigger. Cut lettuces. Cut enoki mushrooms into half. Cut tofu into six. Cut shiitake mushrooms into half. Cut green onions.
2. Pour water into a pan about half of its height. Soak kombu. Heat at low and cook for 30 minutes.
3. Let the pan boils. Add white part of Chinese cabbage, tofu, green onions, shiitake mushrooms, and enoki mushrooms.
4. Add leave part of Chinese cabbage and lettuce.
5. After vegetables are cooked, add meat one by one. Do “shabu-shabu” (soak meat in the boiling pan to cook) and eat with ponzu or gomadare.