Shabu-Shabu Beef and Vegetable Hotpot

Name: Shabu-Shabu Beef and Vegetable Hotpot
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Japanese
Ingredients: Sesame Seed Sauce; 3 green onions (scallions), thinly sliced; 3 green onions (scallions), thinly sliced; Homemade Ponzu Sauce; ½ cup (45 g) grated daikon; 4-in (10-cm) piece konbu, wiped and cut into 4 strips; 6 cups (1.5 liters) water; 8 oz (250 g) dried shirataki or glass noodles; 8 oz (250 g) dried shirataki or glass noodles; 1 lb (500 g) beef tenderloin, thinly sliced; 10 oz (300 g) firm tofu, cubed; 8 fresh shiitake mushrooms, stems discarded; 4 leaves Chinese or Napa cabbage; 4 leaves Chinese or Napa cabbage; 4 oz (125 g) spinach leaves, rinsed and stalks discarded; 2 small leeks, rinsed and thinly sliced diagonally; ½ teaspoon salt; 2 cups cooked udon noodles (optional)

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

Japanese Homestyle Cooking

By Susie Donald

Published 2024

About

Ingredients

Sesame Seed Sauce
3 green onions (scallions), thinly sliced
Homemade Ponzu Sauce

Asia
Japan
Main course

Method

Pour the Sesame Seed Sauce into a small bowl and garnish with the green onions. Set aside.
Pour the Homemade Ponzu Sauce into a small bowl and garnish with the daikon. Set aside.
Blanch the shirataki noodles for 1 minute, drain and cut into 4-in (10-cm) lengths.
Put the konbu and water into a stockpot and bring to a boil over m