Name: “Swish Swish” Beef Hotpot (Shabu Shabu)
Yield: Serves 2
Cuisine: Japanese
Ingredients: About 6 cups kombu dashi, dashi, or water; ½ head Napa cabbage, leaves separated and quartered; 4 cups spinach or arugula leaves, rinsed and patted dry; 1 package (8 ounces) shimeji mushrooms; 2 packages (14 ounces each) soft, medium, or firm tofu; 10 green onions; 1 package (8–10 ounces) frozen or dried udon noodles; 2 pounds sirloin, rib eye, or other well-marbled beef, sliced paper thin; 1 carrot, peeled and cut into thin rounds; 8–10 shiitake mushrooms, stems removed and each cap lightly scored with a cross

Preparation info

Serves
2

Difficulty
Easy

Appears in

Let's Cook Japanese Food!

By Amy Kaneko

Published 2017

About

Shabu Shabu, named for the “swish swish” sound of dragging the meat in the water to cook it, is a really fun group meal. Many restaurants have built-in table burners, but making it at home is just as easy, especially if you have a tabletop burner. There’s little prep, and cooking in the broth makes it an easy and healthy meal.

Ingredients

About 6 cups kombu dashi, dashi, or water
2 packages (14</

Asia
Japan
Stew

Method

In a large cooking pot over medium heat, bring the broth to a simmer on the stove top. Place a large nabe, earthenware pot, or enameled cast-iron pot on a portable gas burner in the center of the dining table and pour the simmering broth into it, filling it three-fourths full.
Cut the tofu into 2-inch cubes, and slice the green onions diagonally into 1½-inch le

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Ingredients

Method

Part of