Shabu Shabu Hot Pot

Recipe from Kanae Habu, Global Education Coordinator

Shabu shabu is one our family’s favorite dishes during the winter time. Whenever we have shabu shabu, everyone is excited! The words shabu shabu means “swish swish,” and everyone always has fun “shabu-shabu-ing” thinly sliced meat in the simmering broth. It’s easy and delicious!

Ingredients

• 8 cups water
• 1 piece of Kombu (dried kelp)
• 200 g pork and/or beef thinly sliced
• 250g udon noodle or rice noodle
• 300g tofu
• 100g enoki mushrooms
• 100g Shimeji mushrooms
• 4 baby bok choy

Dipping sauces:

Ponzu

• ¼ cup soy sauce
• ¼ cup fresh yuzu or lime juice
• 2 table spoons mirin

Sesame sauce

• 3 tbsp tahini
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 2 tbsp mayonnaise
• ½ miso paste
• ½ sesame oil

Instructions

1. Heat the pot on a countertop burner with water and Konbu seaweed.
2. When the soup comes to a rolling boil, add variety of vegetables, such as Enoki mushrooms, Shimeji mushrooms, baby bok choy, and any veggies you like.
3. Quickly dip and cook the thinly sliced meat (beef or pork) in the hot boiling broth.
4. Dip in your favorite ponzu or sesame sauce and enjoy!