Rice Free Classic Shabu-Shabu
Total time1 hr 15 min
Prep time25 min
Cook time20 min
4.8(11)
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Learn more →Ingredients
4 servings
For the broth
- 1 piece (4x6 inches) dried kombu
- 8 cups cold water
For the hot pot
- 1 ½ lb beef ribeye or sirloin, sliced paper-thin (about 1/16 inch)
- ½ head napa cabbage, cut into 2-inch pieces
- 1 block (14 oz) firm tofu, cut into 1-inch cubes
- 8 oz shiitake mushrooms, stems removed, caps scored with an x
- 4 oz enoki mushrooms, root end trimmed, separated into small clusters
- 2 medium carrots, peeled and sliced on the diagonal ¼ inch thick
- 1 bunch (about 6 oz) chrysanthemum greens (shungiku) or watercress, tough stems trimmed
- 7 oz dried udon noodles
- 4 green onions, cut into 2-inch lengths
For the ponzu dipping sauce
- ½ cup ponzu sauce
- 2 tbsp grated daikon radish
- 1 tsp togarashi or red pepper flakes (optional)
For the sesame dipping sauce
- ½ cup sesame dipping sauce (goma dare)
- 1 tbsp soy sauce
- 1 tsp rice vinegar
Chef's tipFor each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned vinegar. - 1 tsp toasted sesame oil
- salt, to taste
Instructions
- 1
Combine the kombu and cold water in a large pot. Let soak for 30 minutes at room temperature.
- 2
While the kombu soaks, arrange the beef slices, tofu cubes, napa cabbage, shiitake mushrooms, enoki mushrooms, carrots, chrysanthemum greens, green onions, and udon noodles on separate platters or in bowls for the table.
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