Rye Free Classic Shabu-Shabu

Total time1 hr 15 min

Prep time25 min

Cook time20 min

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Ingredients

4 servings

For the broth

1 piece (4x6 inches) dried kombu
Emerald Cove Pacific Kombu Maine Coast Sea Vegetables Organic Kelp Wild Atlantic Kombu Wel-Pac Dashi Kombu - 4 Oz
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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
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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