This shabu shabu recipe makes for a great main course at dinner parties.
Recipe information
Yield
4 Servings
Ingredients
12 to 16
ounces rib-eye steak, cut into 1/8-inch-thick slices
2
cups Napa cabbage, cut into bite-size pieces
4
large shiitake mushrooms, stemmed, quartered
2
leeks (white and pale green parts only), cut diagonally into 1/2-inch-thick slices
1
12-ounce container extra-firm tofu, cut into 1-inch cubes
2
cups fresh spinach leaves
8
cups water
Need to make a substitution?
Preparation
Step 1
Arrange steak on large platter, then cover with plastic wrap and refrigerate.
Step 2
Arrange cabbage, mushrooms, leeks, tofu, and spinach on another large platter, then cover with plastic wrap and refrigerate.
Step 3
In large pot, bring water to boil on stove, then transfer to tabletop stove.
Step 4
Place meat and vegetables in pot and swish around until meat is cooked through, about 15 seconds. Serve with Ponzu*, Sesame sauce (click for recipe), and Momiji Oroshi (click for recipe).
Step 5
*Ponzu is a citrusy soy sauce and is available at Asian markets and specialty food stores.