SHABU-SHABU

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Shabu-Shabu image

Categories     Beef     Leafy Green     Mushroom     Onion     Soy     Vegetable     Bon Appétit

Number Of Ingredients 11

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
To serve
Ponzu*
Sesame sauceepi:recipelink
Momiji oroshiepi:recipelink
*Ponzu is a citrusy soy sauce and is available at Asian markets and specialty food stores.

Steps:

  • Arrange steak on large platter, then cover with plastic wrap and refrigerate.
  • Arrange cabbage, mushrooms, leeks, tofu, and spinach on another large platter, then cover with plastic wrap and refrigerate.
  • In large pot, bring 8 cups water to boil on stove, then transfer to tabletop stove.
  • Place meat and vegetables in pot and swish around until meat is cooked through, about 15 seconds.

*** Explore more Shabu-Shabu Recipes »

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