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Name: Authentic Shabu Shabu Recipe
Prep time: 45 min
Cook time: 30 min
Yield: 4
Cuisine: Japan
Ingredients: *For the Broth:**; 8 cups dashi stock (or water and 2 pieces kombu seaweed); 1 piece kombu seaweed (4x4 inches), wiped clean; 1/4 cup sake; 2 tablespoons mirin; 1 tablespoon light soy sauce (usukuchi); 1 teaspoon salt; *For the Meat:**; 1 lb beef sirloin or ribeye, very thinly sliced (ask your butcher to slice it for shabu shabu); 1/2 lb pork belly or loin, very thinly sliced; *For the Vegetables:**; 1/2 head napa cabbage, cut into 2-inch pieces; 1 bunch bok choy, halved lengthwise; 4 shiitake mushrooms, stems removed and caps scored; 1 carrot, peeled and thinly sliced into rounds or flowers; 1 block firm tofu (14 oz), cut into 8 cubes; 1 bundle shirataki noodles, rinsed and drained; *For the Dipping Sauces (Ponzu and Goma Dare):**; 1/2 cup soy sauce; 1/4 cup fresh lemon or yuzu juice; 2 tablespoons rice vinegar; 1 tablespoon mirin; 1 teaspoon grated fresh ginger; 2 tablespoons toasted white sesame seeds, ground; 1 tablespoon sesame oil; 1 teaspoon sugar; 1 tablespoon mirin; 1 tablespoon soy sauce; *For Serving:**; 4 raw egg yolks (in separate small bowls for dipping)

Shabu Shabu

🇯🇵 Japan

Osaka

Hot pot with thinly sliced meat and vegetables

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Ingredients

Beef

vegetables

dipping sauce

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