Velvet Swirl Shabu Shabu
Delicate ribbons of premium beef are swished through a gently simmering kombu broth, cooking in mere seconds to melt-in-your-mouth perfection. Accompanied by a colorful spread of fresh vegetables and two signature dipping sauces, this elegant hot pot is as much an experience as it is a meal.
Ingredients
- 1.5 lbs thinly sliced beef sirloin or ribeye
- 1 piece dried kombu (4-inch square)
- 8 cups water
- 1 block medium-firm tofu, cubed
+ 13 more ingredients
Instructions
Place the kombu in a pot with 8 cups of cold water and let it soak for at least 30 minutes. Slowly bring to a gentle simmer over medium heat, then remove the kombu just before the water reaches a full boil.
Prepare the ponzu dipping sauce by pouring ponzu into individual small bowls. Add finely sliced green onion and grated daikon if desired.
Make the sesame dipping sauce by whisking together sesame paste, rice vinegar, soy sauce, mirin, and sugar with 2 tablespoons of warm water until smooth. Divide among small bowls.
Arrange all vegetables, tofu, mushrooms, and noodles on a large shared platter.
Fan the beef slices out on a separate chilled plate so they are easy to pick up with chopsticks.
Set the pot of simmering kombu broth on a portable burner at the center of the table.
Each diner picks up a slice of beef with chopsticks, swishes it back and forth in the broth for 5-10 seconds until just pink, then dips it in their chosen sauce.
Add vegetables to the broth in batches, cooking until just tender, and enjoy with either dipping sauce.
At the end of the meal, cook udon noodles or rice in the enriched broth as a finishing course.
Nutrition Estimate
Per serving • Estimated by Blinner AI