Shabu-Shabu

Ingredients for Shabu-Shabu

• 12 to 450g 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 350g container extra-firm tofu, cut into 1-inch cubes

• 2 cups fresh spinach leaves

• Ponzu*

• Sesame sauceepi:recipelink</epi:recipelink>

• Momiji oroshiepi:recipelink</epi:recipelink>

• *Ponzu is a citrusy soy sauce and is available at Asian markets and specialty food stores.

How to make Shabu-Shabu

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 1925ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.