Main course

Shabu-Shabu

Interactive cooking of thin beef, tofu, cabbage, and mushrooms in light kombu dashi with ponzu and udon at the end.

What you’ll need

• thinly sliced beef: 900 g
• tofu: 500 g
• napa cabbage: 600 g
• shiitake mushrooms: 250 g
• udon noodles: 500 g
• kombu dashi: 1800 ml
• ponzu sauce: 250 ml

How to make it

1. Prepare separate clean tongs for raw beef and chopsticks for cooked food. Keep the meat refrigerated until it is placed beside the pot.

Keep cooking
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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.