Shabu Shabu
・240g wagyu beef (thinly sliced)
・240g pork (thinly sliced)
・One 5x5cm piece of kombu (dried kelp)
・800g chinese cabbage
・100g kale
・120g carrots
・100g leeks
Other vegetables may be added according to taste.
In Japan, typical ingredients include tofu, shungiku leaves, shiitake and shimeji mushrooms.
“Shabu Shabu” is a variety of nabe cuisine that is both simple and fun to make with your favourite vegetables and thin slices of meat. Using chopsticks, each slice is dipped into a pot of boiling water at the dining table, Cheese Fondue-style, just long enough to cook it through.
This is said to be the ideal way to appreciate delicately marbled wagyu beef.
How to make it
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Roughly slice the chinese cabbage, peel the carrots and chop diagonally into thin slices, chop the leeks diagonally into 1cm thick slices.
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Pour the water into the nabe pot, together with the kombu, and heat almost to boiling point. When the water is hot, but not boiling, remove the kombu.
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Set up a portable stove in the middle of the dining table and place the nabe pot on the stove. Invite everyone to take their seats at the table.
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Put the carrots in the pot, and once they have begun to soften, add the other vegetables.
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Invite your guests to take a slice of meat and, using chopsticks, take turns to dip it in the pot, Cheese Fondue-style. Remove the meat from the pot as soon as it is cooked through, and dip in one of the sauces before eating.
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Once the vegetables are cooked, they can also be enjoyed in the same way, with the dipping sauces.