Shabu-Shabu
To make the prep easier, buy pre-sliced meat and vegetables; they're sold at some Asian markets. If you can't find pre-sliced meat, ask your butcher to slice it for you.
Improv: Substitute bok choy for the cabbage, and onions for the leeks.
3.8
(7)
Shabu-ShabuNgoc Minh Ngo
Ingredients
12 to 16 ounces 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 12-ounce container extra-firm tofu, cut into 1-inch cubes
2 cups fresh spinach leaves
To serve
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.
Preparation
Step 1
Arrange steak on large platter, then cover with plastic wrap and refrigerate.
Step 2
Arrange cabbage, mushrooms, leeks, tofu, and spinach on another large platter, then cover with plastic wrap and refrigerate.
Step 3
In large pot, bring 8 cups water to boil on stove, then transfer to tabletop stove.
Step 4
Place meat and vegetables in pot and swish around until meat is cooked through, about 15 seconds.
