Shabu-Shabu Recipe
- 2 pounds well-marbled sirloin or prime beef, sliced paper thin
- 12 fresh shiitake mushrooms, wiped and trimmed, halved if large
- 8 green onions (including tops), cut diagonally into 1½-inch lengths
- ½ small Chinese cabbage (napa), cut into 2-inch pieces
- 12 small spinach leaves
- 1 pound firm tofu, cut into 1¼-inch cubes
- 6 ounces udon noodles, cooked and drained (optional)
- ½ cup finely chopped green onions (including tops)
- 6 to 8 cups beef broth
- Sesame-Cilantro Sauce, Ponzu and/or Soy-Wasabi Sauce
- Arrange the beef, mushrooms, green onion pieces, cabbage, spinach, tofu, noodles, if using, and chopped green onions on a platter at the table, and set out the sauces in small bowls.
- Fill an electric wok or fondue pot two-thirds full of the broth. Bring the broth to a boil, reduce the heat, and simmer gently for 2 minutes.
- Provide each diner with chopsticks or a fondue fork.
- Cook the mushrooms, green onion pieces, and cabbage in the broth for 1 to 2 minutes, then add the meat, spinach, and tofu and cook 2 more minutes.
- Diners may choose to add one-fourth of the meat and vegetables at a time and then dip the cooked morsels into the sauces provided.
- When all the diners have had their fill of the vegetables and meat, add the noodles, if using, to the broth and heat through.
- Finally, add the chopped green onions to the broth and ladle into small bowls for sipping.
