Japanese Shabu Shabu

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READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 3
    lbs sirloin steaks, thinly sliced
  • 1
    lb tofu, firm (or extra firm)
  • 2
    cups napa cabbage, shredded
  • 2
    bell peppers, thinly sliced (red or yellow)
  • 1
    cup carrot, thinly sliced
  • 1
    cup shiitake mushroom, stems discarded
  • 1
    bunch green onion, root trimmed
  • prepared steamed rice (preferably Japanese rice)
  • 2
    tablespoons coriander, freshly chopped (cilantro)
  • Variety of dips
  • teriyaki sauce
  • sesame and ginger marinade
  • ponzu sauce, a citrus-flavoured soy sauce (Bottled dips and marinades are fine)
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DIRECTIONS

  • Bring the broth to a boil in a large pot on the stove.
  • Arrange the beef on a platter.
  • Arrange the tofu, cabbage, peppers, carrots, mushrooms and green onions on a separate platter.
  • Transfer the broth to an electric fondue pot, electric wok or traditional hot pot set on the dining table. Add the coriander (cilantro) and simmer for 5 minutes before you start to dip. Use fondue forks to dip the food into the simmering broth.
  • Cook the beef to desired doneness, the tofu until heated through and the vegetables until tender-crisp.
  • Serve with rice and dips.
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