Foryoueats: Shabu Shabu

Name: Foryoueats: Shabu Shabu
Total time: 30 min
Ingredients: 1 piece kombu (dried kelp) (use 1 piece per donabe; each piece 10 g, 3 x 3 inches, 7.5 x 7.5 cm); water; 1 serving udon noodles (8.8 oz, 250 g frozen or parboiled udon noodles; 3 oz, 90 g dry udon noodles); 8 leaves napa cabbage (12 oz, 340 g); ½ bunch shungiku (chrysanthemum greens) (4 oz, 113 g); 1 Tokyo negi (naga negi; long green onion) (4 oz, 113 g; or use the white part of 1 leek or 2 green onions); 1 package enoki mushrooms (7 oz, 200 g); 1 package shimeji mushrooms (3.5 oz, 100 g); 4 shiitake mushrooms (2.29 oz, 65 g); 2 inches carrot (2.29 oz, 65 g); 1 package medium-firm tofu (momen dofu) (14 oz, 396 g); 1 lb thinly sliced beef (chuck or ribeye) (4–5 oz, 113–140 g per serving); For Serving:; 2 inches daikon radish (5 oz, 143 g); 2 green onions/scallions (0.9 oz, 25 g); shichimi togarashi (Japanese seven spice); sesame dipping sauce (or make my Homemade Sesame Sauce); ponzu (or make my Homemade Ponzu Sauce)

foryoueats.com

This Shabu Shabu recipe features a selection of fresh vegetables, noodles, and thinly sliced beef to be cooked in a flavorful kombu broth. Serve with daikon radish, scallions, and your choice of...

View full recipe on foryoueats.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foryoueats.com.

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Ingredients

1 piece kombu (dried kelp) (use 1 piece per donabe; each piece 10 g, 3 x 3 inches, 7.5 x 7.5 cm)
water
1 serving udon noodles (8.8 oz, 250 g frozen or parboiled udon noodles; 3 oz, 90 g dry udon noodles)
8 leaves napa cabbage (12 oz, 340 g)
½ bunch shungiku (chrysanthemum greens) (4 oz, 113 g)
1 Tokyo negi (naga negi; long green onion) (4 oz, 113 g; or use the white part of 1 leek or 2 green onions)
1 package enoki mushrooms (7 oz, 200 g)
1 package shimeji mushrooms (3.5 oz, 100 g)
4 shiitake mushrooms (2.29 oz, 65 g)
2 inches carrot (2.29 oz, 65 g)
1 package medium-firm tofu (momen dofu) (14 oz, 396 g)
1 lb thinly sliced beef (chuck or ribeye) (4–5 oz, 113–140 g per serving)
For Serving:
2 inches daikon radish (5 oz, 143 g)
2 green onions/scallions (0.9 oz, 25 g)
shichimi togarashi (Japanese seven spice)
sesame dipping sauce (or make my Homemade Sesame Sauce)
ponzu (or make my Homemade Ponzu Sauce)