Shabu Shabu | Dinner

Name: Shabu Shabu | Dinner
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) 8.8 250 3 90; 8 leaves napa cabbage (12 oz, 340 g) 12 340; Â½ bunch shungiku (chrysanthemum greens) (4 oz, 113 g) 4 113; 1 Tokyo negi (naga negi; long green onion) (4 oz, 113 g; or use the white part of 1 leek or 2 green onions) 4 113 1 2; 1 package enoki mushrooms (7 oz, 200 g) 7 200; 1 package shimeji mushrooms (3.5 oz, 100 g) 3.5 100; 4 shiitake mushrooms (2.3 oz, 65 g) 2.3 65; 2 inches carrot (2.3 oz, 65 g) 2.3 65; 1 package medium-firm tofu (momen dofu) (14 oz, 396 g) 14 396; 1 lb thinly sliced beef (chuck or ribeye) (4â5 oz, 113â140 g per serving); 2 inches daikon radish (5 oz, 143 g) 5 143; 2 green onions/scallions (0.9 oz, 25 g) 0.9 25; shichimi togarashi (Japanese seven spice); sesame dipping sauce (or make my Homemade Sesame Sauce); ponzu (or make my Homemade Ponzu Sauce)

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Dinner Shabu Shabu 4 servings servings1 hour total timeIngredients 1 piece kombu (dried kelp) (use 1 piece per donabe; each piece 10 g, 3 x 3 inches, 7.5 x 7.5

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Cooking tools:

Donabe
Vegetable cutter
Grater
Fine-mesh sieve
Chopsticks
Stove
Pot
Colander
Cutting board
Chef's knife
Measuring cup
Mixing bowl
Plate
Serving platter

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) 8.8 250 3 90
8 leaves napa cabbage (12 oz, 340 g) 12 340
Â½ bunch shungiku (chrysanthemum greens) (4 oz, 113 g) 4 113
1 Tokyo negi (naga negi; long green onion) (4 oz, 113 g; or use the white part of 1 leek or 2 green onions) 4 113 1 2
1 package enoki mushrooms (7 oz, 200 g) 7 200
1 package shimeji mushrooms (3.5 oz, 100 g) 3.5 100
4 shiitake mushrooms (2.3 oz, 65 g) 2.3 65
2 inches carrot (2.3 oz, 65 g) 2.3 65
1 package medium-firm tofu (momen dofu) (14 oz, 396 g) 14 396
1 lb thinly sliced beef (chuck or ribeye) (4â5 oz, 113â140 g per serving)
2 inches daikon radish (5 oz, 143 g) 5 143
2 green onions/scallions (0.9 oz, 25 g) 0.9 25
shichimi togarashi (Japanese seven spice)
sesame dipping sauce (or make my Homemade Sesame Sauce)
ponzu (or make my Homemade Ponzu Sauce)