Shabu Shabu - Delicious Living

Ingredients

• For the dashi (broth):
• 8 cups warm (but not boiling) water
• 1 strip kombu seaweed, about 3-4 inches
• 10 dried shiitake mushroom caps
• 5 tablespoons light or white miso paste
• For the Sesame Dipping Sauce:
• 4 tablespoons sesame paste or tahini
• 2 tablespoons miso paste
• 2 tablespoons coconut aminos or tamari
• 2 teaspoons mirin
• 2 teaspoons rice wine vinegar
• 2 teaspoons sesame oil
• 1 clove garlic, grated or minced
• For the Shabu Shabu (dippers):
• 1¼ pounds rib eye, sirloin or brisket beef; sliced thin to ⅛-inch-thick strips
• 2 heads baby bok choy, ends trimmed and leaves separated
• 4 ounces cremini mushrooms, (sliced)
• 5-6 ounces enoki or hon-shimeji mushrooms or other tiny mushrooms, (bottoms trimmed to 1 inch and pulled apart)
• 1 leek; (washed, dark ends and outer layer discarded and thinly sliced)
• ½ bunch asparagus, (sliced into 3-inch pieces)
• 1 russet potato, (thinly sliced into ¼-inch half moons and peeled)
• 1 (16-ounce) package firm tofu, (drained and cubed)
• 1 (16-ounce) package cooked rice or udon noodles