Shabu Shabu - Delicious Living

Name: 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

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Shabu shabu is a traditional Japanese hot pot dish in which thinly sliced meat and vegetables are cooked piece by piece in flavorful broth right at the table.

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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