Shabu Shabu

Ingredients

Udon noodles

8 oz

Beef (ribeye or sirloin, thinly sliced)

1 lb

Firm tofu, cubed

1 cup

Enoki mushrooms

1 cup, trimmed

Napa cabbage, chopped

2 cups

Carrots, thinly sliced

1 cup

Shiitake or button mushrooms, sliced

1 cup

Green onions, chopped

1/2 cup

Ponzu sauce

1/2 cup

Sesame sauce

1/2 cup

Water

6 cups

Instructions

1. In a large pot, bring 6 cups of water to a rolling boil to create the broth.
2. Once boiling, add the chopped napa cabbage, sliced carrots, shiitake or button mushrooms, green onions, cubed tofu, and enoki mushrooms to the pot. Allow the vegetables to simmer for about 3-5 minutes until they are tender yet still vibrant.
3. While the vegetables are cooking, prepare your dipping sauces. In separate bowls, pour 1/2 cup of ponzu sauce and 1/2 cup of sesame sauce for dipping. Feel free to add sliced chili or garlic to the sauces for an extra kick!
4. After the vegetables are cooked, gently add the thinly sliced beef to the pot. Cook for about 30 seconds, swishing the meat in the broth until it is just cooked through. The beef should remain tender and juicy.
5. Using chopsticks or tongs, carefully remove the cooked ingredients from the pot and dip them into your choice of dipping sauce.
6. Serve the Shabu Shabu alongside freshly cooked udon noodles, allowing everyone to enjoy the hot pot experience at their own pace, cooking and dipping each ingredient as desired.