Beef Shabu-Shabu - Recipe Video

How to make

1. 1. Place water and kelp (kombu) into a clay pot and leave for about 30 minutes.
2. 2. Divide Chinese cabbage (hakusai) into leaves and stems, shave cut stems into 1-inch wide, and cut leaves into 2-inch wide.
3. 3. Cut off the stem of Japanese leek and cut diagonally into 0.4-inch wide.
4. 4. Cut garland chrysanthemum (crown daisy) into 2-inch wide. Cut the stem of shiitake mushrooms and make a cross-cut on the surface.
5. 5. Cut firm tofu into 4 equal pieces.
6. 6. Add ingredient (A) into a large heat-resistant bowl and mix well. Cover loosely with plastic wrap and microwave for about 20 seconds at 600W to cool.
7. 7. Heat Step 1 over medium heat until just before boiling, remove kombu, add Step 2, 3, 5, and 4, cover and bring to a boil, then simmer for about 3 minutes until hakusai is tender and shiitake mushroom is cooked through.
8. 8. Add beef loin one by one and heat over medium heat until the ingredients are cooked through. Garnish each dish with Step 6 and ponzu sauce, sprinkle young green onion (konegi) on ponzu sauce and it's ready to serve.