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Shabu-shabu recipe

Shabu-shabu recipe

Shabu-shabu where you can enjoy the taste of the meat itself

Shabu-shabu is determined by meat.
If the meat is good, the broth will come out of the meat, and even the taste of the ponzu sauce will change.

Guru's Point

The trick is to put the vegetables in first!
That way, even if everyone puts in the meat at the same time, the temperature of the dashi stock will not cool down and you can eat it deliciously.

Ingredients (for 4 people)

Kobe beef shabu-shabu meat 600-800g
1 Chinese cabbage (chopped)
4 white onions (diagonally sliced)
1 bunch of garland chrysanthemums (well washed and halved)
1 block of tofu (about 3 cm square)
Mushrooms of your choice, such as shiitake and shimeji
Appropriate amount of round sliced carrot
Dashi kelp, ponzu sauce, condiments (grated radish, green onion)

How to make shabu-shabu (Tacchan style)

01.: Put the water and dashi kombu in an earthenware pot and let it sit for at least 30 minutes, then turn on the heat. When it boils, take out the kelp.

02.: Add vegetables and tofu other than garland chrysanthemum in order of difficulty to cook.

03.: Done! ? Too easy! ?; Just to make sure, do not add bonito stock. The smell of fish becomes stronger.

Let's eat!

Please enjoy ponzu sauce and sesame sauce while shabu-shabu each meat. The rice porridge and udon at the end are also great.
Kobe beef has a good meat broth, so you can eat it even if you are full.
The garland chrysanthemum will remove the darkness, but please do not rely only on the garland chrysanthemum and remove the darkness frequently.