Name: Shabu Shabu Recipe with 2 Shabu Shabu Dipping Sauces
Ingredients: 2 dashi bags or 5″x 5″ Dried kombu seaweed (AKA dasima); 1/2 Head napa cabbage, cut into 2″ pieces; 2 Korean large green onion (AKA Tokyo Negi), cut diagonally into 2″ pieces (can be substitute regular green onion); 1 Bundle crown daisy (AKA Tong Hao or Shungiku), trim the end; 1 Bundle yu chou, trim the end; 10 Baby bok choy, cut into quarters; 1 Package enoki mushrooms, trim the end and pulled apart; 2 Cups beech mushrooms; 2 lb. Beef (sir loin, ribeye or loin) or pork loin or chicken breast; sliced very thinly or buy pre-sliced shabu shabu meat from Asian store; 1 package ramen noodles or udon noodles; 2 Tbs. tahini; 3 Tbs. mayonnaise (possibly Japanese Kewpiebrand); 2 Tbs. soy sauce; 2 Tbs. honey; 2 Tbs. sesame oil; 1 Tbs. rice vinegar; 1 Tbs. sesame seeds, plus more for garnish; 1/4 cup dashi stock (you can substitute to chicken stock); 2 Tbs. sambal; 2 tsp. chopped garlic; 4 tbsp soy sauce; 3 tbsp yuzu juice; 1/2 tsp sugar; 2 tsp rice vinegar; 2 tbsp Dashi broth; Grated daikon; Chopped green onion

Ingredients

Units Scale

Shabu Shabu

2 dashi bags or 5″x 5″ Dried kombu seaweed (AKA dasima)
1/2 Head napa cabbage, cut into 2” pieces
2 Korean large green onion (AKA Tokyo Negi), cut diagonally into 2″ pieces (can be substitute regular green onion)
1 Bundle crown daisy (AKA Tong Hao or Shungiku), trim the end
1 Bundle yu chou, trim the end
10 Baby bok choy, cut into quarters
1 Package enoki mushrooms, trim the end and pulled apart
2 cups beech mushrooms
2 lb. Beef (sir loin, ribeye or loin) or pork loin or chicken breast; sliced very thinly or buy pre-sliced shabu shabu meat from Asian store
1 package ramen noodles or udon noodles

Creamy Sesame Sauce

2 Tbs. tahini
3 Tbs. mayonnaise (possibly Japanese Kewpiebrand)
2 Tbs. soy sauce
2 Tbs. honey
2 Tbs. sesame oil
1 Tbs. rice vinegar
1 Tbs. sesame seeds, plus more for garnish
1/4 cup dashi stock (you can substitute to chicken stock)
2 Tbs. sambal
2 tsp. chopped garlic

Citrus Ponzu Sauce

4 tbsp soy sauce
3 tbsp yuzu juice
1/2 tsp sugar
2 tsp rice vinegar
2 tbsp Dashi broth
Grated daikon
Chopped green onion

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Instructions

In a large pot(that you are going to serve on the table) add 8 cups water, 2 dash bags and bring it to boil and simmer for 15 min. (If you are using kombu; add dried kombu and soak in water for 30 min first then bring it to boil. Remove kombu when water starts boil, keep simmer for 10 min)
Mean while prepare vegetables and make creamy sesame dressing and ponzu sauce.
Arrange all ingredients on serving plates.
Set a burner for pot and place ingredient plates on table. Give each guest a bowl or small plate for cooked food, two sauce dishes for each sauce, a set of chopsticks and spoon.
Bring the pot with broth to the table and set on the burner. Bring it to simmer and start add vegetables that take longer time to cook. While it’s simmering and hard vegetables are cooking, each guest cook their beef(or other protein) by dipping in the simmering broth. It takes only a few seconds.
Dip the meat and vegetables into the choice of your dipping sauce. Add grated daikon and chopped green onion into ponzu sauce if you prefer.
End of the meal, when most of all ingredients on the table are gone; add ramen or udon noodles in the pot along with soy or salt for your taste. Cook for a few minutes and enjoy!