Shabu-Shabu is a traditional Japanese hot pot served with noodles, veggies, and thinly sliced beef. You can find this amazing dish at Maki Maki in New York City, where they have premium Japanese A5 Wagyu as an option! All ingredients for making Shabu-Shabu are also available in one place via HomeChef by MakiMaki (currently available only in Manhattan for local pickup and delivery, but coming soon nationwide).
- 1 piece kelp, about 6 inches
- 1 tablespoon dashi flakes
- 8 ounces clear noodles, such as rice vermicelli
- 8 ounces thinly sliced beef
- 4 ounces leeks, sliced diagonally
- 4 ounces bokchoy, thinly sliced
- 4 ounces carrots, sliced diagonally
- 4 ounces shiitake mushrooms, sliced
- 4 ounces enoki mushrooms, sliced
- 4 ounces oyster mushrooms, sliced
- 8 ounces medium-firm tofu, cut into squares
- 8 ounces ponzu sauce
- 4 ounces daikon radish, grated
- 4 ounces scallions, thinly sliced
In a large pot, add 4 cups of water, kelp, and dashi and bring to a boil. Let boil for about 10 minutes, then remove the kelp.
Meanwhile, place glass noodles into warm water for 5-10 minutes to soften them. Drain the water from noodles and set noodles aside.
Return the noodles and prepared ingredients (veggies, meat, tofu, etc.) to the broth and cook to your desired liking.
Serve with ponzu sauce dressed with daikon radish and sliced scallions. Enjoy!