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Entrees
Japanese
4 servings
15 minutes
15 minutes
1 Melissa's Shabu Shabu Essentials Kit
6 cups dashi stock
2 to 3 tablespoons soy sauce
1 to 2 tablespoons mirin
4 cups water
1 piece kombu
1 cup katsuobushi
Thinly sliced beef or pork (shabu shabu style)
Udon noodles
Sesame sauce
Sliced scallions, chili flakes, or sesame seeds
To prepare the dashi stock, combine the water and kombu in a pot. Let sit for 30 minutes, if desired, to enhance the flavor. Heat the water with kombu until just before boiling. Remove the kombu. Add katsuobushi and bring to a gentle boil. Lower the heat and simmer for 1 to 2 minutes. Strain the stock into a bowl and discard the katsuobushi.
Rinse the baby bok choy, mushrooms, and leek. Cut the bok choy in half lengthwise and slice the leek into 1-inch pieces.
Heat the dashi stock in a wide pot or donabe. Add soy sauce and mirin to taste. Arrange the Shabu Shabu Essentials kit ingredients — tofu, mushrooms, bok choy, and leek — along with any serving options on a platter.
Bring the broth to a gentle simmer on the dining table. Cook vegetables, tofu, and meat in the broth, swishing the meat gently in the hot stock for a few seconds until cooked. Simmer vegetables and tofu until tender.
Serve with ponzu or sesame sauce for dipping.
When most of the vegetables and meat are gone, add udon noodles to the pot and let them soak up the remaining broth for a satisfying finish.
If you prefer a quicker option, you can use Hondashi brand instant dashi instead of making your own. Simply dissolve the recommended amount in hot water according to the package instructions.
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