Shabu Shabu

Ingredients

• 3 inches dried kombu (kelp)
• 1 lb. hakusai (Chinese cabbage), chopped
• ¹/₄ lb. negi, diagonally and thinly sliced
• 1 block cotton tofu, cut into bite-size pieces
• 1 enoki mushroom, cut in half
• ¹/₄ lb. carrot, cut into thin round slices
• 1 ¹/₂ lb. sirloin beef, very thinly sliced

Ingredients for Dipping Sauce

• 6 Tbsp white sesame seeds
• 3 Tbsp mirin
• 1 Tbsp sugar
• 1 Tbsp vinegar
• 2 and 1/2 Tbsp soy sauce
• ¹/₂ tsp grated garlic
• ¹/₂ cup dashi soup

Cooking Instructions

1. Fill a deep electric pan or a medium skillet two-thirds full with water.
2. Soak kombu in the water for 30 minutes.
3. Arrange the ingredients on a large plate.
4. Set the electric pan, ingredients, and serving bowls with dipping sauce at the table.
5. Heat the water and remove the kombu just before the water comes to a boil.
6. Put a slice of beef in the boiling soup and swish it gently for a few seconds. Eat the meat, dipping in the sauce.
7. Skim off any foam or impurities (aku) that rise to the surface as you repeat cooking and eating meat.
8. Add other ingredients in the boiling soup and simmer for a few minutes. Eat them dipping in the sauce as well.
9. To make the dipping. Grind sesame seeds well.
10. Pour mirin gradually over the sesame seeds, mixing together.
11. Add sugar, vinegar, and soy sauce in the sauce.
12. Further, add grated garlic and mix well.
13. Pour dashi stock gradually, stirring well.