12 leaves of chard
4 leaves of endive
200 g of cooked broad beans
4 thick stalks of onion
250 g of shimeji mushrooms
5 units of shiitake mushrooms
16 cubes of tofu
400 g of beef (top round) cut into thin strips
12 leaves of chard
4 leaves of endive
200 g of cooked broad beans
4 thick stalks of onion
250 g of shimeji mushrooms
5 units of shiitake mushrooms
16 cubes of tofu
400 g of beef (top round) cut into thin strips
Cook the kombu seaweed in 1 liter of water to obtain dashi broth
Place the dashi broth in a metal pot suitable for shabu shabu, keeping it on low heat (small tabletop gas stoves are ideal)
Add a handful of vegetables, mushrooms, and tofu
The cooking time is quite short (less than 1 minute)
When you notice they're ready, grab them one by one using the chopsticks, and before serving, dip them in ponzu sauce (based on soy sauce, orange, and lime)
Add more batches of vegetables, mushrooms, and tofu as needed, dipping them in ponzu sauce before serving
The beef strips should be quickly immersed in water (about 10 seconds) one by one
Before serving, dip the beef strips in dare sauce (based on mirin, sake, and tahini).
