Hot Pot Shabu-Shabu

Ten dzień był nie tylko niezwykle ekscytujący, ale również super śmieszny! Let’s start with the exciting things: today for the first time I had a real school of chopping vegetables, the Japanese kitchen knives I used for this were very different, but I liked the MJU-65 knife from MAC Knives the most, resembling a kitchen cleaver, which made me work 3 times faster than with other knives!

The fun aspect of today was the cooking, especially the name of today’s dish, Hot Pot Shabu-Shabu. Shabu-Shabu is a fun social dish served straight from the pot. This dish features thin pieces of beef and vegetables that are dipped in sauce before eating. It is worth mentioning that beef can be replaced with any other meat you currently feel like eating. The most important thing about eating Shabu Shabu is that all those who eat it sit at one table and celebrate the meal together, and if the name is fun and has fun, it is worth making this dish together with our companions. So what? Kitchen knives in hand and let’s get started!

To prepare Hot Pot Shabu-Shabu you will need:

• 1 package of dried kombu seaweed

• 4 packs of fresh udon noodles

• 1 package of tofu

• 1 small bottle of ponzu or pon shabu

• 300 g thinly sliced beef

• 1 package of enoki or shiitake mushrooms

• 2 carrots

• 1/2 Chinese cabbage (hakusai)

How to prepare:

Pour boiling water into a large pot about 2/3 full and add dried kobu seaweed – soak it for about 30 minutes. Using an MJU-65 thin strip knife, cut the meat and vegetables into small and thin strips. Cut the tofu into small cubes. Boil the water containing the seaweed and remove it just before the water begins to boil. Place the meat, vegetables and tofu in the broth and cook until ready. Remove all products from the broth and dip them in ponzu or other sauces, e.g. sesame, before eating. Then add the udon to the pot for 2-3 minutes to absorb all the flavors.