Shabu-Shabu

Name: Shabu-Shabu
Ingredients: 12 to 16 ounces rib-eye steak, cut into 1/8-inch-thick slices; 2 cups Napa cabbage, cut into bite-size pieces; 4 large shiitake mushrooms, stemmed, quartered; 2 leeks (white and pale green parts only), cut diagonally into 1/2-inch-thick slices; 1 12-ounce container extra-firm tofu, cut into 1-inch cubes; 2 cups fresh spinach leaves; Ponzu*; Sesame sauceepi:recipelink; Momiji oroshiepi:recipelink; *Ponzu is a citrusy soy sauce and is available at Asian markets and specialty food stores.

To make the prep easier, buy pre-sliced meat and vegetables; they're sold at some Asian markets. If you can't find pre-sliced meat, ask your butcher to slice it for you. Improv: Substitute bok choy for the cabbage, and onions for the leeks.

August 29, 2006

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Shabu-ShabuNgoc Minh Ngo

Recipe notes

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