Shabu Shabu

🔥 Prep

• Separate the 300 g beef slices onto a plate, keeping them loose and ready for quick swishing.
• Cut the 200 g napa cabbage into 2‑cm wide strips.
• Cut the 100 g tofu into 2‑cm cubes.
• Measure out 50 ml ponzu sauce into a small dipping bowl.

🔥 Cook

• 1. Fill a shabu‑shabu pot with 800 ml water, add a kombu strip if using, and bring to a gentle boil over medium‑high heat.
• 2. Once boiling, reduce the heat to low to maintain a simmer (small bubbles breaking the surface).
• 3. Swirl a few beef slices in the simmering broth for 10‑15 seconds until they turn pink, then remove and dip in the ponzu sauce.
• 4. Add the napa cabbage strips and tofu cubes to the pot; cook for 2‑3 minutes until the cabbage wilts and the tofu is heated through.
• 5. Continue cooking the remaining beef slices in batches, swirling each batch for 10‑15 seconds in the simmering broth.
• 6. When all ingredients are cooked, ladle the hot broth into individual bowls if desired, and keep the ponzu sauce ready for dipping.

🔥 Serve

• Serve the cooked beef, cabbage, and tofu directly from the pot, accompanied by the ponzu sauce for dipping.
• Offer optional sides such as steamed white rice, sliced scallions, grated daikon, or a sesame‑based dipping sauce.
• Enjoy the dish while hot, swishing each bite briefly in the broth before dipping.