レタスが主役のしゃぶしゃぶ 
Lettuce Shabu-Shabu
When you think of shabu-shabu, meat is usually the star! But in this version, lettuce takes center stage. Two people can easily finish a whole head, and it's super healthy.
Recipe background:
One summer, when napa cabbage was expensive, I tried using lettuce that was on sale. It turned out surprisingly delicious! Gradually, I started using less meat and more lettuce, and now lettuce is the main ingredient (haha).
Lettuce Shabu-Shabu
When you think of shabu-shabu, meat is usually the star! But in this version, lettuce takes center stage. Two people can easily finish a whole head, and it's super healthy.
Recipe background:
One summer, when napa cabbage was expensive, I tried using lettuce that was on sale. It turned out surprisingly delicious! Gradually, I started using less meat and more lettuce, and now lettuce is the main ingredient (haha).
Cooking Instructions
- 1
First, make the broth. Bring the water to a boil, then add the sake and dashi packets.
- 2
After about 5 minutes, remove the dashi packets. If you don't have packets, you can use dashi granules instead.
- 3
Add the soy sauce, sugar, and salt to finish the broth.
- 4
Here's the star of this dish! You'll use a whole head of lettuce.
- 5
Cut around the core of the lettuce with a knife, then twist and pull it out by hand.
- 6
The core will come out cleanly! Rinse the leaves, tear them into large pieces, and drain well.
- 7
Rinse the bean sprouts quickly. Cut the mizuna into pieces about 2 inches (5 cm) long.
- 8
This time I'm using pork, but beef is also delicious!
- 9
Before you start shabu-shabu, pour a little broth into a small bowl to use as a dipping sauce.
- 10
When the broth comes to a boil, add the vegetables and swish the meat in the broth. The vegetables only need a quick blanch!
- 11
Enjoy the meat and lettuce together.
- 12
Personally, I love eating just the lettuce! You can eat a lot more this way than in a salad.
- 13
For the rice porridge at the end, if there's too much broth, remove some, then add the rice. Simmer for about 3 minutes so the rice absorbs the broth.
- 14
Beat the eggs and add them, then cover the pot right away.
- 15
Turn off the heat after about 30 seconds, and let it sit for another 3 minutes to finish cooking with residual heat.
- 16
Sprinkle with green onions and it's ready!
- 17
Lately, spinach has been a favorite veggie in our house—give it a try!
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