This recipe is translated from Cookpad Japan. See original: 
我が家のしゃぶしゃぶ★基本の昆布だしで
我が家のしゃぶしゃぶ★基本の昆布だしで 
Homemade Shabu-Shabu with Basic Kombu Broth
朱璃庵 @cook_40053090
On cold days, gather everyone together for shabu-shabu. It's fun, warming, and packed with nutrition!
How this recipe came to be:
I wanted to make it easy and enjoyable to have shabu-shabu at home.
Homemade Shabu-Shabu with Basic Kombu Broth
On cold days, gather everyone together for shabu-shabu. It's fun, warming, and packed with nutrition!
How this recipe came to be:
I wanted to make it easy and enjoyable to have shabu-shabu at home.
Cooking Instructions
- 1
Fill a pot halfway with water and add the kombu. Let it soak for about 30 minutes.
- 2
Add sake to the pot and heat. Just before it comes to a boil, remove the kombu.
Add a pinch of rock salt and stir. - 3
Add the vegetables that take longer to cook first.
(Leave space for the meat you'll be swishing in later.) - 4
Add quick-cooking vegetables (like mizuna greens), and it's ready.
Enjoy with ponzu or sesame dipping sauce. - 5
For the dipping sauce:
Top grated daikon and shiso leaves with ponzu for a delicious touch. - 6
Add more vegetables as you enjoy shabu-shabu.
- 7
★How to cut:
Separate napa cabbage leaves from the core and slice them lengthwise.
Use a peeler to make thin ribbons of carrot for a nice presentation.
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