Shabu shabu, an onomatopoeia for “swish swish”, is a Japanese communal hotpot dish of thinly sliced meat and vegetables boiled in dashi soup and served hot as the items cook. It’s a fun way to enjoy a meal with family and friends.
- 15g ma-konbu
- 3 small onions
- ¼ cabbage
- 300g pork belly (sliced)
- 300g pork loin (sliced)
- 1 bunch chrysanthemum leaf (can substitute with spinach)
- 1awase dashi pack
- 600ml water
- 100ml soy sauce
- 100ml mirin
- Fill a pot with water and soak the konbu for about 2 hrs. (If you don't have time, cut a slit in the konbu and heat it as is).
- Cut the onions and cabbage into thin strips and soak in water.
- Meanwhile, add 1 awase dashi pack (1 package of konbu and 2 packages of katsuobushi) to 600ml of water and bring to a boil. Reduce the heat to low and cook for 6-7 mins. Remove the packages and add the soy sauce and mirin.
- Now it’s time to shabu shabu! Bring the soup from step 3 to a boil and add the pork belly, pork loin, onions, cabbage and chrysanthemum leaf (or spinach), eating the ingredients as they are cooked.