SHABU-SHABU

This amount of meat and vegetables will serve four generously, but pick and choose the amounts of vegetables you desire. It’s easiest to heat the water and kelp on the stove, then transfer to the table once the kelp is removed. If you’d like to use vegetable boullion instead, be sure to add salt to taste. Japanese tradition often leaves the mushroom caps whole, with a cross hatch across the top. Slice the carrots with a vegetable peeler so that they are thin enough to cook quickly in the hot pot. Lastly, every guest should have their own sauces and chopsticks, as well as rice (if desired).

1 4-inch sheet dried

kombu

Enough water to cover

and fill the hot pot 2 pounds sirloin or ribeye beef, thinly sliced and cut into individual strips or rounds

1 head nappa cabbage,

sliced into chunks 4 scallions, roughly sliced 8 shitake mushrooms,

sliced

2 carrots, sliced thinly

(optional)

1 cup firm tofu, cubed ½ bunch kikuna

(optional)

Bean thread noodles

(optional)

10 pieces wheat gluten (fu), soaked for 5 minutes in tepid water, then squeezed dry (optional)

Score the kombu to release flavors and place with water in a medium sauce pot; bring to a simmer over medium heat. Let the broth sit for 15 minutes, remove kelp, and transfer to the hot pot.

Arrange the table with platters of meat, vegetables and other ingredients as desired, with sauces and rice bowls if desired. Dip the meat in the simmering broth until the color turns pink. Cook meat and vegetables as desired. Sip any leftover broth with rice, if desired. Serves 4.

PHOTOS STYLING BY MERIDITH FORD. CONTRIBUTED BY CHRIS HUNT