Shabu-Shabu

Shabu-Shabu
Photo by Ngoc Minh Ngo

Ingredients

  • 2 cups fresh spinach leaves
  • 1 12-ounce container extra-firm tofu
  • 4 large shiitake mushrooms
  • 2 cups Napa cabbage
  • 16 ounces rib-eye steak
  • 2 leeks
  • Ponzu
  • + 2 more ingredients
    • Sesame sauce
    • Momiji oroshi

Arrange steak on large platter, then cover with plastic wrap and refrigerate. Arrange cabbage, mushrooms, leeks, tofu, and spinach on another large platter, then cover with plastic wrap and refrigerate. In large pot, bring 8 cups water to boil on stove, then transfer to tabletop stove. Place meat...

View full recipe at Epicurious

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