Pork Shabu Shabu (豚しゃぶしゃぶ)

By Japanese Cooking 101 · 30 min

Ingredients

Instructions

1. Grate the daikon and set it aside.
2. Put the dried kombu in the water in a large pot and let it sit for 15 minutes.
3. Cut the mizuna into 2-inch pieces. Trim the end off the shimeji and separate them into small clusters. Cut the tofu into 8 pieces.
4. Heat the pot over medium-high until the water boils, then remove the kombu. Lower the heat to medium-low and add the sake.
5. Add the vegetables and tofu to the broth. Dip the pork in the simmering broth until cooked through, cooking the meat and vegetables as you eat.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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