Empty My Fridge
Shabu Shabu with 2 Sauces
Ingredients
- Dashi · dried2 + ¼ cups + 2 tbsp
- Napa cabbage½ heads
- Scallion · chopped2
- Bundle crown daisy · trim the end1
- Cabbage1
- Bok choy10
- Enoki mushroom1 packet
- Mushroom2 cups
- Chicken breast · sliced thinly2 lb
- Ramen noodle1 packet
- Tahini2 tbsp
- Mayonnaise3 tbsp
- Soy sauce6 tbsp
- Honey2 tbsp
- Sesame oil2 tbsp
- Rice wine vinegar5 tsp
- Sesame seed1 tbsp
- Sambal2 tbsp
- Garlic · chopped2 tsp
- Yuzu3 tbsp
- Sugar½ tsp
- Daikon · grated
Instructions
- Put 8 cups of water and the dashi bags (or kombu soaked 30 minutes) in a large pot. If using kombu, bring to a boil, then remove the kombu once the water starts to boil.
- Bring the broth to a boil and simmer for 15 minutes (or 10 minutes after removing the kombu).
- Prepare the vegetables and make the creamy sesame dressing and ponzu sauce.
- Arrange all ingredients on serving plates and set the pot on a table burner.
- Bring the broth to a simmer and add the vegetables that take longest to cook.
- Cook the thin meat by dipping it in the simmering broth for a few seconds, then dip into a sauce.
- When most ingredients are gone, add ramen or udon noodles to the broth with soy sauce or salt to taste, cook a few minutes, and serve.
Summarized from Seonkyoung Longest's video. Watch it for the details.
More recipes with
GarlicScallionMushroomChicken breastCabbageDaikonBok choyTahini
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