Buta Shabu豚肉涮涮鍋
Buta Shabu is a Japanese hot pot dish featuring thinly sliced pork cooked briefly in a simmering broth, then dipped in various sauces and enjoyed with an assortment of vegetables.
01Ingredients
- 300g thinly sliced pork belly or loin for shabu-shabu
- 1.5 liters water
- 10g kombu (dried kelp)
- 1/2 head napa cabbage, cut into bite-sized pieces
- 100g shiitake mushrooms, stemmed and scored
- 100g enoki mushrooms, roots trimmed and separated
- 2 green onions, sliced diagonally
- 150g firm tofu, cut into cubes
- 100ml ponzu sauce (for dipping)
- 100ml sesame sauce (goma dare, for dipping)
- Optional: Grated daikon radish
- Optional: Chili flakes
Nutrition (per serving)385kcal
- Protein28.5g
- Carbs12.8g
- Fat25.3g
Fiber 2.1 gSodium 1240 mg
02Steps
- In a hot pot or large pot, combine water and kombu. Let it sit for 30 minutes to infuse flavor before heating. Do not boil kombu.
- While kombu is infusing, prepare the napa cabbage, shiitake mushrooms, enoki mushrooms, green onions, and firm tofu. Arrange them neatly on a platter.
- Pour ponzu sauce and sesame sauce into individual dipping bowls. Add grated daikon radish and chili flakes to ponzu sauce if desired.
- Place the pot on a portable burner at the dining table. Bring the broth to a gentle simmer over medium heat. Just before it boils, remove the kombu.
- Once the broth is simmering, add some napa cabbage, shiitake mushrooms, enoki mushrooms, green onions, and firm tofu to cook. Take a slice of pork and gently swish it in the simmering broth until it changes color and is cooked, typically 10-20 seconds.
- Dip the cooked pork and vegetables into your chosen sauces and enjoy immediately. Continue to cook ingredients as you eat.
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