[Farmhouse Recipe] Shabu-Shabu with Shredded Vegetables

[Farmhouse Recipe] Shabu-Shabu with Shredded Vegetables

You can eat a lot of vegetables in this shabu-shabu. Eat a lot of them as if they're noodles.

Ingredients: 4 servings

Very thinly sliced pork (for shabu-shabu)
600 g
Bean sprouts
1 bag
Daikon radish
200 g
100 g
Mizuna greens
100 g
1 bunch
Spring onion
2 stalks
Enoki mushrooms
100 g
1500 ml
100 ml
about 10 cm


1. Vegetables preparation Peel the daikon radish and julienne. Julienne cut the carrot. Cut the roots off from the mizuna greens and mitsuba, and chop into 5 cm lengths.
2. Remove stems from the enoki mushrooms, and separate them. Cut the white part of the Spring onion diagonally into thin slices.
3. Dashi stock preparation Add A into a pot, and bring to a boil. Then take out the konbu seaweed.
4. Sauce preparation Use ponzu or sesame sauce as a sauce. This is a recipe for a sesame sauce. Recipe ID: 1709079.
5. First, add the Onions into boiling dashi stock, and wave the pork slices inside the pot. Then wrap the onions with the pork And enjoy with ponzu.
6. Add the remaining vegetables and mushrooms, and dip in the sesame sauce or ponzu with the meat together. I recommend the sesame sauce for bean sprouts.
7. Add a little bit of Weipa (Chinese chicken soup base) into the dashi soup which contains plenty of vegetable extracts, and put the Chinese noodles in to finish up the meal. Enjoy the vegetable ramen.

Story Behind this Recipe

This is my usual shabu-shabu. I adjusted the simmering time for the vegetables and meat to be about the same.