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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. 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.
2. While kombu is infusing, prepare the napa cabbage, shiitake mushrooms, enoki mushrooms, green onions, and firm tofu. Arrange them neatly on a platter.
3. Pour ponzu sauce and sesame sauce into individual dipping bowls. Add grated daikon radish and chili flakes to ponzu sauce if desired.
4. 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.
5. 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.
6. Dip the cooked pork and vegetables into your chosen sauces and enjoy immediately. Continue to cook ingredients as you eat.

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