Buta Shabu

Ingredients

Instructions

1. 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. 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. 3

   Pour ponzu sauce and sesame sauce into individual dipping bowls. Add grated daikon radish and chili flakes to ponzu sauce if desired.

4. 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. 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. 6

   Dip the cooked pork and vegetables into your chosen sauces and enjoy immediately. Continue to cook ingredients as you eat.