Shabu Shabu

Fill a pot that you use for cooking (a clay pot is recommended) two-thirds full with Water and soak Kombu in the Water for at least 30 minutes. OR add 1 teaspoon Kombu Dashi powder.

Prepare the ingredients and dipping sauce. Daikon and Carrot need to be sliced very thinly. I recommend using peeler to make noodle-like thin & long slices.

Heat the water and remove the Kombu just before the water comes to a boil. Put a slice of beef in the boiling stock and swish it gently back and forth in the boiling soup until it changes colour. Enjoy the meat with dipping sauce.

Cook other ingredients in the boiling stock as well.
*Skim off any foam or scum on the surface as you repeat cooking meat.