Dinner · 40 min · japanese

Shabu Shabu

Dinner decisions, handled: Shabu Shabu pairs beef with napa cabbage for a 40-minute Japanese dinner. The macros do the talking: 48g protein, 38g carbs, and 20g fat in every 520-calorie serving. It scales cleanly if you are cooking for more than one.

Ingredients

• 1.5 lb Beef
• 0.5 head Napa cabbage
• 6 Shiitake
• 1 pack Enoki
• 1 block Tofu
• 1 bunch Chrysanthemum greens
• 8 oz Udon
• 1 piece Kombu
• 0.5 cup Ponzu
• 0.5 cup Sesame dipping sauce
• 3 Scallions

Steps

1. Slice the beef paper-thin — partially freeze it first. Arrange all the ingredients on platters; shabu shabu is half presentation.
2. Simmer the kombu in water 10 minutes, then remove it just before boiling. The broth should taste clean and barely savory.
3. Bring the pot to the table over a burner. Swish a slice of beef through the bubbling broth — shabu shabu, the sound it makes — 10 seconds for rare.
4. Dip in ponzu or sesame sauce and eat. Cook the vegetables and tofu in batches between beef rounds.
5. Finish by cooking the udon in the enriched broth. The shime noodles, full of everything that came before, are the quiet finale.

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