This is a hot-pot method of cooking derived from a Mongolian style. Shabu-shabu can be cooked at the stove or table using a cast iron pot or shabu-shabu ceramic pot. A favorite dish served during cold winter months. Enjoy cooking shabu-shabu together with family and guests.

• Vegetables from your kitchen garden such as bunching onions, Chinese cabbage, chrysanthemum greens, spinach, mizuna, mustards, daikon, mushrooms, etc.
• Very thinly sliced beef, small chucks of chicken, tofu and/or seafood
• Chicken broth or water

Cut vegetables to desired size. Pour chicken broth or water (water will make a lighter broth from all the meats and vegetables being cooked) into cooking pot to cover the quantity of items being cooked. Bring chicken broth to a boil. Add meats, and cook until it is slightly done. Add vegetables and cook until desired. Dip meat and vegetables as you are eating them into the Ponsu sauce with grated daikon.

Seeds for this recipe:
Bunching Onions
Nappa (Chinese Cabbage)
Chrysanthemum Greens
Spinach
Mizuna
Mustard Leaves
Grated Daikon (Daikon Oroshi)