Shabu Shabu by Swirling swords

Types of diversity: Ethnic/cultural diversity

Cooking method: Gas stove

Home preparation: None



  • Udon noodles
  • Rice, fast-cooking
  • Beef-Rib Eye or equivalent, 2 lbs. thin-sliced by butcher and keep frozen
  • Tofu-firm, one block
  • Kombu (kelp for broth)- 16"X8" or equivalent size
  • Shiitake mushrooms
  • Carrots
  • Napa Cabbage
  • Spinach
  • Chrysanthium leaves
  • Water (3 gallons)

  • Sesame Sauce
  • Shabu Shabu Sauce
  • Green/Spring Onions-3 bunches
  • Daikon radish (8 oz.)


First, start cooking the rice
Put sauce on bowls for dipping later 
Chop up the spring onions and daikon radish and add them to the Shabu Shabu sauce
Then, chop up tofu and veges
Next, boil kombu in hotpots with water, divided evenly, for about 10 minutes
Remove kombu and throw it away

Next, add remaining ingredients one at a time: 
1. Udon noodles
2. Veggies 
3. Last, meat-holding in broth with tongs for lass than a half-minute
Take out each item as it cooks and either dip it in sauce or the place directly in your rice bowl