Instructions: Shabu-shabu means "swish-swish," referring to the swishing action when you cook a very thin slice of beef in hot water.

On a portable range, place a medium-sized pot (1/2 gallon should do). Place a couple of slices of kombu (a sort of kelp) and cover with cold water.

Gently bring the water to a boil and remove the kombu just before it actually starts to boil. When the water is boiling very, very gently, youre set.

On your table you should have: (for 4 people)

Ingredients

1 lb very thinly sliced beef (sirloin), preferably grain-fed. Beer-fed Kobe beef is the best. I MEAN VERY THIN (less than 1/16 inch) 8 shiitake mushrooms 1/2 lb enoki mushrooms 1/2 lb shimeji mushrooms 1/2 lb shirataki 1 lb chinese cabbage 1/2 lb watercress, to substitute for spring chrysanthemum leaves 1 lb tofu, cut in 1 in. cubes, pressed and drained any other ingredients you want to use Dipping sauce

In a small bowl, you should have soy sauce and lemon juice 2:1, as a dipping sauce. Simply take one of the items, swish it around in the hot water for from a few seconds for beef to a few minutes for vegetables.

Serve with hot steamed rice.

notice is not removed.

NOTES : Valeries note: I decided to leave the recipe in its original form, and also put the ingredients in the Ingredient section for shopping list purposes.

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