18 ounces rib-eye steak (thinly sliced)
8 ounces extra firm tofu, cut into bite-size cubes
1 bunch green onions, cut into bite-size pieces
2 cups Napa cabbage, cut into bite-size pieces
1 medium carrot, sliced lengthwise
8 shiitake mushrooms, stemmed and quartered
1 pack enoki mushrooms, trimmed
2 cups spinach
6 cups dashi or vegetable stock
Wafu® Japanese Dressings (Original Sesame, Ginger Carrot and/or Wasabi Edamame)
Arrange steak on one serving platter and vegetables on another.
In a large pot, bring dashi (or vegetable stock) to a boil.
Place a shabu-shabu pot (tabletop stove or fondue pot) in the middle of the table.
Pour the stock into the tabletop pot. Add a pinch of salt and a dash of soy sauce to the stock.
Place vegetables and tofu into pot first. Then poach slices of beef in the stock for approximately 10 seconds each.
Serve with Wafu® Japanese Dressing of choice.
Pairs Well With
A traditional Japanese dinner idea brought to your table.