• Cooking Time: 10
  • Servings: 4
  • Preparation Time: 20


A traditional Japanese dinner idea brought to your table.


  • 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
  • Salt
  • Soya sauce
  • 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.

Categories: Beef 

Website Credit: http://www.wafu.us.com/recipes/recipe/eyJjb2xsZWN0aW9uIjoicmVjaXBlcyIsImxvb3NlX2VuZHMiOiJ5ZXMiLCJyZXN1bHRfcGFnZSI6InJlY2lwZXNcL3Jlc3VsdHMiLCJzZWFyY2hfbW9kZSI6ImFueSJ9/wafu-shabu-shabu/P73

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