Pork Shabu Shabu
Instructions
- Grate Daikon radish. Set aside.
- In a large pot, put dried Kombu in water, and let it sit for 15 minutes.
- Cut Mizuna into 2" long pieces. Cut off the end of Shimeji and pull apart into small bunches. Cut Tofu into 8 pieces.
- Heat the pot at medium high heat until the water boils, then take the Kombu out. Turn down the heat to medium low. Add Sake.
- Add vegetables and Tofu in the broth. Dip the meat in the simmering broth until the meat is cooked through. Cook meat and vegetables as you eat.