Shabu-Shabu

 


Shabu-Shabu

Ingredients

GARLIC SAUCE:

1/4 cup minced garlic

1/4 cup fresh lemon juice

1 teaspoon kosher salt

1/4 cup canola oil

KOMBU BROTH:

12 cups cold water

1 ounce kombu

2 teaspoons kosher salt

PONZU:

1/4 cup soy sauce

1/4 cup fresh lime juice

2 tablespoons mirin

SHABU-SHABU:

2 (12-ounce) boneless rib eyes (about 1/2 inch thick), thinly sliced against the grain

8 ounces baby corn ears

8 ounces tiny baby bok choy, halved vertically

8 ounces snow peas

6 ounces shiitake mushroom caps

6 ounces enoki or honshimeji mushrooms

1 (8-ounce) lotus root, peeled and very thinly sliced

4 cups hot cooked long-grain white rice

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Directions

Make the garlic sauce: Combine garlic, lemon juice, and 1 teaspoon salt in a small bowl. Let stand, uncovered, 30 minutes. Whisk in oil.

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