We are making beef Shabu Shabu, a type of Japanese hotpot, with ponzu sauce and sesame sauce. We will also make delicious Zosui, Japanese porridge so you can savor the last drop of soup.

How to make Shabu Shabu
https://cookingwithdog.com/recipe/shabu-shabu/

(2 people) Cook Time: 35 minutes
* Soaking kombu seaweed in water is not included in cook time.

300 g Thin ​​Beef Slices (for shabu shabu) (10.58 oz)
1/2 package Shungiku Leaves
1/3 package Mizuna Greens
1 Long Green Onions (Naganegi)
2 Shiitake Mushrooms
80 g Enoki Mushrooms (2.82 oz)
40 g Dried Kuzukiri (kudzu starch noodles) (1.41 oz)

[Ponzu Sauce]
1 Lime (substitute: yuzu, sudachi, lemon or any type of sour citrus juice)
3 tbsp Soy Sauce (an equal amount of the lime juice)
100 g Daikon Radish (3.53 oz)
2 Spring Onion Leaves (also used for zosui)

[Sesame Sauce]
3 tbsp White Sesame Paste
1 tbsp Soy Sauce
2/3 tbsp Nam Pla (Fish Sauce)
1 tbsp Vinegar
1 tbsp Sugar
2 tbsp Water
1/2 Garlic Clove

[Broth]
1200 ml Water (5.07 cups)
2 pieces Dashi Kombu Seaweed (10x10cm/4"x4")
50 ml Sake (1.69 fl oz)
1 pinch Salt

[Zosui]
200 g Hot Steamed Rice (7.05 oz)
1 Egg
Salt
Soy Sauce
Spring Onion Leaves

* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml

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