Recipe - Pork Shabu Shabu 豚しゃぶしゃぶ

Some Japanese nabe cookbooks stress that simple is best and suggest limiting the number of ingredients to as few as possible. This simple pork shabu-shabu could not be easier with thin sliced pork, Japanese leeks, and hakusai (Napa cabbage). It is served with a momiji oroshi (spicy grated daikon) and ponzu. If there is leftover pork, you can blanch it in the hot broth and put it in the fridge, it is nice served cold over a salad.

1/2 pound thinly sliced pork

1/2 Napa cabbage (cut into bite size pieces)

3 Japanese leeks

6 cups kombu dashi

Bring the kombu dashi to heat. To the pot add a small bit of the vegetables. When the vegetables become tender quickly blanch the pork and then dip into the sauces.

Momiji oroshi recipe is listed below.