Shabu Shabu Hot Pot

The eastern counterpart to fondue, it’s the original DIY meal. All the sauces are laid out for people to mix and matched to their heart’s content, and raw ingredients are placed all around a tabletop cooker in either plain or flavored broths (this recipe is with a plain broth.) Thinly sliced organic beef, pork, chicken, or even lamb are swished in little net scoops for just a few seconds before they’re cooked. Some people enjoy organ meats such as heart and tripe, or seafood like calamari, octopus, shrimp, clams, fish, and crab.

A vast array of vegetables including napa cabbage, chrysanthemum greens, bok boy, different types of mushrooms, tarot root, and carrot simmer in the pot until tender and then they’re also picked up (and sometimes fought over), dipped in your sauce, and eaten.

At the end of the meal, you can crack an egg into the broth (if you haven’t used it raw for your sauce, that is), and cook until it’s poached. Gently ladle it with some of the broth that everything has been simmering within into your sauce bowl for a delicious finale to this healthy meal.  

Ingredients

  • Thinly sliced organic beef 
  • Organic Napa cabbage
  • Organic Bok choy
  • Organic Enoki mushroom
  • Organic Taro root, sliced (omit if watching carbs)
  • Organic free-range Eggs
  • 1 – 2 slices organic tomato (for broth, omit if nightshade intolerant)
  • Organic Carrot, sliced
  • Water

Optional Ingredients

  • Organic Clams
  • Organic Oysters
  • Organic Chrysanthemum greens
  • Organic Okra
  • Organic Calamari
  • Organic Scallops
  • Organic Sliced white fish