This is last night dinner with Maki.
Shabu shabu is a good family dinner in cold season. Beef should be sliced paper thin so that when you put the meat in a hot pot and swish a couple of second and it is cooked. You may cook any vegetable you like. I usually use nappa cabbage, spinach or shungiku, carrot, and enoki mushroom and tofu. I made two dipping sauce, one is gomadare (sesame) and the other one is ponzu.
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