Shabu Shabu with Umami Broth

INGREDIENTS

650ml Umami Broth

100g Shiitake mushrooms, trimmed

100g Enoki mushrooms, trimmed and separated

100g Shimeji mushrooms, trimmed and separated

2 cups Wombok cabbage, cut into large chunks

150g Firm tofu, cut into bite-sized cubes

2 Green onions, sliced into long diagonal pieces

1 bunch Leafy greens or Gai Lan, cut into manageable lengths

200g Thinly sliced Wagyu beef (served on the side)

Roasted Sesame Dressing (for dipping)

Lemon Myrtle & Yuzu Ponzu (for dipping)

Prepare the broth:

In a shallow pot or donabe, bring 650ml Umami Broth to a gentle simmer over medium heat.

Arrange the ingredients:

On a large serving platter, neatly arrange the mushrooms, wombok, tofu, green onion, and leafy greens.

Place the Wagyu beef slices on a separate plate to keep them fresh before cooking.

Cooking the ingredients:

Place a piece of wombok, mushrooms, tofu, and leafy greens into the simmering broth and cook for 2-3 minutes, or until tender.

Using chopsticks, swish a slice of Wagyu beef in the broth for about 5-10 seconds until it turns pink and tender.

Dipping & serving:

Once cooked, dip the ingredients into your choice of Roasted Sesame Dressing or Lemon Myrtle & Yuzu Ponzu for extra flavour.

Repeat the process, enjoying each bite fresh from the pot.

Optional finishing touch:

Once most ingredients are eaten, add cooked udon noodles or rice to the remaining broth to soak up all the umami goodness.