Recently, a few of my coworkers and I have started a bit of a routine at work: Shabu Shabu once a week. Couple that with receiving an induction cooktop last Christmas and I knew it was about time to have my first shabu shabu meal at home.
I did extensive research aka Google and the most helpful guide came from a blog post by bibimblog. Below is my own hotpot experience. Everything was purchased at 99 Ranch and the $50 went to hotpot the first day and then a spicy miso ramen the day after.
First things first, our ingredients:
In your pot: Soak kombu (dried kelp) for about fifteen minutes and dried shiitake. Add a spoonful of miso and (if you want it spicy) add Ning Chi Spicy Pot Sauce (to your desired spicyness level).
While your pot is boiling, cut your napa cabbage in thirds and rinse along with the spinach and mushrooms. Array on your table with the rest of the ingredients and enjoy!
After you’re full, drain all the ingredients so that only the broth remains and you can use that to make spicy miso ramen the next day!
