Farmhouse Recipe Shabu-Shabu with Shredded Vegetables

• 600 grams Very thinly sliced pork (for shabu-shabu)
• 1 bag Bean sprouts
• 200 grams Daikon radish
• 100 grams Carrot
• 100 grams Mizuna greens
• 1 bunch Mitsuba
• 2 stalks Spring onion
• 100 grams Enoki mushrooms
• 1500 ml Water
• 100 ml Sake
• 10 cm Kombu

1. Vegetables preparation Peel the daikon radish and julienne.
2. Julienne cut the carrot.
3. Cut the roots off from the mizuna greens and mitsuba, and chop into 5 cm lengths.
4. Remove stems from the enoki mushrooms, and separate them.
5. Cut the white part of the Spring onion diagonally into thin slices.
6. Dashi stock preparation Add A into a pot, and bring to a boil.
7. Then take out the konbu seaweed.
8. Sauce preparation Use ponzu or sesame sauce as a sauce.
9. This is a recipe for a sesame sauce..
10. First, add the Onions into boiling dashi stock, and wave the pork slices inside the pot.
11. Then wrap the onions with the pork And enjoy with ponzu.
12. Add the remaining vegetables and mushrooms, and dip in the sesame sauce or ponzu with the meat together.
13. I recommend the sesame sauce for bean sprouts.
14. Add a little bit of Weipa (Chinese chicken soup base) into the dashi soup which contains plenty of vegetable extracts, and put the Chinese noodles in to finish up the meal.
15. Enjoy the vegetable ramen.

sprouts, radish, carrot, mizuna, stalks spring onion, enoki mushrooms, water, sake

Taken from cookpad.com/us/recipes/145881-farmhouse-recipe-shabu-shabu-with-shredded-vegetables (may not work)