Set out a scale and the equipment for Shabu-shabu. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh beef sirloin, napa cabbage, firm tofu, shiitake mushroom, dried kombu, low-sodium chicken broth, sesame seeds, soy sauce, scallion, carrot, rice vinegar, kosher salt, toasted sesame oil. Shabu-shabu is cooked in Osaka as its own plate, not as a copy of a restaurant menu. Heat a clear kombu broth and swish paper-thin beef through it for a few seconds, then dip it in sesame. The beef is sliced thin and cooked in the pot, not served raw. Amounts are for 4 from foods this library can count.
