Shabu-shabu is a popular winter hot pot, but rarely attractive in summer. This is a cold shabu-shabu recipe. I used chicken breast here, but you can substitute it to thinly sliced beef or pork (they are available at Asian grocery stores).
You can dip chicken and vegetables in ponzu sauce or sesame sauce, just like you would eat hot shabu-shabu. Alternatively, pour the sauce over chicken and vegetables as you would eat salad. Sour flavor of ponzu and toasty aroma of sesame sauce increase appetite.
Serve with rice, or on top of cold noodles or soba.
Ingredients (for 4 servings)
- 2 chicken breasts
- 1 thumb size ginger skin attached sliced
- 2 scallions chopped in 1″ length
- 4 cups chicken broth (I used Better Than Bouillon, which Costco sells in good price)
- Lots of fresh vegetables and boiled vegetables (tomatoes, julienned cucumbers, lettuce, boiled spinach, boiled turnip leaves, etc.)
- Ponzu or sesame ponzu for seasoning (see recipe)