wakame shabu-shabu

• u.s.
• metric

ingredients:

• 5 ounces raw wakame
• 4 in. dried sea tangle
• 5 cups water
• You can also add your favorite ingredients (e.g., napa cabbage (Chinese cabbage), long green onion or leek, thinly sliced pork, mushroom, tofu, cooked thick white noodles (udon)).

ponzu soy sauce:

• 2 1/2 tablespoons soy sauce
• 2 tablespoons rice vinegar or freshly squeezed or bottled lemon juice (or yuzu juice)
• 1 tablespoon sugar

step 1:

Wash the raw wakame. Cut it into bite-sized pieces.

step 2:

To make the ponzu soy sauce, mix the soy sauce, rice vinegar (lemon or yuzu juice) and sugar. Pour into separate serving dishes.

step 3:

To make the soup stock, place the dried sea tangle in a pan. Add the water and boil. Add the raw wakame.

step 4:

After the wakame changes color, remove from the pot and dip into the ponzu soy sauce.