Andrew’s leaving for Japan on Monday so we thought we’d make some shabu shabu. I decided to use our propane camping stove, which contributed to the campjo aesthetic.
I couldn’t find any kombu for the broth but we did have a giant plate of vegetables (eggplant, chrysanthemum, onion, tofu, button mushrooms, enoki mushrooms, shallots, etc.) We also used two pots — one for vegan broth and the other one for the pork broth. The ponzu sauce was too acidic for my Mom’s palate, but me and Andrew thought it was pretty good. It was like half lime juice, half soy sauce, and then some grated daikon and green onion mixed in. I caved in and bought the goma sauce because the white sesame paste was twice as much as the bottle of prepared sauce.
For dessert we had longans and baby persimmons. We all decided the longans we had reminded us of poached salmon.