Shabu Shabu
Japanese Hot Pot
A delightful and interactive Japanese hot pot experience where thinly sliced beef and vegetables are briefly swished in a simmering broth at the table, then dipped in flavorful sauces. The name 'shabu shabu' imitates the swishing sound of the ingredients in the pot.
🧂 Ingredients
- 500 g Thinly sliced beef (e.g., ribeye, sirloin)(Ensure the beef is sliced paper-thin for quick cooking. Can be purchased pre-sliced at Asian markets or frozen and thinly sliced at home.)
- 300 g Firm or silken tofu(Cut into bite-sized cubes.)
- 1/4 head Napa cabbage(Cut into large, manageable pieces (about 2-3 inches wide).)
- 1 piece (approx. 10-15 cm) Kombu (dried kelp)(Wipe gently with a damp cloth, do not wash off the white powdery substance, which adds umami.)
- 1.5 liters Water or dashi stock(For the broth. Using dashi stock (made from kombu and katsuobushi) will add more flavor.)
- for dipping Ponzu sauce(A citrus-based soy sauce. Store-bought or homemade.)
- for dipping Sesame sauce (Goma dare)(A creamy, nutty sauce. Store-bought or homemade.)
- various g Optional vegetables(Such as enoki mushrooms, shiitake mushrooms, carrots (thinly sliced), shungiku (chrysanthemum greens), green onions (cut into large pieces).)
- for ending Cooked rice or udon noodles(To be added to the broth at the end of the meal to soak up the flavors.)
👨🍳 Instructions
- 1
Prepare the Broth Base: In a large pot or Japanese donabe (clay pot), combine the water (or dashi stock) and the piece of kombu. Let it steep for at least 30 minutes (or overnight in the refrigerator for deeper flavor). Just before serving, remove the kombu (if it boils, it can become bitter). You can add a small piece of katsuobushi (bonito flakes) to the water for a richer dashi if desired, then strain.
⏱️ 30 minutes (plus steeping time) - 2
Arrange Ingredients: Artfully arrange the thinly sliced beef, tofu cubes, napa cabbage, and any optional vegetables on separate platters. Ensure the beef is easily accessible. Place the platters around the portable burner at the table.
⏱️ 10 minutes - 3
Set Up the Hot Pot: Place the pot with the prepared broth over a portable induction burner or gas stove at the center of the table. Bring the broth to a gentle simmer (around 85°C / 185°F). Do not let it boil vigorously.
⏱️ 5 minutes - 4
Cook the Beef: Each diner takes a slice of beef with their chopsticks and gently swishes it in the simmering broth for about 5-10 seconds, or until the color changes from red to light brown. Avoid overcooking.
⏱️ continuous (per slice) - 5
Dip and Enjoy: Once cooked, dip the beef into your preferred sauce (ponzu or sesame sauce) and eat immediately. Continue swishing beef slices as desired.
⏱️ continuous - 6
Cook Vegetables and Tofu: After enjoying the beef, diners can add vegetables and tofu to the broth to cook. Cook until tender and to your liking. These can also be dipped in the sauces.
⏱️ continuous - 7
Conclude the Meal: Once all ingredients are consumed, the flavorful broth can be enjoyed on its own or used to cook the optional rice or udon noodles. Cook the noodles directly in the broth until done, then serve in bowls.
⏱️ 10-15 minutes
💡 Pro Tips
- ✓The name 'shabu shabu' comes from the 'swish swish' sound the meat makes when swished in the hot broth.
- ✓Using high-quality, well-marbled beef is key for tenderness and flavor. Paper-thin slices are essential for quick cooking.
- ✓Don't overcook the beef; it should be just cooked through to maintain its tenderness.
- ✓The broth becomes richer and more flavorful as the meal progresses. Consider adding a splash of sake or mirin to the broth for extra depth.
- ✓Prepare dipping sauces in small individual bowls for each diner.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Pork Shabu Shabu: Substitute thinly sliced pork belly or shoulder for beef.
- Seafood Shabu Shabu: Use thinly sliced fish (like cod or snapper), shrimp, or scallops.
- Vegetable Shabu Shabu: Focus on a variety of fresh vegetables and mushrooms.
- Add a splash of sake or white wine to the broth for added aroma.