Quick Shabu Shabu Recipe

Step 1

Fill a medium saucepan, nabe pot or electric frypan with 4L of water and dashi powder (2 tsp) and to the boil on high heat.

Step 2

While the water is coming to a boil, prepare the vegetables for cooking. First, chop up the cabbage into around 3cm x 3cm (1.5 inch) squares, then the tofu into 2cm x 2cm (1 inch) squares. Slice the carrot diagonally and the spring onion into 6cm (2.5 inch) lengths. For the enoki mushrooms, remove the roots and separate into small bunches for eating. Remove the stalks from the shiitake mushrooms. Place everything on one plate and move next to the shabu shabu pot ready for cooking.

Step 3

Next, place your pork on another plate and pop that next to the vegetables. Finally with the udon, if you purchased frozen, you can place in a bowl and pour boiling water over them to loosen and thaw out. Then drain and pop in a bowl, placing it alongside the meat and vegetables.

Step 4

Next, we get the dipping sauces ready! You’ll need two small sauce bowls for each person at the table. Fill one with ponzu (2 tbsp) and the other with sesame sauce (2 tbsp). Place them in front of each person with a set of chopsticks (or a fork if you prefer!).

Step 5

If you’re having rice with your shabu shabu, prepare a small bowl for each person and set this in front of the dipping sauces.

Step 6

Now you’re ready to get your shabu shabu party started!

Step 7

Once your dashi broth is boiling, reduce to a simmer and begin the shabu shabu!

Step 8

Place some carrot and cabbage in first, as these will take the longest to cook (around 3 minutes). Next pop in some udon, mushrooms or tofu (these only need a minute). You don’t have to pop the whole lot in, just enough for everyone to eat some before adding more. This avoids overcooking or overcrowding your shabu shabu.

Step 9

Now it’s time for the meat! As shabu shabu meat is so thin, it only needs around 30 seconds to cook. Place only a few slices in at a time so they don’t overcook. Watch as it turns from pink to a light brown – then it’s ready to eat!

Step 10

When taking ingredients out, use your chopsticks, or if easier, a slotted spoon. Now it's time to dip! Traditionally, meat is dipped in the sesame sauce and vegetables in the ponzu. However, nowadays anything goes! You do you and find out what sauces you prefer to pair with each ingredient.

Step 11

Once dipped you can either it straight away, or grab some rice with it. By the end, your rice bowl should be filled with all your flavours from the soup and ingredients, so enjoy it all together.

Step 12

Most importantly, have fun!