japanese hot pot

You&#039;re just a few tasty ingredients away from this simmering Japanese hot pot. Think thinly sliced pork, udon, tofu, vegetables and delicious homemade dipping sauces. Ready to get cooking? Let&#039;s learn how to make this 10 minute Shabu Shabu recipe at home.

Quick Shabu Shabu Recipe

water

dashi powder

200 g pork (thinly sliced for hot pot)

250 g udon noodles (frozen)

mushrooms

shiitake mushrooms (stalks removed)

¼ cabbage (chopped)

carrot (diagonally sliced)

spring onion / green onion

tbsp ponzu

tbsp goma dare ((Sesame Sauce))

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.

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.

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.

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!).

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.

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

Preparing the broth and ingredients:

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

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.

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!

When taking ingredients out, use your chopsticks, or if easier, a slotted spoon. Now it&#039;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.

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.

Most importantly, have fun!

How to eat shabu shabu:

https://www.youtube.com/watch?v=xSmUi7nc3rc

You're just a few tasty ingredients away from this simmering Japanese hot pot. Think thinly sliced pork, udon, tofu, vegetables and delicious homemade dipping sauces. Ready to get cooking? Let's learn how to make this 10 minute Shabu Shabu recipe at home.

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How to Make Quick Shabu Shabu - Japanese Hotpot Recipe

Homemade Shabu Shabu is one of our favorite Japanese dishes! And now, even easier in the Instant Pot! Instant Pot Shabu Shabu is incredibly healthy, low fat, easy, fun, and fresh.

Instant Pot Shabu Shabu

Ponzu Sauce (1 cup per person)

Goma Sauce (1/2 cup per person)

Large Napa Cabbage, washed and cut into 2 inch pieces

oz Silken Tofu,

Green Onions, cut into 2 inch pieces

Shirataki (Harusame) Noodles

200 gram package of Enoki Mushrooms

Beech Mushrooms (brown)

Seafood Mushrooms

Cups Dried Shitake Mushrooms, reyhdrated and rinsed

max line

4 inch piece of Kombu (dried kelp)

Fill up your Instant Pot liner with water...

Fill up your Instant Pot liner with water to the max line and set the Instant Pot to high saute. The pot should be at the table or wherever you will be eating. This is a collaborative, interaction dining experience!

Clean/wash and prepare your ingredients. Mushrooms need to...

Clean/wash and prepare your ingredients. Mushrooms need to have the bottoms removed that have dirt on them, dry noodles should be placed in a cup or plate, carrots should be thinly sliced or shaved, cabbage should be cut into 2-3 inch pieces, and everything arranged on a platter.

10 minutes before serving, remove meat from the...

10 minutes before serving, remove meat from the freezer and assemble on a separate tray or platter. The meat should be semi-frozen for easiest preparation, otherwise the meat will all stick together.

Once the water starts simmering, add a piece...

Once the water starts simmering, add a piece of kombu to flavor. If you do not have kombu, just add a splash of soy sauce, dashi seasoning, and/or green onions to flavor the broth. You can also purchase Chinese-style broth seasonings which are usually spicy and much more potent.

Each place setting should have two or three...

Each place setting should have two or three small bowls (about the size of ramekins). One that is empty for dripping/ gathering food, and two more (one with 1/2 cup ponzu and the other with 1/2 cup goma). Each person should also have chopsticks or small tongs.

Once the water starts boiling you're ready to...

Once the water starts boiling you're ready to gather and eat! Add in some of the larger pieces of vegetable that will take the longest to cook (cabbage, noodles, large mushrooms). Don't overcrowd the pot, though! We have done this with two Instant Pots on the table at once!

Using chopsticks or mini tongs, grab a piece...

Using chopsticks or mini tongs, grab a piece of meat and swish it in the boiling water. It will only take a moment to cook!

Take out the meat, along with some of...

Take out the meat, along with some of the veggies when they are cooked through.

Place the freshly cooked food in an empty...

Place the freshly cooked food in an empty bowl to "drip" (I actually scoop everything out and put it in a communal serving dish that has a flat net/strainer type rack so things drip better)

Grab the perfect bite (my favorite bite is...

Grab the perfect bite (my favorite bite is napa cabbage, pork, and noodles with some pieces of shitake mushrooms) and dip it into your separate small ponzu bowl.

Devour, then repeat!

https://www.youtube.com/watch?v=fTUXr-UmiZ8

Hey guys! I'm Lisa Childs, welcome back! In this new video, I'll be sharing with you how to make homemade Shabu Shabu in the Instant Pot! Shabu Shabu is the BEST and EASIEST healthy dinner, ever. I really hope you try it! In this video, I'll share with you what ingredients you need for homemade shabu shabu, and where to find them in the store, along with a lot of tips and hacks.

PRINTABLE RECIPE and MORE TIPS: https://triedtestedandtrue.com/instant-pot-shabu-shabu-recipe/

✅New to Instant Pot Cooking and Like this video? Watch the rest of my Instant Pot 101 series here and learn HOW TO USE YOUR INSTANT POT: https://www.youtube.com/watch?v=dRW1bPZViVI&list=PLWxSG0wzS8mtx7bFhxSRi4AMqFicOXTCk

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How to Make Shabu Shabu in the INSTANT POT!

Ginger Hot Pot with Pork is not just a flavoursome dish but also has health benefits. Unlike other hot pot dishes, it uses only three ingredients and there is quite a lot of ginger included in this  Hot Pot. But it warms your body up from the inside.Don&#39;t forget to see the section &#39;MEAL IDEAS&#39; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Ginger Hot Pot with Pork

pork

garlic chives (cut into 8cm / 3” long pieces.)

ginger (peeled and very finely julienned (note 2))

milliliters / 10 fl oz dashi stock

tbsp shiro dashi ((note 3))

tsp light soy sauce ((note 4))

salt

Put the julienned ginger in a medium-size bowl filled with water (this reduces the sharp spiciness of the ginger). Leave it for 15 minutes, then drain.

If your pork belly slices are very long, cut them into about 10cm / 4” long pieces.

Put all the Broth ingredients into a single-serving clay pot or a small shallow pot and bring it to a boil.

Add the pork to the pot/pan. Reduce the heat to medium when it starts boiling and cook until the surface of the pork just changes colour to light brown. Remove scum as it surfaces.

Spread garlic chives over the pork, then scatter the ginger to cover the surface.

Cook for a couple of minutes until the garlic chives are cooked through and are wilted. You may want to push the vegetables down using chopsticks or a spatula so that they submerge in the broth.

Turn the heat off and serve with a small serving bowl.

Chanko Nabe is a hot pot dish consumed by sumo wrestlers. The chicken based broth and lots of different ingredients are so delicious.Just like any other hot pot dishes, the list of ingredients is long but you don&#039;t have to have all ingredients.Time to make Tsukune is not included. I separated the time to make Chicken Broth since it can be made ahead of time. Cook Time is only to make Chanko Nabe Broth as you only need to prepare the hot pot dish and let the diners cook.Don&#039;t forget to see the section &#039;MEAL IDEAS&#039; below the recipe card! It gives you a list of dishes that I have already posted, and this recipe, so you can make up a complete meal. I hope it is of help to you.

Chanko Nabe (Sumo Wrestler Hot Pot)

chicken carcass (cut to half (about 600 grams))

konbu ((5cm x 10cm / 2” x 4”))

mirin

½ tbsp soy sauce

tsp sesame oil

garlic (grated)

tsp ginger (grated)

Tsukune (balls (note 2))

pork belly (thinly sliced)

chicken thigh fillet (cut to bite size pieces)

cluster bok choy

Chinese cabbage leaves

carrot

stem shallot/scallions

shiitake mushrooms

kamaboko ((5mm / 3⁄16" thick))

Soak the konbu in a bowl of water (you will use this water later).

Bring water (not in ingredients) in a large pot to a boil, add the chicken carcass.

When it starts boiling again and the surface of the chicken carcass becomes white, drain and rinse the chicken carcass well, removing guts and other brown bits.

Add the chicken carcass and the konbu to the pot. Add 1000ml / 2.1pt water including the water from the konbu to the pot and bring it to a boil.

Remove scum and reduce the heat to simmer. Cook for minimum 30 minutes, preferably 1 hour. Remove scum occasionally until no more brownish scum comes to the top.

Put through a sieve. If the amount of broth is less than 750ml / 1.6pt, add water.

Chicken Broth (make ahead)

Add all the Chanko Nabe Broth ingredients in a pot and bring it to a boil.

Turn the heat off and leave until required.

Chanko Nabe Broth

Bok choy: Remove outer leaves. Cut the central cluster of small leaves vertically to half or quarters depending on the thickness of the cluster. Wash well, particularly at the bottom of the stems where dirt collects. If the outer leaves are large, diagonally cut in half.

Chinese cabbage: If the leaf and the stem is very wide, halve vertically, then slice leaves diagonally. To diagonally slice, place the stem-end to the left (for a right hander) on the cutting board. Place a knife diagonally tilted to the right and slice the leaf diagonally to 5cm / 2” long pieces, by placing a knife.

Carrot: Cut a carrot to 5cm / 2” long, then slice vertically to 2-3mm / 1⁄16- ⅛” thick. If the rectangle is very wide, halve it vertically. Alternatively, slice the carrot diagonally.

Shallot/Scallions: Diagonally cut to 5cm / 2” long.

Shiitake mushrooms:  Remove the stems. To decorate shiitake head (optional), make a shallow V-shape cut in the middle of the head, then another V-shape cut perpendicular to the first cut, making a cross (see the photo in the post).

Enoki mushrooms: Trim the end of the stems that are woody. If mushrooms are stuck together at the bottom, divide it into smaller bunches.

Preparing Ingredients

Place all the ingredients in a pot (note 3), clustering each ingredient together.

Add the broth to the pot and heat the pot on a portable stove (note 4).

Serve with small serving bowls.

Serving

Use this delicious sweetened soy sauce in the traditional way to stew meat and a variety of vegetables tableside. Or use it as a braising liquid, a dipping sauce or noodle seasoning.

Sukiyaki Sauce Recipe

sake

soy sauce

sugar

Place all of the ingredients in a small saucepan and bring to a boil over medium heat.

Stir until the sugar dissolves. Remove from the heat and set it aside until needed. Or refrigerate the sukiyaki sauce in an airtight container for up to one month.

Top 5 japanese hot pot recipes from across the web

The most viewed japanese hot pot recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Quick Shabu Shabu Recipe

Instant Pot Shabu Shabu

Ginger Hot Pot with Pork

Chanko Nabe (Sumo Wrestler Hot Pot)

Sukiyaki Sauce Recipe

Top 5 japanese hot pot recipes from across the web

The most viewed japanese hot pot recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick Shabu Shabu Recipe

Instant Pot Shabu Shabu

Ginger Hot Pot with Pork

Chanko Nabe (Sumo Wrestler Hot Pot)

Sukiyaki Sauce Recipe

The most viewed japanese hot pot recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine