shabu shabu

Shabu Shabu is a popular Japanese-style hot pot where the meat and assorted vegetables are cooked in a flavorful broth called kombu dashi. Everyone at the table takes part in the cooking and enjoys the ingredients with different dipping sauces. It's intimate yet casual, and a whole lot of fun!&nbsp;

Shabu Shabu

kombu (dried kelp) ((10 g, 3" x 3"

udon noodles ((9 oz/250 g) (I like Sanuki Udon))

cabbage ((12 oz/340 g))

shungiku (Tong Ho/Garland Chrysanthemum) ((4 oz/113 g))

Negi (long green onion) ((4 oz/113 g)(Use 2 green onions))

enoki mushrooms ((7 oz/200 g))

shimeji mushrooms ((3.5 oz/100 g))

shiitake mushrooms ((2.3 oz/65 g))

carrot ((2.3 oz/65 g))

medium-firm tofu ((14 oz/396 g))

lb thinly sliced beef (chuck

daikon radish ((5 oz/143 g))

green onions/scallions ((0.9 oz/25 g))

Shichimi Togarashi (Japanese seven spice)

Sesame Sauce ((See Notes for homemade recipe))

Ponzu ((See Notes for homemade recipe))

Gather all the ingredients.

If you are going to make homemade sauces, follow the recipes for&nbsp;Sesame Sauce and Ponzu Sauce.&nbsp;You can make the sauces ahead of time.

To Make Homemade Ponzu and Sesame Sauce

Fill a donabe (Dutch oven or any large pot) two-thirds full with water. Add kombu and soak in water for at least 30 minutes. The right image shows the result after 30 minutes.

To Prepare Broth

Prepare udon noodles according to the instructions. Put frozen udon in a boiling water and reheat for 1 minute. Transfer to iced water to stop cooking with remaining, and drain well. Serve on a plate and set aside.

Cut napa cabbages into 2-inch (5 cm) pieces, and then cut each piece into half or thirds.

Cut the shungiku into 2-inch (5 cm) pieces.

We only use the white part of negi (green onion/leeks). Cut it diagonally into ½ inch (1.3 cm) thick pieces.

Rinse enoki and shimeji mushrooms. Discard the bottom of both mushrooms and separate into smaller chunks.

Cut the stem of shiitake mushrooms. If you like, you can do a decorative cutting.&nbsp;See Cutting Technique.

Cut the carrot into ¼ inch rounds. If you like, you can use a vegetable cutter to create a flower shape.

Cut the tofu into 1 inch (2.5 cm) thick square pieces.&nbsp;

Arrange all the ingredients on a serving platter.&nbsp;

Peel daikon and grate using a grater. Squeeze grated daikon gently and put in a small bowl.&nbsp;&nbsp;

Cut the green onions into thin rounds and put it in a bowl.

Prepare shichimi togarashi in a bowl (optional).  Lay the thinly sliced beef on a plate.

To Prepare Ingredients

Set a portable gas burner and put the donabe on the stove. Place platters with ingredients on the table. Give each person a ponzu sauce and sesame sauce. I also like to prepare an additional bowl for each person so they can use it to cool the food.&nbsp;

Bring the broth to a simmer over medium heat. Take out the kombu right before water starts to boil (otherwise, the water gets slimy).

Add the tofu, the tough part of napa cabbage and shungiku, negi, carrots, and some mushrooms. You don’t have to put all the ingredients and cook in batches. Cover to cook for 10 minutes.

To Cook Shabu Shabu

While you’re waiting for the food to cook, prepare your dipping sauces.  Add grated daikon, shichimi togarashi, and green onion in ponzu, and green onion in sesame sauce.&nbsp;

When you want to eat meat, pick up a slice of thinly sliced beef with a set of communal chopsticks and stir the meat in the boiling broth to cook for 10 seconds, or until the meat is no longer pink. Do not overcook the meat.

Take out the cooked beef and vegetables from the pot when they are done, and dip the food in ponzu or sesame sauce.

Add remaining ingredients in the boiling broth as needed and simmer for a few minutes.&nbsp;Skim off the scum and fat from the broth as you repeat cooking. Prepare a fine mesh skimmer and a 2-cup measuring cup or bowl filled with water at the table so you can easily skim as you cook. Water in the measuring cup will help you get rid of scum from the skimmer.

When all the ingredients are cooked, skim the broth for udon noodles. Typically, hot pot meal ends with cooking udon noodles or porridge.&nbsp;

Add udon noodles in the pot and reheat for 1-2 minutes. Lightly season the udon soup with salt and white pepper, if you like (optional).

Dilute the ponzu sauce with the broth and serve udon noodles.&nbsp;&nbsp;

To Eat Shabu Shabu

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.

FULL RECIPE - https://bit.ly/2BDSkQk

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How to Make Quick Shabu Shabu - Japanese Hotpot Recipe

Featuring a delicious blend of Japanese ingredients amped up with zingy citrus and soy, this Japanese Ponzu Sauce recipe will set your favourite foods alight with umami flavour. It&#039;s super simple to make - two minutes and you&#039;re ready to get dipping or drizzling.

Japanese Ponzu Sauce

soy sauce

lemon juice

lime juice

dashi powder (dissolved in 2 tbsp water)

¼ tsp mirin

tsp rice wine vinegar

Pour all ingredients (soy sauce, lemon juice, lime juice, dashi powder, mirin and rice wine vinegar) into a small bowl.

Whisk together and taste test. Add a little more of any ingredient til you&#039;re happy with the flavour.

Garnish with spring onion. (Omit if storing for later use in the fridge.) Serve beside your favourite dipping foods such as gyoza or udon, as a sauce for steak or seafood, or as a zesty salad dressing.

https://www.youtube.com/watch?v=378FHiMIFgY

Featuring a delicious blend of Japanese ingredients amped up with zingy citrus and soy, this Japanese Ponzu Sauce recipe will set your favourite foods alight with umami flavour. It’s super simple to make – two minutes and you’re ready to get dipping or drizzling.

Japanese ponzu is like an epic party of sweet + tart + bitter + salty flavours. All of this comes about from ponzu’s unique blend of soy sauce, dashi (seaweed) stock, sweet rice wine (mirin), rice vinegar and a splash of citrus juice.

With all of this going on you’d think Ponzu would be all kinds of crazy! But we’re here to say that everything works together in perfect Japanese harmony.

Ponzu isn’t just a delicious Japanese dipping sauce with Shabu Shabu or Gyoza, it’s  also the perfect salad dressing, steak sauce or meat glaze. Find out more below!

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Quick Japanese Ponzu Sauce [6 Ingredients / 2 Mins!]

Pork Shabu Shabu

Inch Kombu (dried sea kelp)

Tbsp Sake

Bunch Mizuna (Japanese mustard green)

Pkg Shimeji (mushroom)

Pkg Tofu

Lb pork (Very thinly sliced)

Inch Daikon (radish)

Ponzu sauce

Shichimi (red hot pepper)

Grate Daikon radish.  Set aside.

In a large pot, put dried Kombu in water, and let it sit for 15 minutes.

Cut Mizuna into 2&quot; long pieces. Cut off the end of Shimeji and pull apart into small bunches.  Cut Tofu into 8 pieces.

Heat the pot at medium high heat until the water boils, then take the Kombu out. Turn down the heat to medium low. Add Sake.

Add vegetables and Tofu in the broth. Dip the meat in the simmering broth until the meat is cooked through. Cook meat and vegetables as you eat.

https://www.youtube.com/watch?v=OemtRicMM88

We will show you how to make Pork Shabu Shabu (豚しゃぶしゃぶ), a Japanese hot pot dish with thinly sliced pork and vegetables.
Ingredients and Recipe: https://www.japanesecooking101.com/pork-shabu-shabu-recipe/

Pork Shabu Shabu Recipe - Japanese Cooking 101

kombu seaweed (about 4”x3”)

head medium napa cabbage (about 1 lb)

medium-firm tofu, 14 oz

shiitake mushrooms

enoki mushroom (7 oz)

shimeji mushrooms (3.5 oz)

scallions

watercress

block frozen boiled udon noodles (about 16 ounces)

block pink kamaboko fish cake

beef

daikon radish

shichimi 7-spice chile powder

sesame seeds

Tablespoon sugar

mirin

garlic

Tablespoons rice vinegar

Tablespoon roasted sesame oil

Tablespoon neutral oil

salt

Pour the sesame seeds into a dry skillet and heat over medium heat. Stir frequently to evenly toast the sesame seeds for about 3-4 mins. (It is important not to let the seeds burn). 

The sesame seeds should have a golden color and a nutty fragrance.

Put the seeds into a blender or food processor. 

Add the remaining ingredients and blend/process until the sauce is smooth and thick. The sauce should be thick, like a pureed soup, but not like peanut butter. Add a couple tablespoons of water if needed to thin.

Serve immediately or refrigerate until ready to use. The sauce will keep for 3-4 days.

Make the sesame sauce:

Peel the daikon and then grate it using a Japanese style grater or the medium size on a box grater. Drain off some of the juice and set aside in a small bowl.

Slice the scallions thinly into small rounds.

Put the scallions into a colander and rinse them to eliminate some of the strong flavor. Set aside to drain and then put the scallions in a small bowl.

Refrigerate the garnishes until you’re ready to bring everything to the table.&nbsp;

Prepare the garnishes:

Put the beef in the freezer. You will need to freeze the meat for 1-2 hours until the meat is very firm but not frozen solid. 

Using a very sharp knife, slice paper thin cuts across the grain making the slices as uniform as possible. 

Make small neat stacks on a plate. (I like to fold the beef in half so each slice is easier to pick up).

You can put the meat back into the freezer in a storage container if prepping the meat ahead of time or put it into the refrigerator if you are making the hot pot that day.

Beef:  (If you didn't buy pre-shaved and need to slice it yourself)

Defrost the udon noodles, either by putting them in the fridge overnight, letting them sit under running water, or microwaving them under low power for a couple minutes. Transfer to a bowl and set aside.

Cut out the core of the napa cabbage using your knife to make an inverted “v” at the bottom of the cabbage. Cut the napa cabbage in half lengthwise and then into 2 inch pieces crosswise. Put the cabbage onto a large shallow bowl/platter.

Rinse the watercress and trim off 1/4 inch off of the bottom. Cut the greens into 2 inch pieces and add them to the platter.

Open the package of tofu and drain the water. Cut the tofu in thirds lengthwise and then crosswise to yield 18 small blocks. Arrange the tofu on the platter.

Slice the stems off of the shiitakes and add them to the platter. (If you would like to be decorative, you can cut out tiny slivers to make a snowflake pattern).

Cut off the growing medium from the enoki mushrooms and the hard stems from the wild mushrooms. Break or cut the other mushrooms into manageable pieces and arrange them onto the platter. 

Wash the scallions and cut them into 2 inch pieces. Tuck them onto the plate. 

Arrange the sliced beef on a separate platter and bring to the table when ready to start.

Fill a pot, around 4 quarts large ⅔ of the way with water and add the kombu. Let the kombu sit in the water while you set up the table.

Bring all of the ingredient platters to the table. Bring chopsticks, tongs, and some ladles to help fish out the tofu and other soft slippery items from the cooking pot.  

Bring the sauces and garnishes to the table. Give each person 2 small bowls for the sauces and a small plate. Have everyone garnish their sauces as you wait for the water to simmer. 

Set the pot over a portable burner and bring the water to a simmer over high heat. As soon as it starts to simmer, take out the kombu.

Then add some tofu, napa cabbage, and mushrooms to the pot. Cover the pot with the lid and let it simmer for 4-5 minutes.Then take the lid off and lower the heat to maintain a gentle simmer. You may have to adjust the temperature several times, raising the temperature when you add raw ingredients and lowering it when they are finished cooking, or as people slow their eating pace.

Swish the beef slices in the water to cook to your liking. It takes less than a minute. Japanese people call the hot pot shabu shabu because of the sound the beef makes as it’s being dipped into the simmering water. 

Take an assortment of meat and vegetables and dip them into the sauce and enjoy.

Skim off the scum and foam from the surface as you cook, keeping the broth clear. Keep a fine mesh skimmer in a small bowl filled with water at the table so you can easily skim as you cook. 

Add more vegetables and meat as you take from the pot, keeping the newly added items in a separate corner of the pot. Keep the water at a simmer, adjusting the heat as needed. Add more water as needed. 

It’s traditional to cook the noodles at the end once the veggies have been finished but my family has many impatient children who cannot wait! We usually add them to the pot along with the rest of the ingredients.

Prepare other ingredients:

Shabu-shabu is a representative Japanese hotpot that is as equally well-known to foreigners as Sukiyaki. Cook paper-thin raw beef slices and vegetables in konbu (kelp) dashi broth and eat them with flavoursome dipping sauces.30 minutes of Prep Time includes time to soak the konbu in water. Cook Time does not include time cooking and eating at the dining table.

Shabu-shabu Hotpot

(0.6-0.7lb) beef shabu-shabu slices (note 1)

(0.7lb) Chinese cabbage ((about 4 large leaves))

shallots ((scallions))

shiitake mushrooms ((medium size), stems removed (note 2))

(3.5 ounces) chrysanthemum leaves

pack of shrataki ((konnyaku yum noodles, note 3))

20cm (8") long 10cm (4") wide konbu ((dried kelp))

2½ tbsp roasted white sesame seeds

tbsp white miso ((note 4))

tbsp konbu dashi ((from Broth above))

sugar

¼ tbsp vinegar

tbsp ponzu ((note 5))

bowls

A ladle and a small bowl with water

Cut the konbu into 2-3 short pieces and place in a pot with 1L (2.1pt) water. Soak for 30 minutes.

Bring the water with konbu to a boil over high heat. As soon as small bubbles start rising, remove the konbu (note 7). The broth is ready for Shabu-shabu.

Cut Chinese cabbage leaves crosswise into 4cm (1½“) long pieces. If the leaves are very wide, cut the leaves vertically in half first.

Cut shallots diagonally into 10cm long pieces. Cut shiitake mushrooms in half diagonally (note 2). If chrysanthemum leaves are long, cut them into two.

Rinse shirataki and spread the bunch of strands on the cutting board, then cut into two or three portions so that each noodle is short (easier to pick them up).

Plate the vegetables and beef slices on a large serving plate, clustering each ingredient together (see the photo in the post).

Preparation

Finely grate roasted sesame seeds in a mortar &amp; pestle until they become slightly wet (oil from sesame seeds).

Add the remaining Sesame Sauce ingredients to the mortar. Mix the sauce mixture well so that there are no lumps of miso paste. Leave it until required.

Sesame Sauce

In the centre of the dining table, place the broth in a pot on a portable cooktop with a ladle and a bowl of water next to it.

Place the plate of meat and vegetables near the cooktop and two medium-sized bowls per diner with Sesame Sauce and Ponzu in each bowl.

Bring the broth to a boil.

Serving (note 6)

Pick a slice of beef with chopsticks and shake a few times in the boiling water (about 10 seconds or so) to cook the meat. Then, dip the meat in the sauce of your choice and eat.

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Top 6 shabu shabu recipes from across the web

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Shabu Shabu

Quick Shabu Shabu Recipe

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Shabu Shabu

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The most viewed shabu shabu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine