shabu shabu recipe

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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