shabushabu

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))

water

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

2½ tbsp roasted white sesame seeds

tbsp white miso ((note 4))

soy sauce

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.

Cook all the meat first so that you will have a better broth to cook the vegetables in.

Add a small amount of vegetables of your choice to the broth and cook until tender. Dip the meat in one of the sauces to eat.

After cooking beef slices, scum will surface. Use the ladle to remove the scum (try not to take too much broth with it) and wash it off in the bowl of water. Repeat this throughout the cooking as you see scum surfacing.

Eating (note 8, also refer to my post)

Dear Yumiko, 
I just wanted to say how much I appreciate your website. It gives fantastic detail on the techniques of how to cook each dish as well as giving great info on all the different ingredients, it's my real 'go to' for anything Japanese. I spent a couple of years teaching English in Japan, and developed an absolute love for the cuisine, but it's not easy to reproduce here, so your website is a mine of information and a great source of inspiration. I particularly loved Shabu-Shabu, and used to go to a famous restaurant in Osaka regularly, where they just served Shabu-Shabu. It had a huge copper vat in the front window, with an enormous paddle that went 24/7, and in it they brewed their own secret recipe sesame sauce. I've never had anything as tasty as that sauce again, it was amazing and I will never forget it!  Anyway, just wanted to say thanks for all the time you put in and the incredible amount of detail you include, you are a kind soul. Best regards, Annie

This Korean version of Japanese shabu-shabu is fun to make and fun to eat. It&#039;s the perfect warm, cozy dish for cooking, eating, talking, and drinking together with friends and family.

Korean-style shabu-shabu hot pot (샤브샤브)

honey (or more to your taste)

ground toasted sesame seeds

peanut butter

garlic

fish sauce (or 1 teaspoon salt)

lemon juice

table spoon honey (or more to your taste)

doenjang (Korean fermented soy bean paste)

apple vinegar

Prepare stock

Combine 8 cups of stock and 1 teaspoon salt in a shabu-shabu pot (or a large pan, or a deep skillet). Mix well and set aside. Put the other 4 cups of stock into a different bowl. Set aside.

Make the peanut butter-based sauce

Combine the peanut butter, garlic, fish sauce, squeezed lemon juice and honey in a small bowl. Mix well with a spoon and set aside.

Make the doenjang-based sauce

Combine doenjang, garlic, vinegar, honey, and ground sesame seeds in a small bowl. Mix well with a spoon and set aside.

Set up the shabu-shabu table

Put your gas burner (or electric burner) in the middle of your table. Place the pot with 8 cups of stock on the burner. Put the beef, seafood (if used), vegetables, mushrooms, noodles, and the sauces on the table. For each table setting add a small plate, 2 small bowls for sauces, 1 empty bowl (for noodle soup later), a personal straining ladle, and some chopsticks. Put one set of tongs and a ladle for handling the shabu-shabu on the table.

Cook, eat, and enjoy!

Everyone sits down at the table, around the burner. Pour some drinks, if you want! Turn on the heat under the pot. When the stock starts boiling, add some of the vegetables and cook for about 1 minute. Pick up some beef, and some seafood (if used) with the tongs and add them to the boiling stock. Cook for just a few seconds. To eat, fish out beef or seafood first. Put in on your small plate, and then use chopsticks to dip it into one of the sauces and eat. Vegetables and mushrooms may take a little longer to cook, so you can eat those a little later. If you want to cook slower, you can lower the heat on the burner. When the stock gets too low, replenish it with some of the extra 4 cups stock you have kept in a separate bowl.

The finale

When you and your guests are almost finished eating, increase the heat under the pot to medium high and add the noodles (or soaked rice) and cook for a few minutes. Stir with a ladle until the noodles (or rice) looks a little translucent and is cooked nicely. Drizzle in the beaten egg - without stirring - until it sets. Gently stir the noodle soup with a ladle. Transfer some to individual bowls and enjoy!

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