Shabu-Shabu Recipe
Japanese · Main course · 35 min total
Shabu-Shabu is a Japanese hot pot dish where thinly sliced meat and vegetables are swished in a flavorful broth and dipped in savory sauces. This recipe brings the interactive dining experience to your home kitchen.
20
min prep
min prep
15
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 pound beef ribeye or sirloin, thinly sliced
- 8 cups dashi stock (or water with 2 tsp dashi powder)
- 1/2 napa cabbage, cut into 2-inch pieces
- 2 carrots, thinly sliced
- 1 block firm tofu, cut into bite-sized cubes
- 4 shiitake mushrooms, stems removed
- 4 green onions, cut into 2-inch lengths
- 1/2 cup ponzu sauce
- 1/2 cup sesame sauce (goma dare)
- 1 cup cooked rice (optional, for serving)
Instructions
- Prepare the dashi stock in a large pot and bring to a simmer over medium heat.
- Arrange the sliced meat, vegetables, and tofu on a large platter.
- Place the pot of simmering broth in the center of the table on a portable burner.
- Each person uses chopsticks to pick up a piece of meat or vegetable and swish it in the broth until cooked (about 10-15 seconds for meat, 1-2 minutes for vegetables).
- Dip the cooked food in ponzu or sesame sauce before eating.
- After finishing the meat and vegetables, add the remaining broth to bowls with cooked rice to make a soup, if desired.
Tips
- For best results, freeze the beef for 30 minutes before slicing to get paper-thin slices.
- Add more vegetables like enoki mushrooms or bok choy as desired.
- Leftover broth can be stored in the refrigerator for up to 2 days and used as a base for miso soup.
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