Japanese
Shabu-shabu
Thin slices of beef are swished briefly in kombu dashi, then dipped in ponzu or sesame sauce with tender tofu and seasonal vegetables. It is a quiet, comforting Japanese hot pot meant to be cooked and eaten at the table.
Watch it madeRina Takagi · 1:22
Ingredients
- Water1.2 liters
- Kombu1 piece, about 10 cm
- Thinly sliced shabu-shabu beef, preferably ribeye or sirloin300g
- Napa cabbage200g, cut into 5 cm pieces
- Shungiku or mizuna1 small bunch, trimmed
- Enoki mushrooms100g, base trimmed
- Fresh shiitake mushrooms4, stems trimmed
- Japanese long onion or negi1, sliced diagonally
- Firm tofu200g, cut into large cubes
- Carrot1/2, thinly sliced
- Shirataki noodles150g, rinsed and drained
- Cooked udon noodles1 portion, for finishing
- Ponzu sauce1/3 cup
- Goma dare sesame dipping sauce1/3 cup
- Daikon oroshi1/4 cup
- Thinly sliced scallions2 tablespoons
- Shichimi togarashito taste
Method
- Wipe the kombu gently with a damp cloth, place it in a donabe or wide pot with the water, and soak for at least 20 minutes.
- Arrange the beef slices on a plate and keep them chilled until serving.
- Arrange the napa cabbage, greens, mushrooms, negi, tofu, carrot, and shirataki on a separate platter.
- Set ponzu and goma dare in small individual bowls, and place daikon oroshi, scallions, and shichimi togarashi on the table as condiments.
- Bring the kombu water slowly to just below a boil over medium heat, then remove and discard the kombu before the water boils.
- Add a few pieces of cabbage, mushrooms, negi, tofu, carrot, and shirataki to the simmering broth and cook until just tender.
- Pick up one slice of beef with chopsticks and swish it through the hot broth for a few seconds until it changes color but remains tender.
- Dip the cooked beef and vegetables into ponzu or goma dare, adding condiments as you like, and eat while hot.
- Continue cooking small batches of beef and vegetables at the table, skimming foam from the broth when needed.
- At the end, add the cooked udon noodles to the flavorful broth, warm them through, and serve as the final course.
Common questions
Can I substitute the beef or make shabu-shabu with other proteins?
Yes. Very thinly sliced ribeye or sirloin is traditional, but thin lamb, pork loin, chicken, or seafood can work. Keep everything sliced very thin so it cooks in seconds and stays tender in the hot broth.
How long should I cook the vegetables and beef in shabu-shabu?
Vegetables like napa cabbage, mushrooms, and carrot need a few minutes until just tender. Beef should be swished in the broth only a few seconds, just until it changes color. Overcooking makes the meat tough.
What are the most common mistakes when making shabu-shabu?
The biggest mistakes are boiling the broth hard, cooking the beef too long, and overcrowding the pot. Also avoid leaving kombu in once the broth is hot, or it can turn bitter and slimy.
How do I store leftovers, and can I save the broth?
Store cooked meat, vegetables, noodles, and dipping sauces separately in airtight containers in the fridge for up to 2 days. The broth can be strained and refrigerated too, but discard it if it tastes overly salty or cloudy.
What is the best way to serve shabu-shabu at the table?
Serve the pot at a gentle simmer with raw beef chilled and vegetables arranged on platters. Offer ponzu, goma dare, scallions, daikon oroshi, and shichimi. Add cooked udon at the end so it absorbs the broth.