Shabu-Shabu

Name: Shabu-Shabu
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 l Water; 20g Dried Kombu, 1-2 large sheets; 700g Beef Ribeye, or sirloin, very thinly sliced (shabu-shabu cut); 1/2 head of Napa Cabbage, cut into bite-size pieces; 1 bunch of Shungiku, chrysanthemum greens, trimmed; 1 large Leeks, or 2 Japanese negi, sliced on the bias; 8 Shiitake Mushrooms, stems trimmed, caps scored; 200g Enoki Mushroom, trimmed; 1 medium Carrots, thinly sliced; 400g Tofu (Firm), cut into cubes; 400g Udon Noodles, fresh, for finishing; 250ml Ponzu Sauce, store-bought; 60g Toasted White Sesame Seeds, finely ground; 3 tbsp Soy Sauce; 4 tbsp Dashi, instant, made to package directions; 1 tbsp Mirin; 1 tbsp Sugar; 1 1/2 tbsp Rice Vinegar; 1 cup Grated Daikon, well-drained; 2 tbsp Fresh Ginger, grated; 4 Scallions, finely sliced; 1 bunch of Shiso, or mizuna, optional; 4 bowls of Steamed White Rice, optional, to serve

Shabu-Shabu is a light, interactive Japanese hot-pot where ultra-thin slices of beef and crisp vegetables are briefly swished in a clear, savory broth and dipped in bright sauces. It’s comforting, fresh, and perfect for sharing—each bite is tender, aromatic, and customized to your liking.

Shabu-Shabu is a light, interactive Japanese hot-pot where ultra-thin slices of beef and crisp vegetables are briefly swished in a... Show more

Traditional Japanese Recipe

Health Grade

B- · Healthy

Rating

4.2

Time

50 min

Price

9,00 €

Calories

1367 kcal

healthy

easy

one pot

high protein

Method

Make the broth

Combine the Water and Dried Kombu in a large pot and let it steep for 20 minutes so the broth starts to pull out the kombu's clean, savory flavor. Set the pot over medium heat and warm it slowly until tiny bubbles form around the edges, then remove the kombu before it boils hard so the broth stays clear and sweet.

Prep the platter

While the broth soaks, rinse the Napa Cabbage, Shungiku (chrysanthemum greens), Leeks, Shiitake Mushrooms, Enoki Mushroom, Carrots, and, if using, Shiso. Pat everything dry, then cut the cabbage into bite-size pieces, slice the leeks and carrots thinly, trim the shiitake stems and score the caps, and trim the enoki into small bundles. Set the Tofu (Firm) on paper towels to drain, and if the Beef Ribeye is not already paper-thin, chill it for 20 minutes until just firm, then slice it as thinly as possible against the grain. Arrange the sliced beef and vegetables on separate platters so they are easy to grab at the table.

Mix the sesame sauce

In a bowl, finely grind the Toasted White Sesame Seeds if needed, then whisk in the Soy Sauce, prepared Dashi, Mirin, Sugar, and Rice Vinegar until the sugar dissolves and the sauce looks creamy and fragrant.

Cook the hot pot

Bring the broth back to a bare simmer, then cook the beef a few slices at a time by swishing each piece through the broth for just a few seconds, until it turns from red to pale brown. Lift it out right away and continue with the cabbage, carrots, leeks, shiitake, and tofu in batches; add the shungiku and enoki at the end so they stay bright and tender. When the pot is nearly finished, drop in the Udon Noodles and simmer for 1 minute until they are hot, silky, and springy.

Serve and dip

Spoon the Ponzu Sauce into small bowls and top it with the Grated Daikon, Fresh Ginger, and Scallion; squeeze out any extra liquid from the daikon first so the dip stays bright instead of watery. Bring the hot pot to the table with the sesame sauce, let everyone dip the cooked beef and vegetables as they go, and serve with Shiso leaves and Steamed White Rice on the side if you want a fuller meal.