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Shabu Shabu (Japanese Hot Pot)

Shabu shabu is one of those meals that’s as much about the experience as it is about the food. Simple ingredients, a gentle broth, and taking your time around the table all come together to create something comforting and satisfying without being complicated. Whether you’re cooking for family, friends, or just yourself, it’s a reminder that good food doesn’t need to be rushed or overthought.
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VIDEO

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course Japanese
Cuisine Japanese
Servings 4
Calories 447

EQUIPMENT

  • 1 Cutting board
  • 1 Knife
  • 1 Donabe (Japanese Earthenware Pot) or large heavy-bottomed pot
  • 1 Portable Stove butane or electric
  • 1 Grater for daikon
  • 1 Fine-mesh skimmer or small ladle

INGREDIENTS
 

Soup Ingredients

  • 1 sheet Kombu (dried kelp) 6 x 6 inches (15 x 15 cm)
  • ½ lb Pork belly thin sliced
  • ½ lb Beef thin sliced
  • 19 oz Tofu soft or medium
  • 5-6 leaves Napa cabbage
  • ½ bunch Spinach
  • 4-5 Green onion
  • 1 pack Enoki mushrooms about 5oz (150g)
  • 1 pack Shimeji mushrooms about 3.5oz (100g)
  • 3-4 cups Rice (steamed) optional
  • 1-2 packs Udon noodles frozen

Dipping Sauce

  • Ponzu
  • Gomadare sesame sauce
  • 2 inches Daikon radish 5 cm

INSTRUCTIONS

Before starting

  • Cook rice (optional)

Prepare the Broth

  • Add water to a donabe or large pot about ⅔ of the way full.
  • Add the sheet of kombu and let it soak while we prep everything else.

Prepping Vegetables

  • Separate the white, core section of the napa cabbage leaves by cutting it out in a triangular shape.
  • Cut leafy, green parts roughly into two-inch squares. Slice the thicker core section into thinner pieces (about ½-inch slices).
  • Cut green onions diagonally into about 2-inch length while keeping the white and green parts separate.
  • Trim off the bottom of the enoki mushrooms and gently separate it into smaller clusters.
  • Same thing for the shimeji mushrooms.
  • Simply wash the spinach and set aside.
  • Arrange all the vegetables neatly on a serving platter(s).

Prepping Protein

  • Cut the tofu into cubes or rectangles. I prefer roughly an inch by two-inch rectangles.
  • If meat is not pre-sliced, take a sharp knife and slice it as thin as you can. *Pro tip: It's easier to cut thin slices if the meat is partially frozen.
  • Arrange the meat and tofu on separate serving platters.

Dipping Sauces

  • Grate the daikon radish and gently drain excess liquid. *Pro tip: Do not squeeze the daikon or else it'll become too dry.
  • Simply pour the other sauces (ponzu and gomadare) separately into small bowls.

Cooking Shabu Shabu

  • Place the donabe or pot over medium-high heat (with the kombu still in it).
  • Just before it reaches a boil, take out the kombu.
  • Add vegetables and tofu to the pot (leave the green parts of the green onion out).
  • Cover and simmer over medium heat for about 10 minutes.
  • After 10 minutes, add the rest of the green onion and you're ready to eat.

Eating Shabu Shabu

  • Have everything ready and laid out conveniently on the table.
  • Grab a slice of meat with chopsticks (use a communal pair if sharing).
  • Swish it through the hot broth for 15–20 seconds, depending on the meat and how cooked you like it.
  • Dip into ponzu or gomadare and enjoy immediately.
  • If you notice any scum forming as you're cooking, just skim it off with a fine-mesh skimmer.
  • Add the udon noodles towards the end and cook it in the broth according to package instructions. You can also add it in earlier if you prefer.

NUTRITION

Calories: 447kcalCarbohydrates: 11gProtein: 20gFat: 37gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gCholesterol: 41mgSodium: 72mgPotassium: 635mgFiber: 4gSugar: 3gVitamin A: 4223IUVitamin C: 24mgCalcium: 251mgIron: 4mg
Keyword hot pot, Japanese hot pot, shabu shabu
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