Shabu Shabu (Japanese Hot Pot)
Shabu shabu is a Japanese hot pot dish where thinly sliced meat and fresh vegetables are cooked in a light kombu broth right at the table. It's simple, comforting, and one of my favorite meals to enjoy with family and friends, especially during the colder months.
VIDEO
EQUIPMENT
- 1 Cutting board
- 1 Sharp knife
- 1 Donabe (Japanese clay pot) or large pot
- 1 Portable Stove (butane or electric)
- 1 Daikon grater (optional)
- 1 Fine-mesh skimmer or small ladle (optional)
INGREDIENTS
Soup Ingredients
- 1 sheet kombu dried kelp, 6 x 6 inches (15 x 15 cm)
- 7 cups water approximately (adjust depending on pot size)
- 1 lb thinly sliced pork belly, beef, or a combination of both (450 g total)
- 19 oz tofu (soft or medium)
- 5-6 leaves napa cabbage
- ½ bunch spinach
- 4-5 green onions
- 1 pack enoki mushrooms about 5 oz (150 g)
- 1 pack shimeji mushrooms about 3.5 oz (100 g)
- Shungiku chrysanthemum greens, optional
- 3-4 cups steamed rice optional
- 1-2 packs frozen udon noodles
Dipping Sauce
- ponzu
- gomadare sesame sauce
- 2 inches daikon radish (5 cm)
INSTRUCTIONS
Before Starting
- Cook rice (optional)
Prepare the Broth
- Add approximately 7 cups of water to a donabe or large pot, adjusting the amount depending on the size of your pot. Leave enough room for the vegetables and other ingredients.
- Add the sheet of kombu and let it soak while you prepare the remaining ingredients.
Preparing Vegetables
- Separate the thick white portion from each napa cabbage leaf by cutting along both sides of the core in a V-shape.
- Cut leafy, green parts roughly into two-inch squares. Slice the thicker core section into thinner pieces (about ½-inch slices).
- Cut the green onions diagonally into approximately 2-inch lengths, keeping the white and green portions separate.
- Trim off the bottom of the enoki mushrooms and gently separate it into smaller clusters.
- Trim the base of the shimeji mushrooms and separate them into smaller clusters.
- Wash the spinach and shungiku (if using), then set aside.
- Arrange all the vegetables neatly on a serving platter(s).
Preparing Meat and Tofu
- Cut the tofu into cubes or rectangles. I prefer roughly an inch by two-inch rectangles.
- If the meat isn't pre-sliced, use a sharp knife to slice it as thinly as possible. Partially freezing the meat first makes it easier to cut thin, even slices.
- Arrange the meat and tofu on separate serving platters.
Dipping Sauces
- Grate the daikon radish and gently drain excess liquid. Tip: Do not squeeze the daikon or else it'll become too dry.
- Pour the ponzu and gomadare into separate small bowls.
Cooking Shabu Shabu
- Place the donabe or pot over medium-high heat with the kombu still in it.
- Just before the broth reaches a boil, remove the kombu.
- Add the napa cabbage first, starting with the thicker white portions, followed by the leafy greens, mushrooms, white portions of the green onions, and tofu.
- Cover and simmer over medium heat for about 5-10 minutes, or until the vegetables begin to soften. Add the spinach and shungiku (if using) toward the end since they cook quickly.
- Add the green portions of the green onions last. Once the broth returns to a simmer, you're ready to start cooking the meat.
Eating Shabu Shabu
- Have everything ready and laid out conveniently on the table.
- Use a separate pair of chopsticks or tongs to grab a slice of raw meat, keeping them separate from your eating utensils.
- Gently swish the meat through the simmering broth until cooked. Very thin, pre-sliced shabu shabu meat may cook in about 15-20 seconds, but thicker slices, especially those cut by hand, may take longer. Pork should always be thoroughly cooked and generally takes a little longer than beef.
- Dip into ponzu or gomadare and enjoy immediately! Tip: If you notice any scum forming on the surface of the broth, simply skim it off with a fine-mesh skimmer.
Finishing the Meal (Optional)
- Add frozen udon noodles directly to the remaining broth and cook until heated through, usually a minute or two. Follow the package instructions. Enjoy with the broth as is, or dip the noodles into ponzu or gomadare.
Tried this recipe?Let us know how it was!