📝 About This Recipe
Shabu Shabu is the quintessential Japanese hot pot experience, named for the rhythmic 'swish-swish' sound of marbled beef dancing through a delicate kombu dashi. This interactive feast celebrates the purity of high-quality ingredients, featuring paper-thin ribbons of beef and a garden of seasonal vegetables. It is a social, soul-warming ritual that balances the richness of sesame 'Goma-dare' and the bright citrus zing of Ponzu.
🥗 Ingredients
The Broth (Dashi)
- 1 piece Kombu (Dried Kelp) (approx. 4x4 inches, wiped lightly with a damp cloth)
- 6-8 cups Water (filtered water is preferred)
- 1/4 cup Sake (dry Japanese rice wine)
The Proteins & Vegetables
- 1.5 lbs Beef Ribeye or Sirloin (very thinly sliced (shabu-shabu grade), well-marbled)
- 1/2 head Napa Cabbage (cut into 2-inch chunks)
- 1 bunch Shungiku (Chrysanthemum Greens) (or sub with baby spinach)
- 1 package Enoki Mushrooms (base trimmed, pulled into small bundles)
- 4-6 pieces Shiitake Mushrooms (stems removed, decorative cross-cut on caps)
- 1 large Negi (Japanese Leek) (sliced diagonally into 1-inch pieces)
- 1 block Tofu (Medium-Firm) (cut into 1-inch cubes)
- 2 packs Udon Noodles (pre-cooked or frozen)
Dipping Sauces & Condiments
- 1 cup Ponzu Sauce (store-bought or homemade citrus soy)
- 1 cup Goma-dare (Sesame Sauce) (creamy Japanese sesame dressing)
- 4 inch piece Daikon Radish (grated (Momiji Oroshi))
- 3 stalks Green Onions (finely chopped)
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice powder)
👨🍳 Instructions
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1
Prepare the Kombu Dashi: Place the water and the wiped kombu piece in a large clay pot (Donabe) or a wide stainless steel pot. Let it soak for at least 30 minutes to extract the umami.
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2
Prep the vegetables: Arrange the napa cabbage, shungiku, mushrooms, negi, and tofu beautifully on a large communal platter. Organization is key to the aesthetic of Shabu Shabu.
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3
Prep the beef: Keep the thinly sliced beef refrigerated until the very last moment. Arrange the slices on a separate chilled plate, overlapping them slightly for easy grabbing.
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4
Prepare the condiments: Place the grated daikon (mixed with a pinch of chili if desired for 'Momiji Oroshi'), chopped green onions, and Shichimi Togarashi in small individual bowls.
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5
Set the table: Place a portable gas burner in the center of the dining table. Give each guest two small dipping bowls—one for Ponzu and one for Sesame sauce.
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6
Start the heat: Place the pot with kombu on the burner over medium heat. Just before the water reaches a rolling boil, remove the kombu to prevent the broth from becoming bitter or slimy.
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7
Season the broth: Add the sake to the hot water. This adds a subtle sweetness and aroma to the dashi.
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8
Add the 'slow' ingredients: Add the tofu, the white stalks of the napa cabbage, and the shiitake mushrooms to the pot. These take longer to cook and help flavor the broth.
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9
The 'Swish': Once the broth is simmering, invite guests to take a slice of beef with their chopsticks and submerge it in the broth. Swish it back and forth for 10-15 seconds until it just turns from pink to a light grey-brown.
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10
Dip and enjoy: Immediately dip the cooked beef into either the Ponzu (for a bright finish) or the Goma-dare (for a rich, nutty finish) and eat.
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11
Maintain the broth: Use a fine-mesh skimmer to periodically remove any foam or 'scum' that rises to the surface from the meat to keep the broth clear and clean-tasting.
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12
The Finale: Once the meat and vegetables are finished, add the udon noodles to the remaining concentrated broth. Simmer for 2-3 minutes until heated through, season with a pinch of salt if needed, and serve as the final comforting course.
💡 Chef's Tips
For the best texture, ask your butcher to slice the beef 'paper-thin' or partially freeze the meat for 1-2 hours before slicing it yourself. Do not overcook the beef; it should be eaten the moment the pink color disappears to ensure maximum tenderness. Always remove the kombu before the water boils to avoid a 'seaweed' bitterness in your broth. If the broth level gets too low from evaporation, top it up with a bit of hot water or extra dashi to maintain the flavor balance.
🍽️ Serving Suggestions
Pair with a chilled, dry Junmai Ginjo Sake to cut through the richness of the sesame sauce. Serve with a side of steamed white rice if you prefer a more filling meal. A cold Japanese lager like Asahi or Sapporo provides a refreshing contrast to the hot broth. Finish the meal with a light dessert like Matcha ice cream or sliced Asian pear.