📝 About This Recipe
Named for the rhythmic 'swish-swish' sound of meat dancing through simmering broth, Shabu-Shabu is the pinnacle of Japanese communal dining. This elegant hot pot features paper-thin ribbons of marbled beef and crisp seasonal vegetables flash-cooked in a delicate kombu dashi. It is a celebration of purity and high-quality ingredients, brought to life by the contrasting zing of citrusy ponzu and the velvety richness of roasted sesame sauce.
🥗 Ingredients
The Broth (Dashi Base)
- 1-2 large pieces Kombu (Dried Kelp) (about 4-6 inches each; wiped gently with a damp cloth)
- 6-8 cups Water (filtered water is preferred for the cleanest flavor)
- 1/4 cup Sake (dry Japanese rice wine)
The Proteins and Vegetables
- 1.5 lbs Beef Ribeye or Sirloin (paper-thin slices, specifically labeled for Shabu-Shabu)
- 1/2 head Napa Cabbage (cut into 2-inch bite-sized pieces)
- 8 pieces Shitaki Mushrooms (stems removed, decorative cross-cut on caps)
- 1 bunch Enoki Mushrooms (roots trimmed and pulled into small clusters)
- 1 block Tofu (Medium-Firm) (cut into 1-inch cubes)
- 1 large Negi (Japanese Leek) (sliced diagonally into 1-inch pieces; can substitute with thick scallions)
- 1 medium Carrot (sliced into thin rounds or decorative flower shapes)
- 2 packs Udon Noodles (pre-cooked or frozen for the final course)
The Dipping Sauces and Condiments
- 1 cup Ponzu Sauce (store-bought or homemade citrus soy sauce)
- 1 cup Goma-dare (Sesame Sauce) (creamy roasted sesame dressing)
- 4 inch piece Daikon Radish (finely grated (Momiji Oroshi))
- 3 stalks Green Onions (finely chopped)
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice powder for heat)
👨🍳 Instructions
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1
Place the water and the wiped kombu in a large 'donabe' (clay pot) or a wide stainless steel pot. Let the kombu soak for at least 30 minutes to extract the base umami flavors.
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2
While the kombu soaks, arrange the sliced beef on a large platter. Keep it refrigerated until the very moment you are ready to eat to maintain its texture and color.
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3
Prepare the vegetables: Wash the Napa cabbage and cut into bite-sized squares. Trim the mushrooms and slice the carrots and negi. Arrange all vegetables and tofu beautifully on a separate large platter.
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4
Prepare the aromatics: Grate the daikon radish and squeeze out excess moisture. Finely chop the green onions. Place these in small bowls so guests can customize their dipping sauces.
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5
Set the dining table with a portable butane burner in the center. Place the pot of water/kombu on the burner and set out individual small bowls for the ponzu and sesame sauces.
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6
Turn on the heat to medium. Just as the water begins to simmer—but before it reaches a rolling boil—remove the kombu with tongs and discard. This prevents the broth from becoming bitter or slimy.
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7
Add the sake to the broth and bring it to a gentle simmer. Add the 'hard' vegetables first, such as the carrots, the white parts of the Napa cabbage, and the tofu, as these take longer to cook.
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8
Once the vegetables in the pot are tender, invite guests to begin the 'shabu-shabu' process. Using chopsticks, take a single slice of beef and swirl it through the simmering broth for 10-15 seconds.
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9
As soon as the beef turns from pink to a light brown (don't overcook!), remove it immediately and dip it into either the sesame sauce (traditionally for meat) or the ponzu (traditionally for vegetables).
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10
Continue cooking vegetables and meat in small batches. Use a fine-mesh skimmer regularly to remove any foam or 'scum' that rises to the surface to keep the broth crystal clear.
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11
Once all the meat and vegetables are enjoyed, the broth will be rich with flavor. Add the udon noodles to the pot and simmer for 2-3 minutes until heated through.
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12
Season the remaining broth with a pinch of salt or a splash of soy sauce, and serve the noodles as the final, comforting 'shime' (finishing) course.
💡 Chef's Tips
For the best experience, use highly marbled Wagyu or Prime grade beef; the fat melts into the broth and creates a silky texture. If you can't find pre-sliced meat, partially freeze a block of ribeye for 2 hours and use a very sharp knife to shave it as thinly as possible. Never let the broth reach a violent boil, as this toughens the meat and clouds the dashi; a gentle simmer is key. Encourage guests to use the 'Momiji Oroshi' (grated daikon) and green onions in the ponzu sauce for a refreshing contrast to the rich beef. Keep a small pitcher of hot water nearby to replenish the pot if the broth evaporates too much during the meal.
🍽️ Serving Suggestions
Pair with a chilled, dry Junmai Ginjo Sake to complement the clean flavors of the dashi. A cold Japanese lager like Sapporo or Asahi provides a crisp palate cleanser between bites of rich sesame-dipped beef. Serve with a side of Edamame or a light sunomono (cucumber salad) to start the meal. Finish the evening with a scoop of Matcha (green tea) or Black Sesame ice cream for a traditional dessert. Provide extra long cooking chopsticks ('saibashi') for guests to handle raw ingredients safely.