Main Course

Shabu-Shabu

Name: Shabu-Shabu
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 400 g boneless ribeye very thinly sliced; 0.5 pcs napa cabbage cut into 2-inch pieces; 8 pcs shiitake mushroom stems removed; 100 g enoki mushroom separated; 4 pcs scallion cut into 2-inch pieces; 300 g tofu firm, cut into 1-inch cubes; 6 cup dashi stock; 10 g kombu dried kelp; 0.5 cup ponzu sauce; 0.5 cup sesame sauce

Shabu-shabu is a Japanese hotpot dish featuring thinly sliced meat and fresh vegetables cooked quickly in a savory broth. Diners cook their own food at the table, dipping each piece into flavorful sauces before eating. It is a communal and interactive meal perfect for sharing.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium

Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

main

400 gboneless ribeye, very thinly sliced

vegetables

0.5 pcsnapa cabbage, cut into 2-inch pieces
8 pcsshiitake mushroom, stems removed
100 genoki mushroom, separated
4 pcsscallion, cut into 2-inch pieces
300 gtofu, firm, cut into 1-inch cubes

broth

6 cupdashi stock
10 gkombu, dried kelp

dipping sauce

0.5 cupponzu sauce
0.5 cupsesame sauce

Equipment

portable burner · serving platters · small bowls · chopsticks · large pot

The method

Step by step

1
Arrange the very thinly sliced boneless ribeye and all the prepared vegetables (napa cabbage, shiitake mushrooms, enoki mushrooms, scallions, and tofu) attractively on separate platters and set aside.
About 15 min
Cook’s note: Slicing meat thinly is easiest when it's partially frozen.
2
In a large pot or hotpot, combine the dashi stock and kombu. Bring the broth to a gentle simmer over medium heat.
About 10 min
Cook’s note: Do not boil the kombu rapidly, as it can make the broth bitter.
3
Once simmering, remove the kombu from the pot.
4
Place the pot in the center of your dining table on a portable burner to maintain a gentle simmer throughout the meal.
5
Provide individual bowls for each diner, along with small dishes for the ponzu sauce and sesame sauce.
6
Diners will use chopsticks to pick up a piece of meat or vegetable and swish it in the simmering broth for a few seconds until cooked to their liking.
Cook’s note: Meat cooks very quickly, typically 10-20 seconds.
7
Once cooked, dip the item into either the ponzu sauce or sesame sauce before eating.
Cook’s note: Add harder vegetables like napa cabbage earlier to cook longer if desired.
8
Continue cooking and eating until all ingredients are enjoyed.
About 20 min
Cook’s note: The broth will become richer as more ingredients are cooked in it.

Keep it good

Storage

Store any leftover cooked meat and vegetables separately in airtight containers in the refrigerator.

Reheating

Reheat cooked ingredients gently in a microwave or by adding them back to hot broth.