Shabu-Shabu (Japanese Swish-Swish Hot Pot)
Local name: しゃぶしゃぶ
In short: Paper-thin beef swished through simmering kombu broth with vegetables and tofu, then dipped in sesame or citrus-soy sauce, a lively hot pot for sharing. It takes about 1 h in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 30 min
- Resting
- 30 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Easy
- Calories
- 700 kcal
Shabu-shabu is named for the sound of swishing meat through hot broth. At the table, each person holds a slice of paper-thin beef with chopsticks, moves it back and forth in simmering kombu broth for a few seconds, then dips it in sesame sauce or citrus-soy ponzu. Vegetables and tofu cook in the same pot, and the broth turns richer as the meal goes on. A plain, clean broth is the point, so the dipping sauces carry the seasoning.
Instructions
- Put the kombu in the water in a large pot and soak for 30 minutes. Meanwhile, whisk the sesame paste, soy sauce, vinegar, sugar, mirin and water until smooth and pourable.
- Pour the ponzu into small bowls and put the grated daikon and spring onions in separate dishes. Arrange the beef, vegetables and tofu on large platters.
- Set the pot with the kombu on a portable burner at the table. Heat gently until tiny bubbles form around the edge, then lift out the kombu before the water boils.
- Add the cabbage, carrot, mushrooms and tofu and simmer for about 5 minutes, until the vegetables are just tender.
- Everyone picks up a slice of beef, swishes it through the barely bubbling broth for 10 to 15 seconds, until no pink remains, and dips it in the sauce of their choice.
- Add the spring onions and spinach near the end, skim off any foam, and keep adding more beef and vegetables as the meal goes on.
- To finish, add the udon or rice to the leftover broth, season with a little soy sauce and salt and simmer for 2 to 3 minutes. Serve it as a soup.
Tips
- Buy beef sliced for hot pot, about 2 mm thick, from a butcher or Asian grocer. If slicing at home, freeze the meat for 1 to 2 hours first and cut it as thinly as possible.
- Thin pork loin, chicken thigh slices, salmon, shrimp and enoki all work in the same pot. Cook pork and chicken until no pink remains, which takes longer than beef.
Questions and answers
What is the difference between shabu-shabu and sukiyaki?
Shabu-shabu cooks beef briefly in a plain kombu broth and uses sesame or ponzu dips. Sukiyaki simmers beef and vegetables in a sweet soy sauce and dips them in egg.
Can I use water instead of dashi?
Yes, that is what this recipe does. Kombu in plain water gives a clean, light broth, and the flavor builds as the meal goes on. A splash of sake in the pot also helps.
What do you serve with shabu-shabu?
Steamed rice, or udon noodles added to the broth at the end. Pickled vegetables and cold green tea are common sides.
How long does it take to make Shabu-Shabu (Japanese Swish-Swish Hot Pot)?
About 1 h in total: 30 min of preparation and 30 min of cooking.
How many calories are in Shabu-Shabu (Japanese Swish-Swish Hot Pot)?
About 700 kcal per serving, with 44 g of protein, 36 g of carbohydrates and 42 g of fat. These values are estimates.
Nutrition per serving
| Calories | 700 kcal |
|---|---|
| Protein | 44 g |
| Carbohydrates | 36 g |
| Fat | 42 g |
| Fiber | 6 g |
| Sugar | 10 g |
| Sodium | 1500 mg |
Estimated values, calculated from the ingredients.
