Shabu-Shabu
しゃぶしゃぶ
Paper-thin beef and vegetables swished through boiling kombu broth at the table and dipped in sesame or ponzu sauce — an elegant Japanese hot-pot beloved across Kansai.
- Total
- 35 min
- Serves
- 2
- Level
- Easy
Prep 20 min · Cook 15 min
Ingredients
Method
Soak kombu in water in a hot-pot or wide saucepan for 20 minutes. Heat to just below boiling, then remove kombu.
About 25 min
Arrange raw beef slices, vegetables, mushrooms, and tofu on platters around the table.
About 10 min
Keep broth at a gentle simmer. Each person swishes beef slices for 10–15 seconds until just cooked.
About 2 min
Cook vegetables and tofu in broth until tender (2–3 minutes).
About 3 min
Dip cooked ingredients in ponzu or goma dare sauce. Finish by cooking udon or rice in the enriched broth.
About 5 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 44 g
- Carbs
- 22 g
- Fat
- 28 g
- Fibre
- 4 g
- Sugar
- 5 g
- Sodium
- 920 mg
Contains: soy, sesame
You might also cook
All Japanese recipes
Recipe by Boon Tools.