Japanese shabu-shabu

Shabu-shabu is a type of Japanese nabe dish. Thinly sliced meat (mainly beef or pork) and vegetables are quickly dipped in boiling broth and then dipped in sauce. Generally, ponzu or sesame sauce is used as the sauce.

The name “shabu-shabu” is said to refer to the sound made when the meat is added to the broth. Because the ingredients are removed from the pot in a short time, shabu-shabu is a dish with a relatively refreshing flavor.

Japanese shabu-shabu Recipe

[Total time]

30 mins

[Ingredients]

1) Chinese cabbage
2) Garland chrysanthemum
3) leeks
4) Shiitake mushrooms
5) Enoki mushrooms
6) Shimeji mushrooms
7) Tsumire (fish ball)
8) Tofu
9) Kuzu noodles
10) thinly sliced beef

[Step1]

Put water and dashi konbu in a pot and set aside (about 30 minutes to 2 hours).
Cut the ingredients into bite-size, thick slices that are easily cooked.

Prepare dipping sauce according to taste, such as ponzu or sesame sauce. Ponzu sauce can also be flavored with green onions.

[Step2]

Put the hard-to-cook ingredients in a pot with water and dashi kelp and heat.
When the water comes to a boil, take out the kelp and dip the prepared ingredients into the broth to heat through before eating.

[Step3]

When the water comes to a boil, take out the kelp and dip the prepared ingredients into the broth to heat through before eating.

Relatively tender parts of beef are recommended for shabu-shabu.
These include marbled loin and shoulder loin, and lean thigh meat with little fat.
Choose thinly sliced beef for shabu-shabu so that it can be quickly cooked through.