Japanese
Shabu Shabu
A traditional Japanese hot pot dish, Shabu Shabu features thinly sliced meat and an array of fresh vegetables, all cooked at the table in a savory broth. This interactive dining experience combines culinary artistry with communal enjoyment, making it perfect for a dinner party or special occasion.
Total Time45 minutes
Servings4
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
32
Protein
20
Carbs
30
Fat
5
Fiber
0g
Sodium
Ingredients
- 200g thinly sliced beef (sirloin or ribeye)
- 200g tofu, cut into cubes
- 1 bunch of bok choy, chopped
- 100g shiitake mushrooms, stems removed and sliced
- 100g enoki mushrooms, trimmed
- 1 carrot, thinly sliced
- 200g napa cabbage, chopped
- 2 green onions, sliced
- 1 liter dashi broth
- 1/4 cup soy sauce
- 2 tbsp mirin (sweet rice wine)
- 2 tbsp sesame oil
- Ponzu sauce for dipping
- Grated daikon radish for garnish
- Chili oil (optional)
Instructions
- 1Prepare the dashi broth by heating water in a pot and adding dashi granules (if using instant) until dissolved. Bring to a simmer.
- 2In a separate large pot or tabletop burner, combine dashi broth, soy sauce, mirin, and sesame oil. Keep at a simmer throughout the meal.
- 3Arrange the sliced beef, tofu, vegetables, and mushrooms on a platter for easy access.
- 4To eat, dip the beef slices into the simmering broth for about 10-15 seconds until cooked to your liking.
- 5Add vegetables and mushrooms to the broth to cook for a few more minutes until tender.
- 6Serve cooked ingredients with ponzu sauce and grated daikon radish, and drizzle with chili oil if desired.
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