Japanese Shabu Shabu Hot Pot (Printable)
Classic Japanese dining featuring tender meats and vegetables swished in flavorful dashi broth.
# What You Need:
→ Broth
01 - 8 cups dashi stock or low-sodium chicken broth
02 - 2-inch piece dried kelp (kombu)
→ Meats
03 - 14 oz thinly sliced beef sirloin or ribeye
04 - 7 oz thinly sliced pork loin (optional)
→ Vegetables
05 - 1/2 Chinese cabbage, cut into bite-sized pieces
06 - 1 bunch spinach, trimmed
07 - 1 large carrot, thinly sliced
08 - 7 oz shiitake mushrooms, stems removed
09 - 7 oz enoki mushrooms, trimmed
10 - 1 leek, sliced diagonally
11 - 1 block firm or silken tofu, cut into cubes
→ Noodles
12 - 7 oz udon noodles (pre-cooked or fresh)
→ Dipping Sauces
13 - 1/2 cup ponzu sauce
14 - 1/2 cup sesame sauce (goma dare)
→ Garnishes
15 - 2 green onions, finely sliced
16 - 2 tbsp toasted sesame seeds
# Steps:
01 - Place kombu and dashi stock in a large pot. Heat gently and remove kombu just before boiling. Maintain broth at a gentle simmer throughout the meal.
02 - Organize meats, vegetables, tofu, and noodles attractively on large serving platters for easy access at the dining table.
03 - Position portable burner or induction cooktop at the dining table with the simmering broth pot centrally located.
04 - Each diner swishes selected meat or vegetables in the simmering broth using chopsticks until just cooked. The swishing motion is the origin of 'shabu shabu.'
05 - Transfer cooked items to individual bowls and dip in ponzu or sesame sauce before eating.
06 - Add udon noodles to remaining broth during the final phase. Simmer for a few minutes and serve as a satisfying conclusion to the meal.
07 - Sprinkle with sliced green onions and toasted sesame seeds according to individual preference.
# Expert Advice:
01 -
- Its interactive dining that breaks the ice better than any cocktail party conversation starter
- The broth evolves throughout the meal, becoming richer with every ingredient that simmers in it
- You can customize each bite exactly how you like it with those two incredible dipping sauces
02 -
- Never let your broth reach a rolling boil—gentle simmering keeps it clear and prevents ingredients from falling apart
- The order you cook ingredients matters: start with vegetables to build broth flavor, then move to delicate meats
- Ponzu sauce should be served cool while sesame sauce tastes best at room temperature
03 -
- Cut your ingredients into bite-sized pieces before cooking so everything cooks evenly and no one struggles with large pieces at the table
- Pre-make your dipping sauces up to a week ahead so they're ready when hot pot craving strikes