Shabu-shabu is a Japanese table-top hot pot named for the swishing sound of thin meat moving through simmering broth. The meal is social, simple, and built around cooking each bite as you eat.
Prepare the broth and arrange the ingredients before anyone sits down, then let each person cook beef, tofu, and vegetables to their preferred doneness.
Do not crowd the pot with raw beef; a few slices at a time keeps the broth hot and the meat tender.
Serving Suggestions
Pass ponzu and sesame dipping sauces, steamed rice, and extra scallions.
Recipe Notes
Strain and refrigerate leftover broth promptly; it can be used within two days for another soup.
Japanese Shabu-Shabu
A Japanese communal hot pot of thinly sliced beef, tofu, napa cabbage, mushrooms, and scallions in clear kombu broth.
Ingredients
Equipment
Method
Make the Broth:
- Place the water and kombu in the hot pot and let it stand for 15 minutes.
- Warm the broth until just below a simmer. Remove the kombu, then stir in the sake and soy sauce.
Arrange the Table:
- Arrange the beef, tofu, cabbage, mushrooms, and scallions on separate plates around the hot pot.
- Set out ponzu and sesame dipping sauces in small bowls.
Cook and Eat:
- Keep the broth at a gentle simmer. Swish a slice of beef through the broth for 10 to 20 seconds, until cooked, then dip and eat.
- Add tofu and vegetables in batches, cooking until tender. Continue adding ingredients as the broth is enjoyed.
Nutrition
Notes
- Keep the broth gently simmering rather than boiling so the beef stays tender.
- Use separate chopsticks for raw beef and cooked food if serving a group.
