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Japanese shabu-shabu hot pot with thin beef, napa cabbage, tofu, mushrooms, and clear kombu broth.

Japanese Shabu-Shabu

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A Japanese communal hot pot of thinly sliced beef, tofu, napa cabbage, mushrooms, and scallions in clear kombu broth.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 545
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Kombu Broth
  • 6 cups water
  • 1 oz dried kombu
  • 1/2 cup sake
  • 1 tbsp soy sauce
Hot Pot Ingredients
  • 1 lb thinly sliced beef
  • 14 oz firm tofu cut into cubes
  • 1/2 head napa cabbage cut into bite-size pieces
  • 8 oz shiitake and enoki mushrooms trimmed
  • 4 medium scallions cut into lengths
  • 1/2 cup ponzu sauce for dipping
  • 1/2 cup sesame dipping sauce for dipping

Equipment

  • Wide hot pot
  • Portable burner
  • Chopsticks
  • Small dipping bowls

Method
 

Make the Broth:
  1. Place the water and kombu in the hot pot and let it stand for 15 minutes.
  2. Warm the broth until just below a simmer. Remove the kombu, then stir in the sake and soy sauce.
Arrange the Table:
  1. Arrange the beef, tofu, cabbage, mushrooms, and scallions on separate plates around the hot pot.
  2. Set out ponzu and sesame dipping sauces in small bowls.
Cook and Eat:
  1. 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.
  2. Add tofu and vegetables in batches, cooking until tender. Continue adding ingredients as the broth is enjoyed.

Nutrition

Calories: 545kcalCarbohydrates: 19gProtein: 43gFat: 29gSaturated Fat: 9gCholesterol: 88mgSodium: 1180mgFiber: 5gSugar: 7g

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.