Contents
Shabu shabu is a traditional Japanese hot pot experience featuring thinly sliced meat, fresh vegetables, and tofu cooked quickly in a delicate kombu broth. It’s a fun, interactive meal that lets you enjoy fresh ingredients with light dipping sauces, perfect for sharing with family and friends.
Ingredients
- 500 g thinly sliced beef ribeye or sirloin
- ½ head napa cabbage, chopped
- 100 g shiitake mushrooms
- 100 g enoki mushrooms
- 1 medium carrot, thinly sliced
- 1 block firm tofu, cubed
- 200 g shirataki noodles or cooked udon
- 4 green onions, cut into 5 cm pieces
- 7 cups water
- 1 piece kombu dried kelp
Optional:
- Grated daikon radish
- Leafy greens spinach, chrysanthemum leaves
- Thin slices pork, chicken, or seafood shrimp, scallops
Dipping sauces. Ponzu sauce:
- ¼ cup soy sauce
- 2 tbsp lemon or yuzu juice
- 1 tbsp rice vinegar
- grated daikon, chili flakes, chopped scallions optional
Sesame sauce:
- 2 tbsp sesame paste or tahini
- 1 tbsp soy sauce
- 1 tbsp mirin or sugar
- Warm water to thin
- Garlic, miso paste, toasted sesame seeds optional
Instructions
- Prepare the broth: Soak kombu in cold water (6–7 cups) for 30 minutes. Heat slowly and remove kombu just before boiling to keep a clear broth.
- Prep ingredients: Chop vegetables, slice tofu, and arrange meat slices on platters.
- Set the table: Place broth pot on a portable burner in the center. Provide each diner with dipping bowls and chopsticks.
- Cook: Swish thin slices of meat in hot broth for 10–15 seconds until cooked. Cook vegetables and tofu in broth as desired.
- Finish: Use the flavorful broth to cook noodles or pour over steamed rice to enjoy the last bit of the meal.
Notes
💭 Shabu shabu: More than just a meal
There’s something truly comforting about food that brings people together. Not in a restaurant rush or a takeout box, but in a slow, shared, hands-on way. That’s exactly what shabu shabu is. More than a dish, it’s a warm, social ritual rooted in Japanese culture. And the best part? You don’t have to be a professional chef to make it — just a bit of prep, a pot of hot broth, and good company.
🗾 Where it all began
The story of shabu shabu goes back to post-war Japan, around the 1950s, when the dish first became popular in Osaka. Its name — “shabu shabu” — mimics the swishing sound of meat being stirred through hot broth. It was inspired by Mongolian hot pot but adapted to suit Japanese tastes for delicate, clean flavors. Today, it’s one of Japan’s most iconic meals — not because it’s fancy, but because it’s simple, interactive, and full of heart.🌿 What makes shabu shabu unique
Unlike Western-style stews or even other Asian hot pots, shabu shabu isn’t about long cooking or bold spices. Instead, it’s about freshness. You dip ingredients in the broth for just a few seconds — enough to cook them, but not so long that they lose their natural taste or texture. It’s the ultimate “eat as you go” dish. Every bite can be a little different. You might swish a slice of beef, then follow it with some crunchy cabbage or a silky piece of tofu. Then maybe mix up the flavors with a new dipping sauce combo. That variety keeps the meal exciting, even after an hour at the table.🧡 Why people love it
There’s something joyful about a meal that isn’t rushed. Where you cook for yourself, one bite at a time. Where conversation flows, steam rises, and everyone’s involved.
In Japan, shabu shabu is a go-to dish for chilly evenings, but honestly — it’s good any time you want to slow down and enjoy. It’s easy, healthy, and totally customizable. And once you’ve had it, you’ll want to make it again and again.
