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Shabu-shabu

Name: Shabu-shabu
Total time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 500 g Beef, sliced paper-thin for hot pot; 1 sheet Kombu (dried kelp) for the broth; 1/4 head / 1 bunch Napa cabbage and crown daisy; 1 pack / 4 Enoki and shiitake mushrooms; 1 block Tofu, cubed; to serve Ponzu dipping sauce; to serve Sesame (goma) dipping sauce; for the sauces Grated daikon and green onion

Paper-thin beef swished through a clear kombu broth just until it blushes, then dipped in citrusy ponzu or nutty sesame sauce.

Source

Recipe by Japanese home kitchens · 🏠 Home cook

Japanese home-style / 日本の家庭料理 — Shabu-shabu is a 20th-century creation: the Osaka restaurant Suehiro coined and trademarked the onomatopoeic name in 1952. Some trace its swished-broth method to an Inner Mongolian hot pot brought back after the war, others to the older Japanese mizutaki; it spread from Kansai to Tokyo by the mid-1950s.

Background on Wikipedia ↗

Watch it being made · 3 videos

Just One Cookbook The Sushi Man JapaneseCooking101

⏱ 30 min🍽 4 servings🔥 480 kcal🇯🇵 Japan

Dairy-free

Steps

Wipe the kombu, set it in a pot of water, and heat slowly to just below a boil to draw out a clean broth.
Remove the kombu before the water boils so the broth stays clear, not slippery.
Arrange the beef, vegetables, mushrooms and tofu on platters around the simmering pot.
Hold a slice of beef with chopsticks and swish it through the broth — the sound 'shabu-shabu' — for a few seconds until it just turns pale.
💡 Overcooking toughens these thin slices — they need only seconds.
Dip in ponzu or sesame sauce and eat at once; add vegetables and tofu to cook more slowly in the pot.
When the meat and vegetables are gone, cook udon or rice in the rich remaining broth to finish (shime).

💡 Tips

Keep the broth at a bare simmer — a rolling boil overcooks the meat instantly.
Skim the foam now and then to keep the broth and the final noodles clean.
Two sauces make the meal — bright ponzu for the meat, creamy sesame for the vegetables.