Japanese Shabu Shabu Hot Pot (Printable)
Classic Japanese hot pot with thinly sliced meats and vegetables in savory dashi broth, served with ponzu and sesame dipping sauces.
# What You'll 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
# Directions:
01 - Place kombu and dashi stock in a large pot. Heat gently and remove kombu just before boiling. Maintain broth at a gentle simmer.
02 - Arrange meats, vegetables, tofu, and noodles attractively on large serving platters for easy access at the table.
03 - Position portable burner or induction cooktop at dining table with simmering broth pot.
04 - Diners select meat or vegetable pieces and swish them in simmering broth using chopsticks until just cooked (shabu shabu refers to this swishing motion).
05 - Dip cooked items into ponzu or sesame sauce immediately before eating.
06 - Add udon noodles to remaining broth toward end of meal. Simmer for few minutes and serve as a flavorful finish.
07 - Sprinkle with green onions and toasted sesame seeds as desired.
# Helpful Tips:
01 -
- Interactive dining that brings everyone together around the table
- Endless customization with whatever vegetables and proteins you love
02 -
- Remove kombu before boiling or your broth turns unpleasantly bitter
- Overcooked beef becomes tough instantly, so err on the side of undercooked
03 -
- Freeze meat for 20 minutes before slicing if cutting it yourself
- Don't crowd the pot or the temperature drops too much