Shabu-Shabu Recipes

Shabu-Shabu is a Japanese hot pot meal that includes boiling thinly sliced beef and vegetables in a delicious broth. The term "Shabu-Shabu" comes from the sound of the meat swishing in the simmering soup while it cooks. It is a communal and participatory meal that is frequently consumed in a social context. Shabu-Shabu is a pleasant and participatory Japanese eating experience that is ideal for family and friend gatherings. It's not only tasty but also healthful, thanks to the use of fresh ingredients and little oil.

What exactly is Shabu Shabu?

Shabu Shabu, along with Sukiyaki, is one of Japan's most well-known hot pot meals. "Shabu shabu" is a Japanese onomatopoeia. It was inspired by the sound of stirring the veggies and meat with chopsticks and 'swish swish' in the boiling pot. It's a great supper since everyone gathers around the hot pot at the table, cooks together, and eats while chatting, similar to fondue! A communal eating experience that stimulates appetites while also bringing people closer together.

How to Cook and Eat Shabu Shabu

In the center of the table, an earthenware pot called donabe (土鍋) is put up on a portable gas burner. Inside is Kombu Dashi, a basic yet umami-packed Japanese stock. We divided the raw materials over two big platters, one for thinly sliced, well-marbled beef (or pig) and the other for veggies and tofu.

We serve each customer with their own dipping sauces in addition to the platters of food. There are typically two types: sesame sauce and ponzu sauce.

After everyone has been seated, begin cooking with rough veggies and tofu, followed by softer vegetables. Cooking paper-thin pieces of beef takes only a few seconds. Pick up a piece of beef with the shared chopsticks, stir in the soup for a few seconds, then transfer to your own dish of dipping sauce.

Cooked veggies, tofu, and meat can all be dipped in sesame or ponzu sauce. Personally, I enjoy meat in sesame sauce as well as veggies and tofu in ponzu sauce. While you eat, you continue to cook. There is a set of communal chopsticks for cooking and serving ingredients. Skim scum and froth off the surface of the pot while cooking for a clean taste.

Here's a basic recipe for preparing Shabu-Shabu:

Ingredients:

For the Broth:

- 6-8 cups of water

- 2-4 konbu (dried kelp) strips (about 4 inches long)

- 4-6 dried shiitake mushrooms

- 1-2 tablespoons sake (Japanese rice wine)

- 1-2 tablespoons mirin (Japanese sweet rice wine)

- 1-2 tablespoons soy sauce

- 1-2 tablespoons sugar

- Salt to taste

For the Ingredients:

- Thinly sliced beef (usually ribeye or sirloin)

- Assorted vegetables, such as napa cabbage, enoki mushrooms, shiitake mushrooms, tofu, carrots, and daikon radish, thinly sliced or cut into bite-sized pieces

- Shungiku (garland chrysanthemum leaves) or other leafy greens

- Cooked udon or soba noodles (optional)

- Dipping sauces, such as ponzu (a citrusy soy sauce), sesame sauce, or goma dare (sesame sauce)

Instructions:

1. Prepare the Broth:

   - Bring 6-8 cups of water to a boil in a big saucepan.

   - Once the water is boiling, add the konbu (dried kelp) strips and dried shiitake mushrooms.

   - Allow them to soak for 5-10 minutes in boiling water to absorb flavor. Remove and discard the konbu and shiitake mushrooms from the saucepan.

2. Season the Broth:

   - Pour in the sake, mirin, soy sauce, sugar, and a bit of salt.

   - Season with salt and pepper to taste. The flavor of the broth should be balanced and somewhat sweet.

3. Set Up the Table:

   - Arrange the sliced meat and veggies on dishes or platters.

   - Fill a portable electric or gas hot pot with the prepared soup and place it on the table.

   - Set up separate bowls or plates, chopsticks, and dipping sauces on the table.

4. Cooking and Serving:

   - To eat Shabu-Shabu, each diner chooses a piece of beef and swishes it in the simmering soup until it's cooked to their preferred level of doneness, which normally takes only a few seconds.

   - Remove the cooked meat and dip it into the dipping sauce before serving.

   - Repeat with the veggies and other ingredients as desired.

5. Noodles (Optional):

   - Cooked udon or soba noodles can be added to the broth and simmered until heated through if desired.

   - Serve the noodles with part of the liquid in bowls.

6. Greens:

   - Add leafy greens like shungiku to the broth at the end of the meal and boil until barely wilted.

7. Enjoy:

   - Shabu-Shabu is an interactive and communal eating experience. Take advantage of the many ingredients, dipping sauces, and the delectable broth. Enjoy!