Servings: 4
Prep Time: 20 minutes
Cooking Time: 10-15 minutes but dependant on active cooking at the table
Chilling Time: 30-45 minutes
Shabu-shabu is a delicate and warming Japanese hot pot—perfect for welcoming spring!
Ingredients
For the broth:
- 1.5 litres dashi stock
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sea salt
For the hot pot:
- 400g very thinly sliced beef ribeye, pork loin or you can use a selection of seafood such as prawns, scallops and white fish
- 1/2 Chinese cabbage - chopped or try spinach and watercress
- 1 large carrot, thinly sliced
- 200g shiitake or enoki mushrooms
- 1 block firm tofu, cut into cubes (optional)
- 2 spring onions, sliced
- 100g udon noodles
For the dipping sauces:
Ponzu Sauce:
- 3 tbsp soy sauce
- 2 tbsp fresh yuzu juice
- 1 tsp rice vinegar
- 1/2 tsp sugar
- 1 tbsp grated daikon (optional)
Don’t want to make your own? Choose from our range of ready-made ponzu sauces here
Sesame Dipping Sauce:
- 3 tbsp Japanese white sesame paste
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1/2 tsp grated garlic
Don’t want to make your own? Check out our delicious Gomadare sesame dipping sauce here
To serve:
- Freshly grated wasabi
- Crunchy la-yu chilli oil
- Cooked white rice (optional)
Method
- Prepare the broth: In a large pot, bring the dashi, soy sauce, mirin, and salt to a gentle simmer.
- Prepare the ingredients: Arrange the vegetables, tofu, and noodles on a large platter. Place the thinly sliced meat on a separate plate.
- Make the dipping sauces: Whisk together the ingredients for the ponzu sauce and sesame sauce, then pour into small bowls for dipping.
- Start cooking: Set your Shabu Shabu warmer in the centre of the table on a heatproof mat. Place the pot of broth on top and using tealights underneath, keep it at a simmer. Using chopsticks, swish the meat and/or seafood through the hot broth for 5–10 seconds until cooked to your liking. Add vegetables and noodles as desired, cooking for 1-2 minutes.
- Dip & enjoy! Once cooked, dip each bite into your chosen sauce, adding a dab of fresh wasabi for extra heat! Serve with steamed rice if you like.