Japanese Shabu Shabu Hot Pot (Printer-Friendly)
Classic Japanese hot pot with thinly sliced meats and vegetables, cooked tableside in savory dashi broth and 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 kombu (dried kelp)
→ 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
# How-To Steps:
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 pot of simmering broth.
04 - Each diner swishes selected meat or vegetables in simmering broth using chopsticks until just cooked. The term shabu shabu mimics this swishing motion.
05 - Transfer cooked items to individual dipping bowls containing ponzu or sesame sauce before eating.
06 - Add udon noodles to remaining broth during final minutes. Simmer until heated through and serve as traditional meal conclusion.
07 - Sprinkle green onions and toasted sesame seeds over dishes as desired.
# Expert Hints:
01 -
- Its the ultimate interactive dining experience that turns mealtime into an event
- You get to customize every bite with exactly what you crave, whether thats more meat or more veggies
02 -
- Never let the kombu boil or your broth will turn unpleasantly bitter, remove it just when you see tiny bubbles forming
- Thin meat slices cook in literally 3 to 5 seconds, any longer and they become tough and rubbery
03 -
- Freeze your beef for 20 minutes before slicing, it becomes firm enough to cut paper thin at home
- Ask guests to bring their favorite vegetable or mushroom, it makes everyone feel invested in the meal