Japanese Shabu Shabu Hot Pot (Print version)

Classic Japanese hot pot with thinly sliced meats, fresh vegetables, and tofu cooked in dashi broth. Dip in flavorful sauces and enjoy with udon noodles.

# Ingredient List:

→ 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

# How To Make It:

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 table access.
03 - Position portable burner or induction cooktop at dining table with simmering broth pot.
04 - Each diner swishes meat or vegetables in simmering broth using chopsticks until just cooked. The name 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 and simmer for a few minutes as a flavorful finishing course.
07 - Sprinkle with green onions and toasted sesame seeds as desired.

# Expert Advice:

01 -
  • Everyone becomes an active participant in their own meal which breaks down awkward party barriers faster than anything else
  • The broth transforms through each course becoming more complex and rich with every ingredient
02 -
  • Never let your broth boil vigorously after adding the kombu or it will become bitter and cloudy
  • Overcooking the beef even by seconds makes it tough so trust your eyes more than a timer
03 -
  • Ask your butcher to slice the beef paper thin or freeze it for 30 minutes then slice it yourself
  • The best shabu shabu parties always end when someone accidentally splashes broth while reaching for the last piece of tofu

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