Shabu-Shabu
A traditional Japanese hot pot with thinly sliced beef, fresh vegetables, and a savory broth.
20 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 1 lb thinly sliced beef (ribeye or sirloin)
- 4 cups dashi broth
- 1 napa cabbage, chopped
- 1 bunch enoki mushrooms
- 1 bunch shiitake mushrooms
- 1 carrot, thinly sliced
- 1 block tofu, cubed
- 2 green onions, sliced
- 1 package udon noodles (optional)
- Sesame dipping sauce
- Ponzu sauce
Nutrition Facts
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Instructions
Prepare the broth: Heat the dashi broth in a large pot or electric hot pot until it comes to a gentle simmer.
Arrange the ingredients: Place the sliced beef, napa cabbage, mushrooms, carrot, tofu, and green onions on separate plates for easy access.
Cook the ingredients: Using chopsticks or a strainer, dip the beef slices into the simmering broth for a few seconds until just cooked. Remove and dip into sesame or ponzu sauce.
Add vegetables: Gradually add the vegetables to the broth, cooking each until tender but still crisp. Remove and enjoy with the dipping sauces.
Cook the tofu and noodles: Add the tofu cubes and udon noodles (if using) to the broth and cook until heated through.
Serve: Enjoy the cooked ingredients with the dipping sauces. At the end, you can drink the remaining broth as a soup.
Chef's Tips
- Thin Slices: Ensure the beef is sliced paper-thin for quick cooking and tender texture.
- Broth Flavor: Enhance the broth with a piece of kombu (dried kelp) for extra umami flavor.
- Dipping Sauces: Offer both sesame and ponzu sauces for variety in flavor.
- Vegetable Variations: Feel free to add other vegetables like spinach, bok choy, or daikon radish.
- Leftovers: Store any leftover broth and ingredients separately in the fridge for up to 2 days.
