Shabu-shabu is a Japanese hotpot dish with thin sliced meat and boiled veggies in water and served with delicious dipping sauces.
It is considered to be savory in taste and less sweet. The word “shabu shabu” was derived from the sound emitted while cooking the soup and veggies are stirred in the cooking pot with a portable gas stove in the center of the table.
The ingredients are cooked piece by piece while eating on the table with family or friends. Shabu-shabu is prepared in Japan all throughout the year, but it is the most favorite dish in colder months. Updated: January 29, 2023
Homemade Shabu-Shabu Recipe
- 1000 ml stock or broth/water
- 400 g thinly sliced serrano beef/wagyu/or sirloin
- 400 g thinly sliced pork loin
- 200 g shrimp,
- 200 g white snapper filet or white fish
- Veggie Choices:
- 200g Napa cabbage/lettuce
- 1 medium carrot, slice
- 1 cup Broccoli, chopped
- 2 large Tomatoes, chopped
- 1 long green onion or leek
- 1 large sweetcorn, chopped
- 1 cup bean sprouts (toge)
- 1 pack enoki mushroom or shiitake or white mushrooms
- 1 block Fried tofu, cubed
- ½ cup Fish balls (or Mixed Balls)
- Choice of Noodles:
- Egg Noodles
- Spinach noodles
- Udon noodles
- Steamed Cooked rice
- Fry the tofu block on a non-stick pan and slice into cubes.
- Wash and chop the leafy veggies into bite–sized pieces. Slice the green onion (or leek) diagonally into 5 cm. pieces. For Enoki, wash the mushrooms before consuming and cut off any discolored part or stem.
- Make sure all the ingredients are clean and trimmed well and placed in their own respective bowl and platter around the table.
- Prepare the shrimp, remove head, shell and devein. Prepare the fish and slice it into serving size. Arrange the red meat, vegetables and mushrooms attractively in alternate rows.
- Also prepare bowls of steamed rice into small bowls if preferred. (Optional)
- Pour one of the dipping sauces described below into individual serving bowls.
- The simmered meat and vegetables are dipped into the sauce. Happy cooking and enjoy!
FOR THE DIPPING SAUCES:
We prepared two types of dipping sauce for shabu-shabu. One is a ponzu soy sauce. The other is a sesame sauce. Both are commonly used in Japan and can be bought at Japanese food stores.
PONZU SOY SAUCE:
- 160 ml soy sauce
- 120 ml rice vinegar or freshly squeezed or bottled lemon juice (or yuzu juice)
- 2 tablespoons sugar
Mix the soy sauce, rice vinegar (lemon or yuzu juice) and sugar. Pour into separate serving dishes.
- 120 ml sesame paste
- 80 ml soy sauce
- 2 ½ tablespoons sugar
- 2 ½ tablespoons rice vinegar or freshly squeezed or bottled lemon juice (or yuzu juice)
- 80 ml bonito soup stock or water
Mix the sesame paste, soy sauce, sugar, rice vinegar (lemon or yuzu juice) and bonito soup stock (or water). Pour into separate serving dishes.