Recipe : Shabu-shabu
Shabu-shabu (しゃぶしゃぶ) is a Japanese hot pot dish. It is named after the sound “shabu shabu,” which describes the swishing motion used when cooking the meat in hot broth. A pot of water or light broth, usually flavored with kombu (kelp), is heated at the table. Thinly sliced meat, such as beef or pork, is briefly swished in the hot liquid until just cooked. Vegetables like napa cabbage, mushrooms, tofu, and leafy greens are also cooked in the pot.
The cooked meat and vegetables are dipped in sauces, most commonly ponzu (a citrus soy sauce) or sesame sauce, before eating. Because the meat is cooked very quickly, it stays tender and light. Shabu-shabu is often enjoyed as a social meal, where everyone cooks and eats together, especially during colder seasons in Japan.
Ingredients (4 servings):
Thinly sliced meat (pork loin or beef for shabu-shabu): 300–400 g
1/4 head Chinese cabbage
1 Green onion *leek or scallion
1 bunch Mizuna *Leafy greens are also OK!
1/2 block Tofu
1–1.2L Water
1 piece Dried kelp *Kombu
(Sesame Sauce)
Ground sesame seeds: 3 tbsp
Soy sauce: 2 tbsp
Sugar: 1 tsp
Rice vinegar: 1 tsp (optional)
Dashi or water: a little, to thin
(Ponzu Sauce)
Store-bought ponzu is fine
Optional toppings: chopped green onions, grated daikon, chili flakes
Preparation :
– Wipe the kmbu lightly and soak it in water for about 30 minutes.
– Cut vegetables and tofu into bite-size pieces.
– Prepare the dipping sauces.
Directions:
1. Heat the kombu water, but do not let it boil (around 80°C / 175°F).
Add vegetables and tofu that take longer to cook first.
2. Swish one slice of meat in the hot broth for 10–20 seconds until just cooked.
3. Dip in sauce and enjoy.
YUCa’s Tip:
1. Remove the kombu before the water boils to avoid bitterness.
2. Cook the meat one slice at a time to keep it tender.
3. Skim off any foam from the broth as needed.
