Japanese Shabu Shabu Hot Pot (Printable)

Interactive dining experience with tender meat and vegetables cooked tableside in flavorful dashi broth, served with traditional dipping sauces.

# What You Need:

→ 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, stems 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 reaches full temperature. Maintain broth at a gentle simmer throughout the meal.
02 - Organize meats, vegetables, tofu, and noodles attractively on large serving platters. Group items by type for easy access during dining.
03 - Position portable burner or induction cooktop at the dining table. Place simmering pot of broth centrally within reach of all diners.
04 - Each diner selects meat or vegetable pieces and swishes them gently in simmering broth using chopsticks until just cooked through. The swishing motion gives this dish its name.
05 - Transfer cooked items from broth to individual dipping bowls containing ponzu or sesame sauce. Enjoy immediately while hot.
06 - Add udon noodles to remaining broth during final course. Simmer for 3-5 minutes until heated through. Serve as a satisfying soup finish to the meal.
07 - Sprinkle dishes with sliced green onions and toasted sesame seeds according to personal preference.

# Expert Tips:

01 -
  • It turns dinner into an interactive experience that brings everyone together around the pot
  • You can customize every bite with your preferred combination of meats, vegetables, and sauces
  • The broth that remains becomes an incredibly flavorful base for noodles at the end
02 -
  • Never let the broth reach a rolling boil, which makes the meat tough and vegetables mushy
  • Have extra broth ready to add if the liquid reduces too much during cooking
  • Raw meat should stay on its own plate to avoid cross-contamination with vegetables
03 -
  • Purchase your meat from an Asian market where they can slice it properly thin
  • If your kombu has white powder on the surface, that is crystallized umami so do not wash it off

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