🍲 Shabu-Shabu
Shabu-shabu is a Japanese hot pot in which paper-thin slices of beef are swished briefly through simmering kombu broth at the table, then dipped in citrusy ponzu. Tofu, cabbage, mushrooms and other vegetables cook in the same pot. The meat stays tender and the broth light, and the meal is cooked and eaten piece by piece.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g beef, sliced paper-thin
- 300 g firm tofu, cubed
- ¼ Napa cabbage, cut into pieces
- 150 g mushrooms
- 2 leeks or spring onions, sliced
- 1 piece kombu (10 cm)
- 1.5 litres water
- 150 ml ponzu for dipping
Method
- Soak the kombu in the water for 30 minutes, then heat until just below a boil and remove the kombu.
- Arrange beef, tofu and vegetables on platters.
- Keep the broth simmering on a tabletop burner.
- Add vegetables and tofu first; swish each slice of beef in the broth for a few seconds until just cooked.
- Dip in ponzu and eat, skimming the broth as you go.
How to make it lighter
- Choose lean cuts of beef and load the pot with vegetables and tofu.
- Dip lightly in ponzu — it is salty, so a little goes a long way.
- Skim the fat that rises to the surface of the broth during the meal.
History
Shabu-shabu is generally said to have been introduced in Osaka in the 1950s, adapted from Chinese hot pot; the name imitates the swishing sound of meat in the pot. It is now served across Japan and in Japanese restaurants worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →