Japanese Shabu Shabu Hot Pot (Printable version)
Interactive dining with thinly sliced meats and vegetables swished in simmering dashi broth
# What You'll Need:
→ Broth
01 - 8 cups dashi stock (or low-sodium chicken broth)
02 - 2-inch piece kombu (dried kelp)
→ 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, 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 Prepare:
01 - Place the kombu and dashi stock in a large pot. Heat gently and remove the kombu just before boiling. Keep the broth at a gentle simmer.
02 - Arrange the meats, vegetables, tofu, and noodles attractively on large platters for the table.
03 - Set up a portable burner or induction cooktop at the dining table with the pot of broth.
04 - Each diner selects pieces of meat or vegetables and swishes them in the simmering broth using chopsticks until just cooked (the term shabu shabu refers to this swishing action).
05 - Dip the cooked items into ponzu or sesame sauce before eating.
06 - Toward the end of the meal, add udon noodles to the remaining broth and simmer for a few minutes. Serve as a flavorful finish.
07 - Garnish with green onions and toasted sesame seeds as desired.
# Expert advice:
01 -
- Its interactive dinner that turns meal prep into a fun social experience everyone participates in
- The combination of ponzu and sesame sauces creates layers of flavor that make every bite exciting
- You can customize everything, from proteins to vegetables, making it perfect for picky eaters
02 -
- Never let your kombu boil or the broth will become bitter, remove it right when you see bubbles forming
- The meat cooks in seconds so do not walk away or you will overcook it into toughness
- Keep the broth at a gentle simmer rather than a rolling boil to prevent evaporation and maintain the right temperature
03 -
- Freeze your meat for 20 minutes before slicing if you cannot get it professionally sliced, it becomes firm enough to cut paper thin
- Set up everything within arms reach of the hot pot so you never have to leave the table once cooking starts