Shabu Shabu

Delight in the art of communal dining with Shabu Shabu, an iconic Japanese hot pot dish perfect for sharing with family and friends. This interactive meal features paper-thin slices of tender beef, fresh vegetables like Napa cabbage, enoki mushrooms, and daikon radish, plus cubes of velvety tofu, all cooked tableside in a simmering pot of dashi broth. The fun begins as you swish the beef and veggies in the hot broth, then dip them into flavorful sesame dipping sauce (gomadare) or tangy ponzu sauce for a customized taste experience in every bite. With optional udon noodles and steamed white rice to round out the meal, Shabu Shabu is not just dinner—it's an irresistible feast of textures, flavors, and warm memories. Perfect for food lovers seeking a cozy and interactive dining experience, Shabu Shabu is a must-try delight for your next gathering.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 g Thinly sliced beef (such as ribeye or sirloin)
• 250 g Firm tofu
• 300 g Napa cabbage
• 150 g Enoki mushrooms
• 100 g Shiitake mushrooms
• 1 large Carrot
• 1 small Daikon radish
• 4 stalks Green onion (scallions)
• 300 g Udon noodles (optional, cooked)
• 6 cups Dashi stock (or water with kombu for broth)
• 60 ml Soy sauce
• 30 ml Mirin
• 120 ml Sesame dipping sauce (gomadare)
• 120 ml Ponzu sauce
• 2 cups Cooked white rice (optional, to serve)

Directions

Step 1

Prepare the dashi broth by bringing 6 cups of dashi stock or water with kombu to a gentle simmer. If using water and kombu, let the kombu steep for 10 minutes at low heat and remove it before the water boils.

Step 2

While the broth is heating, wash and prepare the vegetables. Chop the Napa cabbage into 2-inch pieces, slice the carrot thinly (into rounds or decorative shapes for presentation), and cut the daikon radish into thin discs or matchsticks.

Step 3

Trim the bottom of the enoki mushrooms and separate them into smaller clusters. Remove the stems from the shiitake mushrooms and slice the caps if large. Cut the tofu into bite-sized cubes. Slice the green onions into 2-inch lengths.

Step 4

Arrange all the prepared vegetables, mushrooms, tofu, and thinly sliced beef neatly on a large platter for serving.

Step 5

Prepare the dipping sauces by transferring the sesame sauce (gomadare) and ponzu sauce into small bowls for each person.

Step 6

Place the simmering pot of broth in the center of the table. Use a portable burner or induction cooker for a communal dining experience.

Step 7

Begin by cooking a few vegetables and tofu cubes in the simmering broth. Use chopsticks or a skimmer to pick them out once they're tender and ready to eat.

Step 8

Cook the beef slices by swishing them in the hot broth for 5-10 seconds until just cooked through. Dip the cooked beef into the sesame or ponzu sauce before eating.

Step 9

Repeat the process with the remaining vegetables, mushrooms, tofu, and beef, cooking them in small batches to ensure everything is fresh and hot.

Step 10

If desired, add pre-cooked udon noodles to the pot towards the end of the meal to absorb the flavorful broth. Serve with cooked white rice on the side for a complete meal.

Nutrition Facts

Serving size	(3848.4g)

Amount per serving	% Daily Value*
Calories	3255.1

Total Fat 157.8g	0%
Saturated Fat 48.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 351.6mg	0%
Sodium 6973.3mg	0%
Total Carbohydrate 284.6g	0%
Dietary Fiber 27.4g	0%
Total Sugars 50.3g
Protein 177.2g	0%

Vitamin D 18IU	0%
Calcium 943.2mg	0%
Iron 23.5mg	0%
Potassium 3947.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.5%

Protein: 21.7%

Carbs: 34.8%