Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Shabu Shabu
A Japanese hot pot, swishing paper-thin beef slices through fragrant kombu broth and dipping them in sesame sauce.
Ingredients
Instructions
Set up kombu broth: soak kombu in water 30 minutes, heat to just below boiling, remove kombu.
Arrange beef and vegetables on platters.
Keep broth at a gentle simmer on a portable stove at the table.
Swish beef slices briefly — 2–3 seconds — until just cooked.
Dip in sesame sauce or ponzu. Cook vegetables and tofu in the broth.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
