Shabu Shabu

Name: Shabu Shabu
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 600g beef sirloin or rib eye, paper-thin; 1 head Napa cabbage, leaves separated; 100g shiitake mushrooms; 100g enoki mushrooms; 1 block firm tofu, sliced; 100g glass noodles; 1 kombu piece, 10cm; 1.5L water; sesame sauce and ponzu for dipping

A Japanese hot pot, swishing paper-thin beef slices through fragrant kombu broth and dipping them in sesame sauce.

Total time

50 min

Prep

20 min

Cook

30 min

Difficulty

medium

Cuisine

Japanese

Ingredients

600gbeef sirloin or rib eye, paper-thin

1 headNapa cabbage, leaves separated

100gshiitake mushrooms

100genoki mushrooms

1 blockfirm tofu, sliced

100gglass noodles

1kombu piece, 10cm

1.5Lwater

sesame sauce and ponzufor dipping

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.

Calories

Protein

1.4g

Fat

0.6g

Carbs

Fiber

0.7g

Sodium

3mg

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