Japanese Shabu Shabu is a traditional Japanese hot pot dish featuring thinly sliced beef, fresh vegetables, tofu, and noodles cooked briefly in a light, flavorful broth. The name "Shabu Shabu" comes from the swishing sound made when the ingredients are stirred through the simmering broth. Known for its interactive dining style and delicate flavors, this dish is a favorite for family meals, celebrations, and gatherings throughout Japan.
Tender slices of beef are quickly swished through kombu-infused broth until just cooked, while vegetables such as napa cabbage, mushrooms, carrots, and green onions are simmered until tender. Tofu and udon noodles add heartiness, creating a balanced and satisfying meal.
Traditionally, the cooked ingredients are dipped into ponzu sauce or creamy sesame sauce before eating, enhancing their natural flavors. The light broth allows the quality of each ingredient to shine while providing a comforting and nourishing dining experience.
Elegant, healthy, and easy to customize, Japanese Shabu Shabu is a delicious hot pot recipe that brings authentic Japanese cuisine to your table.
Thinly sliced beef (ribeye or sirloin) – 1 lb (450 g) , Napa cabbage – 4 cups, chopped
Shiitake mushrooms – 8, stems removed , Enoki mushrooms – 1 bundle, trimmed
Firm tofu – 14 oz (400 g), cubed Carrots – 2 medium, thinly sliced
Green onions – 4, cut into 2-inch pieces , Udon noodles – 8 oz (225 g), cooked
Water – 8 cups (2 liters) , Kombu (dried kelp) – 1 piece (about 4 x 4 inches / 10 x 10 cm)
Ponzu sauce – for serving , Sesame dipping sauce (Goma Dare) – for serving
Cooked Japanese rice – optional, for serving
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