Delicious Living
shabu shabu
  • For the dashi (broth):
  • 8 cups warm (but not boiling) water
  • 1 strip kombu seaweed, about 3-4 inches
  • 10 dried shiitake mushroom caps
  • 5 tablespoons light or white miso paste
  • For the Sesame Dipping Sauce:
  • 4 tablespoons sesame paste or tahini
  • 2 tablespoons miso paste
  • 2 tablespoons coconut aminos or tamari
  • 2 teaspoons mirin
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons sesame oil
  • 1 clove garlic, grated or minced
  • For the Shabu Shabu (dippers):
  • 1¼ pounds rib eye, sirloin or brisket beef; sliced thin to ⅛-inch-thick strips
  • 2 heads baby bok choy, ends trimmed and leaves separated
  • 4 ounces cremini mushrooms, (sliced)
  • 5-6 ounces enoki or hon-shimeji mushrooms or other tiny mushrooms, (bottoms trimmed to 1 inch and pulled apart )
  • 1 leek; (washed, dark ends and outer layer discarded and thinly sliced)
  • ½ bunch asparagus, (sliced into 3-inch pieces)
  • 1 russet potato, (thinly sliced into ¼-inch half moons and peeled)
  • 1 (16-ounce) package firm tofu, (drained and cubed)
  • 1 (16-ounce) package cooked rice or udon noodles

Shabu Shabu

Carsen Snyder | Delicious Living
  • Serves: 8 people

Shabu shabu is a traditional Japanese hot pot dish in which thinly sliced meat and vegetables are cooked piece by piece in flavorful broth right at the table. The name literally means “swish swish” to suggest the action diners use to move pieces of food around in the pot and then dip them in sauce.

Kombu is often sold in packages that are folded over to 1-inch width, but it folds out to 3 or 4 inches after soaking, so just break off a 3- or 4-inch piece. In addition to the Sesame Dipping Sauce, you can also set out small bowls of red chile paste, ponzu sauce or hoisin. 

  1. Make the dashi: Place 8 cups warm water in a Dutch oven or sturdy pot. Submerge kombu seaweed and dried shiitakes in water for at least 30 minutes and up to 4 hours. Keep covered with a lid or plastic wrap. After soaking, remove lid or plastic wrap and bring water to a simmer. Turn off heat and let soak for another 5 minutes. Strain the dashi through a fine-mesh strainer or cheesecloth and return dashi to pot. The kombu may be reserved for later use in other recipes, and the shiitakes can be saved or added later with the vegetables. The dashi can be made up to 5 days ahead and refrigerated.
  2. When ready to serve, heat the dashi over medium heat to simmering. Scoop ½ cup dashi into a small bowl and whisk in miso to make a paste. Now stir miso mixture back into the larger pot. Keep broth hot but not boiling while you prepare the sauce and dippers.
  3. Make the sauce: In a small bowl, whisk together sesame paste, miso paste, coconut aminos, mirin, rice wine vinegar, sesame oil, garlic and 2 tablespoons water. Stir in another 1 tablespoon water, if needed, to thin the sauce slightly.
  4. Prepare shabu shabu ingredients: Arrange the thinly sliced beef in rolls on a large platter and the prepared vegetables and tofu on a separate large platter. Place the cooked noodles in a serving bowl. Provide each person with a tiny dish of the dipping sauce, a small bowl for eating, a slotted spoon or mini strainer, and chopsticks or fondue forks for dipping pieces.
  5. To serve, bring the pot of dashi to the table and keep at a simmer, never boiling. The diners can add vegetables and meat to the pot, allowing them to cook in the broth. Add vegetables first, as they will need more time to cook. Dip and swish the meat pieces quickly as they will need only several seconds to cook. Dip cooked meat and veggies into the dipping sauce and enjoy. Noodles can be added to the pot of dashi and scooped out with a slotted spoon or, conversely, you can divide some of the dashi among each person’s bowl, add some noodles, and then slurp and enjoy.

PER SERVING (⅛ of the dashi, sauce and veggies, not including meat or noodles): 121 cal, 5g fat (2g mono, 2g poly, 1g sat), 0mg chol, 625mg sodium, 15g carb (3g fiber, 2g sugars), 5g protein

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