Shabu-shabu is a light and flavorful Japanese hot pot dish featuring thinly sliced meat, fresh vegetables, tofu, and mushrooms cooked in a savory broth. This recipe will guide you through the traditional preparation, including a rich sesame dipping sauce and a delicious ramen noodle finish!
Shabu-Shabu
Difficulty: ★★☆☆☆2-3
servings15
minutes20
minutesIngredients
- For the Hot Pot Ingredients:
1 head lettuce, washed and separated
12–14 oz (350–400g) thinly sliced pork for shabu-shabu
Substitute: Thinly sliced beef, chicken, or lamb2 stalks green onions (leeks), sliced diagonally
1/2 carrot (about 6 inches), thinly sliced with a peeler
1 bag (7 oz / 200g) bean sprouts
1 block firm tofu, cut into cubes
Assorted mushrooms (enoki, shimeji, shiitake, or king oyster) as desired
2 pieces mochi (optional, for extra texture)
- For the Hot Pot Broth:
6 1/3 cups (1500ml) dashi broth
Substitute: 6 cups water + 1 tbsp dashi powder or kombu (dried kelp)1/2 cup (100ml) sake
2/3 cup (150–180ml) sesame dipping sauce (shabu-shabu goma dare)
1 tbsp soy sauce
3 tbsp mirin
1 tbsp raw cane sugar or light brown sugar
2 tbsp fish sauce (or oyster sauce for milder flavor)
- For the Dipping Sauce (Negi Sesame Oil Sauce):
3 tbsp sesame oil
1/2 green onion, finely minced
- For the Ramen Finish:
7 oz (200g) fresh or dried medium-thickness ramen noodles
2 eggs
Chopped scallions or leftover sliced green onions
Directions
- Prepare the Ingredients
Wash and chop the lettuce, green onions, carrots, mushrooms, and tofu.
Thinly slice the carrot using a peeler for a delicate texture.
Rinse the bean sprouts and drain well.
If using mochi, cut into smaller pieces for easier melting. - Prepare the Dipping Sauce (Negi Sesame Oil Sauce)
Heat 3 tbsp sesame oil in a small pan over medium-low heat.
Add finely minced green onions and stir gently until aromatic.
Remove from heat and transfer to a small serving bowl.
Add a pinch of salt (optional) to enhance flavor. - Prepare the Broth
In a large shallow pot or nabe (hot pot dish), combine dashi, sake, sesame sauce, soy sauce, mirin, sugar, and fish sauce.
Bring to a boil over medium heat, then reduce to a simmer. - Set Up the Shabu-Shabu Table
Place the hot pot on a portable stove (or an induction burner) at the table.
Arrange all ingredients (meat, vegetables, mushrooms, tofu) on serving plates.
Place dipping sauces, sesame oil sauce, and condiments nearby. - Cook the Ingredients in the Hot Pot
Start by adding mushrooms, carrots, tofu, and half of the lettuce into the simmering broth.
Let cook for 2–3 minutes until the vegetables soften slightly.
Using chopsticks, swish the thinly sliced meat through the broth for 5–10 seconds until fully cooked.
Repeat with the remaining ingredients as desired.
Dip the cooked meat and vegetables into the sesame dipping sauce or negi sesame oil sauce before eating. - The Ramen Finale (Shime Ramen)
Once most of the ingredients are eaten, add ramen noodles into the remaining broth.
Let cook for 2–3 minutes until al dente.
Crack 2 eggs into the broth and lightly stir to create a silky, creamy texture.
Sprinkle with chopped scallions and serve immediately.
Notes
- ✔ For tender meat: Let the sliced meat soak in sake and a pinch of salt for 30 minutes before cooking.
✔ For the best dipping sauce: Try ponzu sauce (citrus soy sauce) for a refreshing contrast.
✔ To avoid bitterness: Skim off any foam (impurities) that rise to the surface while cooking.
✔ For extra umami: Add kombu (dried kelp) to the broth while simmering.
✔ Storage: Leftover broth can be stored in the fridge for up to 3 days and used for soups or stews.