What does shabu shabu mean?

Shabu shabu is the name of a Japanese nabe dish in which thin slices of beef are dipped in boiling water and covered in a sauce.

Why do they call it shabu shabu?

It is said that the person who developed the dish named it "shabu-shabu" after the "swish-swish (jab-jab in Japanese)" sound of thin meat slices being swished in the hot water, and the way the meat shakes in the water. The name "shabu shabu" was trademarked in 1958.

What is another name for shabu shabu?

There are a few other names for shabu shabu, such as shabu shabu nabe or susugi nabe. It also has other names depending on the meat used, such as "gyu-shabu" for beef shabu-shabu or "buta-shabu" for pork shabu-shabu.

What is shabu shabu meat?

Shabu-shabu is typically made with thinly sliced beef or pork, although there are variations made with seafood, such as yellowtail and crab shabu-shabu as well.

What noodles are used in shabu-shabu?

Udon is often used as the finishing noodle, but in some regions soba or kishimen (flat udon noodles) are used. It's also common to cook vermicelli noodles in the broth too.

Shabu Shabu 101: Broth, Meat, Sauce, Recipe, How to eat and more

Name: Japanese shabu shabu with homemade sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 10g kombu (dried kelp); 50ml sake; 1 litre water; Yuzu peel (optional); 400g thinly sliced wagyu beef; 2-3 leaves napa cabbage roughly cut; 100g shungiku (crown daisy/chrysanthemum greens); 1/2 a carrot peeled and thinly sliced; 100g enoki mushrooms roots removed; 100g firm tofu cubed; 2-3 shiitake mushrooms stems trimmed; 50g vermicelli noodles (with short cooking time); Ponzu sauce for dipping; Optional ingredients to add to ponzu sauce: chopped spring onion, momiji oroshi, grated daikon radish; Optional ingredients to add to sesame sauce: chopped chives, chili oil, grated garlic; 200g cooked udon noodles optional; 2 toasted kirimochi (rice cakes) optional; 2 tbsp sesame paste; 1 tbsp soy sauce; 2 tbsp rice vinegar; 1/2 tbsp miso paste (awase); 2 tbsp sugar; 1 pinch of salt

Description

How to prepare, cook and eat authentic Japanese beef shabu shabu at home including how to make the delicate broth and flavourful sesame dipping sauce. (Serves 2)

Ingredients

Scale

Shabu shabu broth

10g kombu (dried kelp)
50ml sake
1 litre water
Yuzu peel (optional)

Shabu shabu ingredients

400g thinly sliced wagyu beef
2-3 leaves napa cabbage roughly cut
100g shungiku (crown daisy/chrysanthemum greens)
1/2 a carrot peeled and thinly sliced
100g enoki mushrooms roots removed
100g firm tofu cubed
2-3 shiitake mushrooms stems trimmed
50g vermicelli noodles (with short cooking time)
Ponzu sauce for dipping
Optional ingredients to add to ponzu sauce: chopped spring onion, momiji oroshi, grated daikon radish
Optional ingredients to add to sesame sauce: chopped chives, chili oil, grated garlic
200g cooked udon noodles optional
2 toasted kirimochi (rice cakes) optional

Homemade sesame shabu shabu sauce

2 tbsp sesame paste
1 tbsp soy sauce
2 tbsp rice vinegar
1/2 tbsp miso paste (awase)
2 tbsp sugar
1 pinch of salt

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Instructions

Preparation

Soak the kombu in a pot of water for at least 30 minutes or until rehydrated. (You can soak it longer if you prefer, some people soak it overnight.)
While the kombu is soaking, prepare the ingredients according to the instructions on the ingredient list. Arrange them on a plate and place them near the stove. Take the beef out of the refrigerator 20 minutes before cooking.
Make the sesame sauce by mixing sesame paste, soy sauce, rice vinegar, miso paste, sugar and salt in a small bowl until smooth. Divide between individual serving bowls.
In small bowls, prepare chopped chives, chili oil and grated garlic (to add to the sesame sauce) and chopped spring onion and momiji oroshi/grated daikon (for the ponzu sauce). Lay them out on the table.
Once the kombu is rehydrated, add the sake and yuzu peel to the broth and place the pot on the stove. Heat until almost boiling, then remove the kombu.
Allow the broth to bubble for a few minutes and then remove the yuzu peel before you start to cook.

Cooking and eating

Course 1: Tasting the Beef - Each guest should take one piece of beef and swish it in the broth until cooked to their preferred done-ness (slightly pink is recommended for shabu shabu beef). Once cooked, dip in your choice of sauce and enjoy the beef on its own.
Course 2: Vegetables & Tofu - Add the carrot, napa cabbage, mushrooms and tofu. Each guest can cook more beef and help themselves as the vegetables/tofu as they cook. (Tip: try and space out cooking the beef so that you can enjoy it throughout the duration of the meal.) Be sure to try different ingredients with different sauces.
Once more space becomes available in the pot, add the beansprouts, shungiku and chives. Eat up until there are no more ingredients left in the pot.
Course 3: Glass/rice noodles - Give each guest a small portion of glass/rice noodles. Swish them in the broth until cooked and enjoy with your choice of dipping sauce.
Course 4: Finishing noodles - Scoop out any scum that's formed on top of the broth (and any lost ingredients) using a mesh spoon. Divide the broth into individual serving bowls and season generously with salt and pepper to taste. Add cooked udon/kishimen noodles (and mochi) to the leftover broth and warm through. Once hot, divide between the individual bowls of broth and top with chopped spring onions.
Enjoy!

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Hot pots
Method: Simmering
Cuisine: Japanese

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