Japanese Beef Shabu Shabu


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How to make and cook

Shabu shabu is a popular Japanese hot pot dish that involves cooking thinly sliced meat and vegetables in a simple broth and then dipping them in a variety of flavorful sauces. Learn how to prepare authentic shabu shabu with this simple and delicious recipe!


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Japanese Beef Shabu Shabu


2 servings


Hot pot


1 hour




what you'll need:

» kombu (dried kelp) » sake » water » yuzu peel » thinly sliced wagyu beef » firm tofu » udon noodles » kiri mochi (optional)


» napa cabbage (hakusai) » shungiku (crown daisy) » carrot » enoki mushrooms » shimeji mushrooms » shiitake mushrooms » beansprouts » vermicelli noodles

sesame sauce:

» sesame paste » soy sauce » rice vinegar » miso paste » sugar » salt

customize the sauces:

Sesame sauce: » chives » grated garlic/garlic paste » chili oil Ponzu sauce: » spring onion » momiji oroshi (or grated daikon radish)

Soak kombu

Soak the kombu in a pot of water for at least 30 minutes (and up to 24 hours).


Prepare the ingredients

Cut the vegetables and tofu and take the beef out of the fridge 20 minutes before cooking.


Make the sauce

To make the sesame sauce, mix the sesame paste, soy sauce, rice vinegar, miso paste, sugar and salt in a bowl. Prepare 1 bowl of sesame sauce and 1 bowl of ponzu sauce for each serving.


Prepare additional ingredients

Arrange grated garlic, chopped chives, chili oil, momiji oroshi (or grated daikon) and chopped spring onion in small bowls. These can be mixed in with the sauces according to preference.


Cook broth

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.


Course 1: Beef

Give each guest one piece of beef and swish it in the broth until cooked to their preferred done-ness. Once cooked, dip in your choice of sauce and enjoy the beef on its own.


Course 2: Tofu and vegetables

Add the carrot, napa cabbage, mushrooms and tofu. Each guest can cook more beef and help themselves as the vegetables/tofu as they cook. Try the different ingredients with different sauces.


Course 2: Finish the vegetables

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: Vermicelli 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.


"Clean" the broth

Scoop out any scum that's formed on top of the broth (and any lost ingredients) using a mesh spoon.


Course 4: Finishing noodles

Divide the broth into individual serving bowls and season generously with salt and pepper to taste.


Course 4: Finishing noodles

Add cooked udon / kishimen noodles (and mochi) to the leftover broth and warm through.


Course 4: Finishing noodles

Once hot, divide between the individual bowls of broth and top with chopped spring onions.


See the full post for more information about shabu shabu plus substitutes and additional ingredient ideas!