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Ingredients to make shabu shabu on a gray background (a basket of vegetables and noodles, a plate of thinly sliced wagyu beef, various bowls of condiments and a bowl of sesame sauce and ponzu sauce)

Japanese Shabu Shabu with homemade sauce

5 from 3 votes
By Yuto Omura
https://sudachirecipes.com
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. In this article, I will guide you through the steps of preparing authentic shabu shabu at home, including how to choose the right ingredients, make the dipping sauces and finish off your meal with tasty noodles.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course Dinner, Main Course
Cuisine Japanese
Servings 2 portions
Calories 1129
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Dinner, Main Course
Cuisine: Japanese
Servings: 2 portions
Calories: 1129

Ingredients 
 

Shabu shabu broth

Shabu shabu ingredients

  • 400 g thinly sliced wagyu beef
  • 200g g napa cabbage (hakusai) roughly cut
  • 100 g chrysanthemum greens (shungiku) (shungiku)
  • 50 g carrot(s) peeled and thinly sliced
  • 100 g enoki mushroom(s) roots removed
  • 100 g firm tofu cubed
  • 2-3 fresh shiitake mushroom(s) stems trimmed
  • 50 g vermicelli noodles with short cooking time
  • 200 g cooked udon noodles optional
  • 2 toasted rice cakes (kirimochi) optional

Ponzu sauce and additions

Homemade sesame shabu shabu sauce

  • 2 tbsp sesame paste (neri goma)
  • 1 tbsp soy sauce
  • 2 tbsp rice vinegar
  • ½ tbsp yellow miso paste (awase miso) awase/mixed miso
  • 2 tbsp sugar
  • 1 pinch salt
  • garlic chive(s) optional
  • chili oil optional
  • grated garlic optional

Instructions 

Preparation

  • Soak 10 g dried kelp (kombu) in 1 liter water in a pot for at least 30 minutes or until rehydrated. (You can soak it longer if you prefer, some people soak it overnight.)
    Two pieces of kombu soaking in an aluminum pot
  • While the kombu is soaking, prepare the meat, vegetables and tofu according to the instructions on the ingredient list. Arrange them on a plate or tray and place them near the stove. Take the beef out of the refrigerator 20 minutes before cooking.
    Vegetables and noodles for shabu shabu in a bamboo basket (chives, beansprouts, shungiku, napa cabbage, shimeji mushrooms, enoki mushrooms, carrots, shiitake mushrooms and glass noodles.)
  • Make the sesame sauce by mixing 2 tbsp sesame paste, 1 tbsp soy sauce, 2 tbsp rice vinegar, ½ tbsp yellow miso paste (awase miso), 2 tbsp sugar and 1 pinch salt in a small bowl until smooth. Divide between individual serving bowls.
    Shabu shabu sesame sauce mixed in a glass bowl
  • In small bowls, prepare garlic chive(s), chili oil and grated garlic (to add to the sesame sauce) and finely chopped green onions and grated daikon radish or spicy grated daikon radish (for the ponzu sauce). Lay them out on the table.
    Additional ingredients to add to sauces according to preferences (grated garlic, chopped chives, momiji oroshi, chili oil and chopped spring onion)
  • Once the kombu is rehydrated, add 50 ml 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.
    Yuzu peel in kombu dashi

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.
    Cooking thinly sliced wagyu beef in kombu dashi by swishing with chopsticks
  • Course 2: Vegetables & Tofu
    Add the carrot, napa cabbage, mushrooms and tofu. Each guest can cook more beef and help themselves while the vegetables and tofu are cooking.  (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 and sauce combinations.
    Cooking beef in the shabu shabu pot with 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.
    adding beansprouts, chives and shungiku to shabu shabu 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.
    cooking glass noodles in the shabu shabu broth
  • Course 4: Finishing noodles
    Scoop out any scum that's formed on top of the broth and remove leftover broken 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.
    cooking noodles and toasted mochi in shabu shabu broth
  • Enjoy!

Nutrition

Serving: 1089.6g | Calories: 1129kcal | Carbohydrates: 55g | Protein: 39.6g | Fat: 87.1g | Saturated Fat: 26.12g | Polyunsaturated Fat: 8g | Cholesterol: 177mg | Sodium: 1410mg | Fiber: 9.6g