Shabu Shabu

Name: Shabu Shabu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 piece kombu (dried kelp) ((10 g, 3 x 3 inches, 7.5 x 7.5 cm; 1 piece per large donabe)); water ((enough to fill the donabe about two-thirds full; add more as needed during cooking)); ¼ napa cabbage ((1.5 lb, 680 g; about 8 leaves)); ½ bunch shungiku (chrysanthemum greens) ((4 oz, 113 g)); 1 Tokyo negi (long green onion); 1 package enoki mushrooms ((7 oz, 200 g)); 1 package shimeji (brown beech) mushrooms ((3.5 oz, 100 g)); 4 shiitake mushrooms ((2.3 oz, 65 g)); 2 inches carrot ((2.3 oz, 65 g)); 1 package medium-firm tofu (momen dofu) ((14 oz, 396 g) ); 1 lb thinly sliced beef (such as ribeye) ((4 oz, 113 g per serving)); 1 serving udon noodles; ponzu ((store-bought or Homemade Ponzu Sauce)); sesame dipping sauce; 2 inches daikon radish ((5 oz, 143 g)); 2 green onions/scallions ((0.9 oz, 25 g)); shichimi togarashi (Japanese seven spice) ((optional, for a spicy kick))

Instructions

Prep:15minCook:15min

Shabu Shabu is a popular Japanese hot pot where everyone cooks together at the table. Swish thinly sliced meat in a light broth, along with tofu and fresh vegetables, then dip each bite into flavorful sauces. It's a fun, comforting meal that's easy to make at home.

Updated at: Mon, 26 Oct 2026 01:00:28 GMT