Japanese Shabu Shabu with homemade sauce

Name: Japanese Shabu Shabu with homemade sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 10 g dried kelp (kombu) ((kombu)); 1 liter water; 50 ml sake; yuzu peel (optional); 400 g thinly sliced wagyu beef; 200g g napa cabbage ((hakusai) roughly cut); 100 g chrysanthemum greens (crown daisy/shungiku/tong ho) ((shungiku)); 50 g carrot ( peeled and thinly sliced); 100 g enoki mushrooms (roots removed); 100 g firm tofu (cubed); 2-3 fresh shiitake mushroom ( stems trimmed); 50 g vermicelli noodles (with short cooking time); 200 g cooked udon noodles ( optional); 2 toasted rice cakes ( (kirimochi) optional); ponzu sauce (for dipping, see my ponzu recipe here); finely chopped green onions ((momiji oroshi) optional); grated daikon radish ((daikon oroshi) optional); spicy grated daikon radish ((momiji oroshi) optional); 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 (rayu) ( optional); grated garlic ( optional)

Instructions

Prep:30minCook:30min

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.

Updated at: Wed, 15 Jan 2025 22:28:00 GMT