Traditional Shabu Shabu (Broth & Dipping Sauce Guide)

Name: Traditional Shabu Shabu (Broth & Dipping Sauce Guide)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 10 g dried kelp (kombu); 1 liter water; 3 tbsp sake; yuzu peel (optional); 450 g thinly sliced beef (paper-thin 1-2 mm, "shabu shabu/hot pot" slices); 200 g Napa cabbage (roughly cut); 100 g chrysanthemum greens (shungiku) (halved); 50 g carrot (peeled and thinly sliced); 100 g enoki mushrooms (roots removed); 100 g firm tofu (cubed); 4 fresh shiitake mushrooms (stems trimmed); 100 g bean sprouts; 50 g thin glass noodles (harusame) (with short cooking time); 200 g cooked udon noodles (optional); 4 cut rice cakes (kirimochi) (toasted, optional); ponzu sauce; finely chopped green onions (optional); grated daikon radish (daikon oroshi) (optional); spicy grated daikon radish (momiji oroshi) (optional); 2 tbsp sesame paste (nerigoma) (or tahini); 1 tbsp Japanese soy sauce (koikuchi shoyu); 2 tbsp rice vinegar (unseasoned); ½ tbsp yellow miso paste (awase) (); 2 tbsp sugar; garlic chive(s) (finely chopped, optional); chili oil (rayu) (optional); grated garlic (optional)

Instructions

Prep:30minCook:30min

Experience Japanese culture at your table with traditional Shabu Shabu hot pot! This recipe includes how to prep, cook, and eat like a pro, with irresistible homemade dipping sauces!

Updated at: Fri, 16 Jan 2026 07:51:10 GMT