Shabu Shabu
Learn how to make restaurant-style and the best Japanese shabu shabu hot pot at home. This shabu recipe is easy with the step-by-step picture guide
Servings: 4 People
Calories: 556kcal
Ingredients
- 1 lb (500g) thinly sliced beef
- 1 lb. (500g) king crab legs, cut into small sections
- 8 oz. (230g) Napa cabbage, cut into pieces
- 2 oz. (60g) enoki mushrooms
- 2 oz. (60g) shiitake mushrooms
- 1 stalk scallion cut into strips
- 2 oz. (60g) baby carrots
SOUP
- 1.5 liter water
- 4- inch (10cm) kombu seaweed
- 2 tablespoons Japanese cooking sake
DIPPING SAUCES
- Bottled sesame dipping sauce
- Ponzu
- Condiments
- Bottled Shichimi Togarashi
- Scallion cut into small rings
Instructions
- Place the meat and crab on two separate plates.
- Assemble the Napa cabbage, enoki mushrooms, shitake mushrooms, scallion and baby carrots in another plate.
- Combine the Soup ingredients in a Shabu pot.
- Prepare the dipping sauces in two small dipping bowls. Place the condiments on small dishes.
- Heat the pot on a countertop burner. When the Soup comes to a rolling boil, add the Napa cabbage, mushrooms, crab legs and other ingredients in the boiling soup.
- Quickly blanch and cook the meat using a pair of chopsticks.
- Remove the meat immediately and dip it in your favorite sauce and enjoy with condiments according to taste.
- Scoop out the other ingredients in the pot and enjoy. You may skim scum off the soup in the pot as needed.
Notes
You may eat Shabu Shabu with steamed rice or add ramen to the soup.
Adapted from Recipes of the World's Most Popular Japanese Dishes Mayuko Matsumura.
Nutrition
Serving: 1g | Calories: 556kcal | Carbohydrates: 20g | Protein: 56g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Cholesterol: 160mg | Sodium: 2663mg | Fiber: 2g | Sugar: 11g