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
Ingredients
- 1 lb (500g) beef thinly sliced
- 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. Arrange the Napa cabbage, enoki mushrooms, shiitake mushrooms, scallions, and baby carrots on another plate.
- Combine the Soup ingredients in a shabu pot.
- Prepare the Dipping Sauces in two small bowls. Place the Condiments in 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 the other ingredients to the boiling soup.
- Quickly blanch and cook the meat using a pair of chopsticks. Remove the meat immediately, dip it in your favorite sauce, and enjoy with condiments to taste.
- Scoop out the other ingredients from the pot and enjoy. You may skim off any scum from 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: 131kcal | Carbohydrates: 6g | Protein: 22g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 48mg | Sodium: 991mg | Potassium: 506mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2195IU | Vitamin C: 24mg | Calcium: 119mg | Iron: 1mg