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Shabu Shabu


Product(s) Used

Special Diet


Main Course

Main Ingredient



Authentic Japanese


  • 4 cups Water
  • 1-2 pieces Kombu (about ½ oz.)
  • 1/2 Large head of Napa cabbage, cut into 2-3 inch length
  • 1/2 carrot, peeled very thinly with a peeler
  • 1 Naga negi (Japanese long green onion ) or 4 regular green onions, but into ½ inch thick slices
  • 1 package shimeji mushrooms, bottom removed
  • 1 package Medium-firm tofu, cut into 8 pieces
  • 1/2 package Shungiku (chrysanthemum ) or Mizuna
  • 1 lb Beef (chuck or rib eye) or Pork (pork belly or pork shoulder), thinly sliced for Shabu Shabu, about 1/16 inch thickness
  • Udon noodles, cooked
  • San-J Tamari Soy Sauce if necessary to add flavor to the leftover of the broth
  • 1 green onion, chopped

For Dipping Sauce

  • A: Ponzu
  • 1 cup of San-J Tamari Splash
  • B: Gomadare (Sesame dipping sauce)
  • Mix ¾ cup of San-J Tamari Splash, ¼ cup of Tahini( ground sesame paste), and 1 Tbsp. of sugar.


  • Add 4 cups of water to a large pot and put Kombu in water for about 30 minutes.
  • Prepare the vegetables and arrange them nicely on a large plate.
  • Turn on the heat of a portable gas burner and put the large pot and simmer the water with kombu in the pot over low heat. Right before the water starts boiling, take out the Kombu. This is the kombu-dashi (kombu broth)
  • Cook about ¼ to 1/3 portion of each vegetable in the kombu-dashi. Start with the vegetables that take longer to cook; Napa cabbage, thinly peeled carrots, mushrooms, naga negi, tofu, then shungiku
  • Holding one piece of meat at a time with chopsticks or a tongue and cook the meat by swishing it in the broth. It takes only 10-20 seconds to cook shabu shabu meat as it is very thin.
  • Dip cooked meat and vegetables in ponzu sauce or gomadare.
  • Repeat cooking vegetables and meat once each batch is cleared.
  • For shime at the end, add cooked udon noodle to the remaining broth. Add tamari soy sauce if the broth needs more flavor. Sprinkle chopped green onion and enjoy.

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