Shabu Shabu
Hot pot is a communal meal — everyone sits around the table and takes piping hot food straight from the pot. After cooking meat and vegetables, the remaining umami-rich, savory broth is used to cook noodles to provide a satisfying, filling end.
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Product(s) Used
Special Diet
Dairy-FreeCourse
Main CourseMain Ingredient
BeefOccasion
Authentic JapaneseIngredients
- 4 cups Water
- 1-2 pieces Kombu (about ½ oz.)
- 1/2 Large head Napa cabbage, cut to 2-3 inch length
- 1/2 carrot, sliced very thinly with a peeler
- 1 Naga negi Japanese long green onion (or 4 regular green onions), cut into ½ inch thick slices
- 1 package shimeji mushrooms, base removed
- 1 package Medium-firm tofu, cut into 8 pieces
- 1/2 package Shungiku (chrysanthemum) or Mizuna, if available
- 1 lb Beef (chuck or rib eye) or Pork (pork belly or pork shoulder), shaved paper-thin for Shabu Shabu, about 1/16-inch thickness
For 3 Dipping Sauces
- San-J Citrus Tamari Splash
- San-J Sweet Tamari Splash Use from the bottle, or to make Gomadare (Sesame dipping sauce): Mix ¾ cup of San-J Sweet Tamari Splash and ¼ cup of Tahini (ground sesame paste)
- San-J Umami Tamari Splash
For Shime
- Udon noodles, cooked
- Any San-J Tamari Splash to taste
- 1 green onion, chopped
Equipment
- portable gas burner
Directions
- Soak Kombu in a large pot with 4 cups of water for about 30 minutes.
- Prep Veggies & Tofu: Meanwhile, clean and cut the vegetables. Press the tofu then cut. Arrange vegetables and tofu nicely on a large plate.
- Make the Kombu-dashi (Kombu broth): Transfer the pot of Kombu to a portable gas burner at the dinner table. Turn on low heat to simmer the water with Kombu. Right before the water starts boiling, remove the Kombu.
- To cook the vegetables: Add about ¼ portion of each vegetable to the kombu-dashi. Start with the vegetables that take longer to cook; Napa cabbage, thinly peeled carrots, mushrooms, naga negi, tofu, then shungiku
- To cook the meat, hold one piece at a time with chopsticks and swish it in the broth for about 10-20 seconds.
- Dip cooked meat and vegetables in the dipping sauces for each bite.
- Repeat cooking vegetables and meat once each batch is cleared.
- For shime at the end, add cooked udon noodles to the remaining broth. Add San-J Tamari Splash if the broth needs more flavor. Sprinkle with chopped green onion and enjoy.
Learn more about authentic Japanese hot pot in our article, A Complete Guide to Japanese Hot Pot.
