Shabu Shabu

Shabu Shabu, Step by Step

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1. Put the water and kombu in a wide pot and heat for 10 minutes. Remove the kombu just before the water boils.

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2. Arrange the beef, cabbage, mushrooms, tofu, carrot and spring onions on platters. Pour the sauces into small bowls.

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3. Bring the broth to a gentle simmer and add the harder vegetables first, cooking for 5 minutes.

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4. Swish a slice of beef through the broth for 10 seconds until no longer pink, dip and eat. Repeat, adding vegetables as needed.

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5. Cook the udon in the remaining broth for 3 minutes and serve in bowls.

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Tips for Making Shabu Shabu

• Slice the beef very thin, and freeze it for 30 minutes first.
• Cook only a few slices at a time so the broth stays hot.
• Check the beef is fully cooked before eating.

Changing the Recipe

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

What to Serve with Shabu Shabu

• Steamed rice
• Pickled vegetables
• Green tea
• Sake

Sides from the same cuisine on this site: Nasu Dengaku, Japanese Milk Bread (Shokupan).

Leftovers and Storage

Best eaten at once. The broth keeps for 2 days in the fridge.

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.

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