Japanese Shabu Shabu Broth Recipe (しゃぶしゃぶ)

Shabu Shabu is a popular Japanese-style hot pot where the meat and assorted vegetables are cooked in a flavorful broth called kombu dashi. Everyone at the table takes part in the cooking and enjoys the ingredients with different dipping sauces. It's intimate yet casual, and a whole lot of fun!

Course: Main Course

Cuisine: Japanese

Keyword: hot pot, shabu shabu

Servings: 4

Author: Nami

INGREDIENTS

1 kombu (dried kelp) (10 g, 3" x 3" or 7.5 cm x 7.5 cm)
1 package udon noodles (9 oz/250 g)
8 leaves napa cabbage (12 oz/340 g)
½ bunch shungiku (Garland Chrysanthemum) (4 oz/113 g)
(you can substitute the chrysanthemum for spinach or another green of your choice)
1 Negi/Long Green Onion (4 oz/113 g)(Use 2 green onions)
1 package enoki mushrooms (7 oz/200 g)
1 package shimeji mushrooms (3.5 oz/100 g)
4 shiitake mushrooms (2.3 oz/65 g)
2 inches carrot (2.3 oz/65 g)
1 package medium firm tofu (14 oz/396 g)
1 lb thinly sliced beef/pork (450g)

Tags: Hotpot, Recipe, Shabu-shabu broth, Steamboat, Tips

Recover password

Create my account

Japanese Shabu Shabu Broth Recipe (しゃぶしゃぶ)