What is Shabu Shabu?
What is shabu-shabu? Simply put, this mysteriously-named dish is a popular style of nabemono, or Japanese hot pot, featuring paper-thin slices of tender meat and fresh vegetables cooked together in a large open pot. Unlike other types of hot pot, where the ingredients are cooked together before serving, shabu-shabu ingredients are served raw and cooked tableside during the meal, similar to fondue. This particular way of eating hot pot dining originated in Osaka during the 1950s but has since spread all across Japan and even to other countries like Singapore. It gets its name from the Japanese onomatopoeia for “swish, swish,” as each piece of meat is lightly swished around in boiling broth before eating.
The best thing about shabu-shabu is that the ingredients can be customized to one’s own taste and preferences, from a decadent meal of A5-ranked wagyu beef to a healthy vegetarian spread full of fresh produce. Before you read further: Enjoy 8% off all Shabu Shabu ingredients with code shabu8 from 30/04/22 to 08/05/22 on shiki.sg
Shabu Shabu Equipment
Shabu Shabu Ingredients
The traditional broth for shabu-shabu is a simple dashi made from kombu seaweed, with no additional flavors added since the meat and vegetables are dipped in sauce before eating. However, it’s becoming more popular for restaurants to offer shabu shabu with flavored hot pot broth such as kimchi broth, tomato dashi, and even soy collagen broth. A split nabe pot with a divider down the center can also be used to cook with two different kinds of broth at once.
One thing about how to eat shabu-shabu which sets it apart from other kinds of Japanese hot pot meals is that it involves dipping meat and vegetables into a large variety of assorted sauces. The two main styles of shabu-shabu dipping sauce are ponzu, a citrusy soy sauce, and goma-tare, a type of sesame sauce. Condiments like sliced green onions, grated daikon radish, shichimi pepper, and chili oil can all be added to customize the flavor.Shabu-shabu is usually enjoyed with a bowl of rice. Typically, plain steamed white rice is offered, but sprouted brown rice is a good choice for a healthier option. Noodles can also be enjoyed with shabu-shabu such as harusame, a type of thin glass noodle, or thick udon noodles, which can be added to the soup pot at the end of the meal.
How to Eat Shabu Shabu
Cover the nabe pot and allow the broth to come to a boil, then reduce it to a simmer for cooking. During the meal, try to keep the broth at a low boil to prevent overcooking.
Remove the cooked meat and vegetables from the pot and dip them into the various sauces. Generally, ponzu is used for vegetables and sesame sauce for meat, although this can be varied according to one’s own personal tastes.
Shabu Shabu Recipe – How to Cook:
1/4 napa cabbage (about 350 g)
½ bunch shungiku (Garland Chrysanthemum) or mizuna greens (about 115 g)
1 Negi (leeks) (about 110 g)
1 package enoki mushrooms or shimeji mushroom as you like (about 200 g)
4 shiitake mushrooms (about 65 g)
2 inches carrot (about 65 g)
1 package medium firm tofu (about 396 g)
450 g thinly sliced beef (chuck or rib eye), or pork (113-140 g per person)
1 package udon noodles (about 250 g) or cooked rice (Typically, hot pot meal ends with cooking udon noodles or porridge.)You can also add any other vegetables as you like.
DIPPING SAUCE & CONDIMENTS
(You can purchase at the store, or make one on your own. Please check for the recipe.)
Shichimi Togarashi (Japanese seven spice) – optional
Grated Daikon Radish – optional
Chopped Green Onion – optional
1. Fill a donabe (or any large pot) two-thirds full with water. Add kombu (dried kelp) and soak in water for at least 30 minutes. **You can lightly wipe the kelp before putting it into the water. The white powders on the surface are umami extract, so please do not over rinse.
While preparing the broth, let’s prepare the dipping sauce and all the other ingredients!
Preparing Dipping Sauce and Condiments
Use grater or food processor and make the grated daikon radish. (5 cm cut of daikon)Chopped Green Onion
Chop the green onion into about 2-3 mm (1 green onion)Ponzu Sauce Recipe: (2-3 people)
*Soy Sauce <5 tablespoon>
*Vinegar <4 tablespoon>
*Mirin <3 tablespoon>
*Lemon juice < 6 to 9 drops >
1. Mix all the *ingredients together
Sesame Sauce Recipe: (2-3 people)
Ground Sesame Seeds (white) – 2 tablespoon
Mirin – 2 tablespoon
Sugar – 1 tablespoon
Soy Sauce – 1 tablespoon
Mayonnaise – 1 tablespoon
Vinegar – 1 teaspoon
Miso paste – 1/2 teaspoon
Sesame oil – 1/2 teaspoon
1. Wisk Miso paste and Mirin well together until the miso paste becomes smooth.
2. Add all the other ingredients and mix. Then microwave for 1 minute.
3. Wait until it gets cool.
2. Cut the shungiku, mizuna green or any other green vegetables into 5 cm pieces.
3. Cut the white part of negi (leeks) diagonally into 1.5 cm thick pieces.
4. Rinse enoki and shimeji mushrooms. Discard the bottom of both mushrooms and separate into smaller chunks.
5. Cut the stem of shiitake mushrooms. You can cut the surface of shiitake mushroom with x-shaped cuts to make shiitake mushroom easier to absorb broth.
6. Cut the carrot into ¼ inch rounds.
7. Cut the tofu into 2 – 3 cm thick square pieces.
8. Prepare udon noodles according to the instructions on the package, such as put frozen udon in a boiling water and reheat for 1 minute or microwave for 2 minutes. Transfer to iced water, and drain well.
9. Arrange all the ingredients on a serving platter.
How to Cook :
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