Shabu-shabu

Nutrition · per serving

Steps

1. 1

   Place the water and kombu in a medium pot and let it soak while you prepare the vegetables, about 10 minutes. This quick soak helps extract flavour faster within the 30-minute timeline.

   1.2 litres water12 g kombu
2. 2

   Prepare the hot pot platter: cut the napa cabbage into 4-5 cm pieces, remove shiitake stems and score the caps if you like, peel the carrot and slice it very thinly on the bias, and peel the daikon and cut half into thin rounds for the pot. Finely grate the remaining daikon for the dipping sauce.

   250 g napa cabbage120 g shiitake mushrooms80 g carrot150 g daikon
3. 3

   Make the ponzu-style dipping sauce by mixing the lemon juice, lime juice, coconut aminos, rice vinegar, and grated daikon in 2 small serving bowls or one shared bowl. Taste: it should be bright, salty, and sharp enough to balance the rich beef.

   30 ml fresh lemon juice15 ml fresh lime juice45 ml coconut aminos15 ml rice vinegar30 g grated daikon
4. 4

   Set the pot over medium heat and bring the kombu broth to just below a simmer, about 8-10 minutes. Do not let it boil with the kombu in it or the broth can become slimy and harsh. Remove the kombu just before simmering.

   1.2 litres water12 g kombu
5. 5

   Add the napa cabbage stems, carrot, daikon rounds, and shiitake mushrooms to the broth. Simmer for 4-5 minutes until the daikon is just tender and the mushrooms are softened but still springy. Add the leafy napa parts for the last 1 minute so they stay sweet and bright.

   250 g napa cabbage120 g shiitake mushrooms80 g carrot150 g daikon
6. 6

   Bring the broth back to a gentle simmer. Swish 1-2 slices of beef at a time in the broth for 10-20 seconds, just until the meat changes colour and turns silky. Overcooking will make it firm, so keep the broth gentle rather than rapidly boiling.

   300 g thinly sliced beef ribeye or sirloin
7. 7

   Serve immediately: dip the cooked beef and vegetables into the ponzu-style sauce as you eat. Ladle a little hot broth into bowls if desired.

   300 g thinly sliced beef ribeye or sirloin250 g napa cabbage120 g shiitake mushrooms80 g carrot150 g daikon30 ml fresh lemon juice15 ml fresh lime juice45 ml coconut aminos15 ml rice vinegar30 g grated daikon

Origin & History

Shabu-shabu is a Japanese nabemono hot pot dish that became popular in Osaka in the mid-20th century, inspired in part by earlier East Asian hot pot traditions. Its name imitates the swishing sound of thin slices of meat moved through hot broth. The dish is prized for its communal style, clean flavours, and emphasis on high-quality ingredients.