japanesehot-potbeefpaleokombumushroomweeknightcommunal

Shabu-shabu

Name: Shabu-shabu
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1.2 litres water; 12 g kombu; 300 g thinly sliced beef ribeye or sirloin; 250 g napa cabbage; 120 g shiitake mushrooms; 80 g carrot; 150 g daikon; 30 ml fresh lemon juice; 15 ml fresh lime juice; 45 ml coconut aminos; 15 ml rice vinegar; 30 g grated daikon

Shabu-shabu is a light yet luxurious hot pot built around delicate slices of beef briefly swished through fragrant kombu broth. Crisp-tender vegetables and a bright citrusy ponzu-style dipping sauce keep the dish balanced, clean, and deeply satisfying.

30 min

2 servings

389 kcal

Japanese

Ingredients

Kombu broth

1.2 litreswater
12 gkombu

Hot pot platter

300 gthinly sliced beef ribeye or sirloin
250 gnapa cabbage
120 gshiitake mushrooms
80 gcarrot
150 gdaikon

Ponzu dipping sauce

30 mlfresh lemon juice
15 mlfresh lime juice
45 mlcoconut aminos
15 mlrice vinegar
30 ggrated daikon

Instructions

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.
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.
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.
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.
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.
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.
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.

Nutrition per serving

389 kcal

Calories

32g

Protein

14g

Carbs

21g

Fat

Fiber

Notes

•Ask your butcher for very thin shabu-shabu slices, or freeze the beef for 20-30 minutes and slice it as thinly as possible with a sharp knife.
•Ribeye gives the most traditional rich texture, while sirloin is leaner and slightly lighter.
•If you want a fuller meal while staying paleo, add more mushrooms or extra napa cabbage rather than noodles.
•Any leftover broth can be strained and used as a light soup base the next day.

Background

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.

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