Shabu Shabu Table

Shabu Shabu Table

Seonkyoung Longest

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If you love flavorful soup with lots of meat and veggies, then this Japanese-style hot pot is for you.

Shabu Shabu Table

Ingredients

  • For the broth:

  • 5x5-inch kombu (dasima)

  • 3 dried shiitake mushrooms

  • For the vegetables/meat:

  • 1/2 head napa cabbage, cut into 2-inch pieces

  • 2 large Korean green onions or regular green onions, cut diagonally into 2-inch pieces

  • 1 bundle crown daisy (aka, Tong Hao or Shungiku), ends trimmed

  • 1 bundle yu chou, ends trimmed

  • 10 baby bok choy, cut into quarters

  • 1 package enoki mushrooms, ends trimmed and pulled apart

  • 2 cups beech mushrooms

  • 2 pounds beef, pork loin, and/or chicken breast, thinly sliced (or buy pre-sliced shabu shabu meat from Asian store)

  • 1 package ramen noodles or udon noodles

  • Dipping sauces:

  • Creamy sesame dressing: 1 tablespoon Tahini, 2 tablespoons mayonnaise, 1 tablespoon soy sauce, 1 tablespoon honey, 1 tablespoon sesame oil, 1/2 tablespoon rice vinegar, 1/2 tablespoon toasted sesame seeds, 2 tablespoons shabu shabu broth

  • Ponzu: 1/4 cup soy sauce, 3 tablespoons yuzu juice, 1/2 teaspoon sugar, 2 tablespoons rice vinegar, 2 tablespoons shabu shabu broth

  • Garnish:

  • Grated daikon

  • Chopped green onion

Instructions

  1. In a large bowl add 8 cups water and kombu. Let soak for 30 minutes. Pour water with kombu into a large pot, add shiitake mushrooms. Bring it to a boil, remove kombu and simmer for 15 minutes.

  2. Meanwhile, prepare vegetables and make dipping sauces. For dipping sauces combine all ingredients for each sauce, mix well.

  3. Arrange all ingredients on serving plates. Place raw meat on one plate and vegetables on another.

  4. Set out a portable burner and place meat and veg plates on table. Each guest gets a bowl or small plate for cooked food, two sauce dishes and a set of chopstick and spoons.

  5. Bring pot with broth to table and set on burner. Bring it to a simmer and add the vegetables that take a longer time to cook. While vegetables are cooking, each guest can start to cook their meat by dipping in simmering broth. It takes only a few seconds.

  6. Add grated daikon and chopped green onion into sauces as you desire.

  7. Dip cooked meat and vegetables into dipping sauces and enjoy shabu shabu!

  8. End of meal tip: When most ingredients are gone, add ramen or udon noodles to pot. The broth is full of flavor from all the meat and vegetables. Add soy sauce or salt to taste, and enjoy!

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