Shabu Shabu
A traditional Japanese hot pot with thinly sliced beef, tofu, mushrooms, greens, and shirataki noodles cooked briefly in a light kombu broth and served with a soy-lemon dipping sauce.
This recipe is Japanese style, dinner, scaled for 4 servings, with 10 min prep and 10 min cook.
Prep: 10 min · Cook: 10 min · Total: 20 min · Serves: 4
Quick cooking notes
- Core ingredients include beef, konbu, shiitake mushrooms, enoki mushrooms.
- Follow all 6 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 4 servings.
Ingredients
- 1 pound beef (very thinly sliced)
- 3 slices konbu
- 8 unit shiitake mushrooms
- 0.5 pound enoki mushrooms
- 0.5 pound mushroom (shimeji)
- 0.5 pound pasta (shirataki)
- 1 pound chinese cabbage
- 0.5 pound watercress
- 1 pound tofu (cut into 1-inch cubes, pressed and drained)
Instructions
- Place the konbu in a medium-sized pot and cover with cold water.
- Gently bring the water almost to a boil, then remove the konbu just before it starts to boil.
- Keep the broth at a very gentle boil.
- Cook the beef, tofu, mushrooms, shirataki, cabbage, and watercress by swishing or simmering them in the hot broth for a few seconds to a few minutes, depending on the ingredient.
- Mix 2 parts soy sauce with 1 part lemon juice to make a dipping sauce.
- Serve immediately with hot steamed rice.
Nutrition (per serving)
- Calories: 410
- Protein: 33 g
- Fat: 24 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Sugar: 4 g
- Sodium: 210 mg
Nutrition values are estimates based on stored ingredient totals and serving size.