Shabu Shabu
Learn how to make restaurant-style and the best Japanese shabu shabu hot pot at home. This shabu recipe is easy with the step-by-step picture guide
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb (500g) beef (thinly sliced )
- 1 lb. (500g) king crab legs (cut into small sections)
- 8 oz. (230g) Napa cabbage (cut into pieces)
- 2 oz. (60g) enoki mushrooms
- 2 oz. (60g) shiitake mushrooms
- 1 stalk scallion (cut into strips)
- 2 oz. (60g) baby carrots
- 1.5 liter water
- 4- inch (10cm) kombu seaweed
- 2 tablespoons Japanese cooking sake
- bottled sesame dipping sauce
- ponzu
- bottled shichimi togarashi
- scallion (cut into small rings)
Instructions
- 1
Place the meat and crab on two separate plates. Arrange the Napa cabbage, enoki mushrooms, shiitake mushrooms, scallions, and baby carrots on another plate.
- 2
Combine the Soup ingredients in a shabu pot.
- 3
Prepare the Dipping Sauces in two small bowls. Place the Condiments in small dishes.
- 4
Heat the pot on a countertop burner. When the soup comes to a rolling boil, add the Napa cabbage, mushrooms, crab legs, and the other ingredients to the boiling soup.
- 5
Quickly blanch and cook the meat using a pair of chopsticks. Remove the meat immediately, dip it in your favorite sauce, and enjoy with condiments to taste.
- 6
Scoop out the other ingredients from the pot and enjoy. You may skim off any scum from the soup in the pot as needed.