Shabu Shabu
Make Shabu Shabu at home—a cozy Japanese hot pot cooked at the table with tender meat and veggies. Easy prep, light broth, and savory dips perfect for gatherings.
- Total time
- 30 min
- Active time
- 15 min
- Yield
- 4
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
Ingredient watchpoints2 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Beef
1 lb thinly sliced beef (such as ribeye) ((4–5 oz, 113–140 g per serving))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Shabu Shabu Recipe (Video)しゃぶしゃぶ
Shichimi Togarashi
shichimi togarashi (Japanese seven spice) ((optional, for a spicy kick))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Shabu Shabu Recipe (Video)しゃぶしゃぶ
Additional ingredient notes
Ingredients for Shabu Shabu
Kombu (dried kelp) and water Thinly sliced beef (chuck or ribeye; well marbled) Medium-firm tofu Shiitake mushrooms, enoki mushrooms, and shimeji mushrooms Napa cabbage Shungiku (chrysanthemum greens) Tokyo negi (long green onion) – or use
JUMP TO RECIPE Substitutions Kombu dashi: We always use soup stock made with dried kelp for this dish. Simply drop a piece of kombu in a pot of water and let it steep. If you can’t find kombu, you can use another dashi. Thinly-sliced beef or pork: Select well-marbled meat labeled “for shabu shabu” from a Japanese or Korean grocery store. If you can’t find it, you can slice good-quality chuck or rib eye yourself using my How to Slice Meat Thinly tutorial. Dipping sauces: You can find bottled ponzu (citrus soy sauce) and creamy sesame sauce on Amazon or at an Asian/Japanese supermarket.
Substitutions
Kombu dashi: We always use soup stock made with dried kelp for this dish.
Simply drop a piece of kombu in a pot of water and let it steep. If you can’t find kombu, you can use another dashi. Thinly-sliced beef or pork: Select well-marbled meat labeled “for shabu shabu” from a Japanese or Korean grocery store. If you can’t find it, you can slice good-quality chuck or rib eye yourself using my How to Slice Meat Thinly tutorial. Dipping sauces: You can find bottled ponzu (citrus soy sauce) and creamy sesame sauce on Amazon or at an Asian/Japanese supermarket. I like the fresh taste of my Homemade Ponzu Sauce and Homemade Sesame Sauce recipes, so please give them a try! Shungiku and Tokyo negi: Try a Japanese or Asian grocery store for harder-to-find produce like shungiku, long green onion, and Japanese mushrooms. Or, you can swap your choice of leafy greens and vegetables.
Ingredients US CUSTOMARY METRIC 1X 2X 3X
1 piece kombu (dried kelp) (1 piece per large donabe; 10 g, 3 x 3 inches, 7.5 x 7.5 cm per piece) water 1 serving udon noodles (8.8 oz, 250 g frozen or parboiled udon noodles; 3 oz, 90 g dry udon noodles) 8 leaves napa cabbage (12 oz, 340 g
Method Overview
Structured method notes that are separate from the step timeline.
Nami’s Recipe Tips
Use a pot that retains heat – We use a Japanese earthenware pot called donabe (土鍋) that distributes and retains heat well.
You could also use a heavy-bottomed pot or an electric hot pot. Use paperthin meat – The well-marbled beef adds flavor to the broth and the thin slices take seconds to cook.
Variations and Customizations
We typically cook hot pot with thinly sliced beef and pork, but occasionally, we cook seafood or chicken as in my Chicken Hot Pot called Mizutaki.
Add different vegetables. Try cabbage, broccoli, zucchini, carrots, other leafy Asian greens, and sweet corn (cut in sections).
Source video
Source video
Method Timeline
Prep
ActivePrep
15 min
Prep time from the source recipe card.
Cook
ActiveCook
15 min
Cook time from the source recipe card.
Total
PassiveTotal
30 min
Total time from the source recipe card.
Step 1
You can make my Homemade Ponzu Sauce and Homemade Sesame Sauce from scratch ahead of time. You can also purchase these sauces at Japanese grocery stores.
Image detailsYou can make my Homemade Ponzu Sauce and Homemade Sesame Sauce from scratch ahead of time. You can also purchase these sauces at Japanese grocery stores.Just One Cookbook · Shabu Shabu Recipe (Video)しゃぶしゃぶDev reference Inputs and tools2
Uses
- ponzu
- sesame dipping sauce
Step 2
Gather all the ingredients.
Step 3
Fill 1 large donabe clay pot (or Dutch oven or any heavy-bottomed pot) two-thirds full of water. Add 1 piece kombu (dried kelp) and soak for at least 30 minutes. Meanwhile, prepare the other ingredients. The right image shows the kombu dashi after 30 minutes. Note: Use 1 piece of kombu per large donabe. If you‘re doubling this recipe, use two donabe and put 1 piece of kombu in each pot.
Image detailsFill 1 large donabe clay pot (or Dutch oven or any heavy-bottomed pot) two-thirds full of water. Add 1 piece kombu (dried kelp) and soak for at least 30 minutes. Meanwhile, prepare the other ingredients. The right image shows the kombu dashi after 30 minutes. Note: Use 1 piece of kombu per large donabe. If you‘re doubling this recipe, use two donabe and put 1 piece of kombu in each pot.Just One Cookbook · Shabu Shabu Recipe (Video)しゃぶしゃぶDev reference Checks1
TimingInfoTiming30 minutes
Target: 30 minute
Expected state: Add 1 piece kombu (dried kelp) and soak for at least 30 minutes.
Inputs and tools2
Uses
- 1 piece kombu (dried kelp) ((1 piece per large donabe; 10 g, 3 x 3 inches, 7.5 x 7.5 cm per piece))
- water
Why and source
This step has reviewed source-backed guidance.
- Source: Shabu Shabu Recipe (Video)しゃぶしゃぶ
Step 4
Prepare the udon noodles according to the package instructions. I use 1 serving udon noodles (still frozen) and reheat it in boiling water for 1 minute. Transfer them to iced water to stop the cooking, then drain well. Place on a plate and set aside. The meal ends with the udon course after you‘ve eaten the main meal.
Image detailsPrepare the udon noodles according to the package instructions. I use 1 serving udon noodles (still frozen) and reheat it in boiling water for 1 minute. Transfer them to iced water to stop the cooking, then drain well. Place on a plate and set aside. The meal ends with the udon course after you‘ve eaten the main meal.Just One Cookbook · Shabu Shabu Recipe (Video)しゃぶしゃぶDev reference Checks2
TimingInfoTimingfor 1 minute
Target: 1 minute
Expected state: I use 1 serving udon noodles (still frozen) and reheat it in boiling water for 1 minute.
ServiceMain recipeSource service instruction
Prepare the udon noodles according to the package instructions. I use 1 serving udon noodles (still frozen) and reheat it in boiling water for 1 minute. Transfer them to iced water to stop the cooking, then drain well. Place on a plate and set aside. The meal ends with the udon course after you‘ve eaten the main meal.
Inputs and tools1
Uses
- 1 serving udon noodles
Why and source
This step has reviewed source-backed guidance.
- Source: Shabu Shabu Recipe (Video)しゃぶしゃぶ
Step 5
Cut 8 leaves napa cabbage crosswise into 2-inch (5-cm) pieces, and then cut each piece in half or thirds lengthwise. Keep the tough/thick parts and leafy pieces in separate piles.
Image detailsCut 8 leaves napa cabbage crosswise into 2-inch (5-cm) pieces, and then cut each piece in half or thirds lengthwise. Keep the tough/thick parts and leafy pieces in separate piles.Just One Cookbook · Shabu Shabu Recipe (Video)しゃぶしゃぶDev reference Inputs and tools1
Uses
- 8 leaves napa cabbage ((12 oz, 340 g))
Step 6
Cut ½ bunch shungiku (chrysanthemum greens) into 2-inch (5-cm) pieces. Keep the thick parts and leafy pieces in separate piles.
Image detailsCut ½ bunch shungiku (chrysanthemum greens) into 2-inch (5-cm) pieces. Keep the thick parts and leafy pieces in separate piles.Just One Cookbook · Shabu Shabu Recipe (Video)しゃぶしゃぶDev reference Inputs and tools1
Uses
- ½ bunch shungiku (chrysanthemum greens) ((4 oz, 113 g))
Step 7
Diagonally cut only the white part of 1 Tokyo negi (long green onion) into pieces ½ inch (1.3 cm) thick. Tip: Reserve the green part for another use, like making Homemade Chashu.
Image detailsDiagonally cut only the white part of 1 Tokyo negi (long green onion) into pieces ½ inch (1.3 cm) thick. Tip: Reserve the green part for another use, like making Homemade Chashu.Just One Cookbook · Shabu Shabu Recipe (Video)しゃぶしゃぶDev reference Inputs and tools1
Uses
- 1 Tokyo negi (long green onion)
Step 8
Rinse 1 package enoki mushrooms and 1 package shimeji (brown beech) mushrooms. Discard the root ends of both mushrooms and separate them into smaller chunks.
Image detailsRinse 1 package enoki mushrooms and 1 package shimeji (brown beech) mushrooms. Discard the root ends of both mushrooms and separate them into smaller chunks.Just One Cookbook · Shabu Shabu Recipe (Video)しゃぶしゃぶDev reference Inputs and tools3
Uses
- 1 package enoki mushrooms ((7 oz, 200 g))
- 1 package shimeji (brown beech) mushrooms ((3.5 oz, 100 g))
- 4 shiitake mushrooms ((2.3 oz, 65 g))
Step 9
Cut off the stems of 4 shiitake mushrooms. Optionally, cut a decorative flower pattern on the caps (see How to Cut Shiitake Hanagiri).
Step 10
Cut 2 inches carrot into ¼-inch rounds. Optionally, you can use a vegetable cutter to cut the carrots into a flower shape.
Image detailsCut 2 inches carrot into ¼-inch rounds. Optionally, you can use a vegetable cutter to cut the carrots into a flower shape.Just One Cookbook · Shabu Shabu Recipe (Video)しゃぶしゃぶDev reference Inputs and tools1
Uses
- 2 inches carrot ((2.3 oz, 65 g))
Step 11
Cut 1 package medium-firm tofu (momen dofu) into square pieces about 1 inch (2.5 cm) thick.
Image detailsCut 1 package medium-firm tofu (momen dofu) into square pieces about 1 inch (2.5 cm) thick.Just One Cookbook · Shabu Shabu Recipe (Video)しゃぶしゃぶDev reference Inputs and tools1
Uses
- 1 package medium-firm tofu (momen dofu) ((14 oz, 396 g) )
Step 12
Arrange all the vegetables, mushrooms, and tofu on a serving platter.
Image detailsArrange all the vegetables, mushrooms, and tofu on a serving platter.Just One Cookbook · Shabu Shabu Recipe (Video)しゃぶしゃぶDev reference Checks1
ServiceMain recipeSource service instruction
Arrange all the vegetables, mushrooms, and tofu on a serving platter.
Why and source
This step has reviewed source-backed guidance.
- Source: Shabu Shabu Recipe (Video)しゃぶしゃぶ
Step 13
Peel 2 inches daikon radish and grate it (I use a ceramic grater). Squeeze it gently to remove most of the liquid and put the grated daikon in a small bowl.
Image detailsPeel 2 inches daikon radish and grate it (I use a ceramic grater). Squeeze it gently to remove most of the liquid and put the grated daikon in a small bowl.Just One Cookbook · Shabu Shabu Recipe (Video)しゃぶしゃぶDev reference Inputs and tools1
Uses
- 2 inches daikon radish ((5 oz, 143 g))
Step 14
Cut 2 green onions/scallions into thin rounds and put it in a bowl.
Image detailsCut 2 green onions/scallions into thin rounds and put it in a bowl.Just One Cookbook · Shabu Shabu Recipe (Video)しゃぶしゃぶDev reference Inputs and tools1
Uses
- 2 green onions/scallions ((0.9 oz, 25 g))
Step 15
Prepare optional shichimi togarashi (Japanese seven spice) in a bowl. Lay the 1 lb thinly sliced beef (such as ribeye) on a platter.
Image detailsPrepare optional shichimi togarashi (Japanese seven spice) in a bowl. Lay the 1 lb thinly sliced beef (such as ribeye) on a platter.Just One Cookbook · Shabu Shabu Recipe (Video)しゃぶしゃぶDev reference Inputs and tools2
Uses
- 1 lb thinly sliced beef (such as ribeye) ((4–5 oz, 113–140 g per serving))
- shichimi togarashi (Japanese seven spice) ((optional, for a spicy kick))
Step 16
Set up a portable gas stove at the table and put the donabe on the burner. Place the platters with the ingredients on the table. Give each person their own bowls of ponzu and sesame dipping sauce. I also prepare a shallow bowl for each diner to cool their food.
Image detailsSet up a portable gas stove at the table and put the donabe on the burner. Place the platters with the ingredients on the table. Give each person their own bowls of ponzu and sesame dipping sauce. I also prepare a shallow bowl for each diner to cool their food.Just One Cookbook · Shabu Shabu Recipe (Video)しゃぶしゃぶDev reference Checks1
HoldingMain recipeSource holding instruction
Set up a portable gas stove at the table and put the donabe on the burner. Place the platters with the ingredients on the table. Give each person their own bowls of ponzu and sesame dipping sauce. I also prepare a shallow bowl for each diner to cool their food.
Why and source
This step has reviewed source-backed guidance.
- Source: Shabu Shabu Recipe (Video)しゃぶしゃぶ
Step 17
Bring the broth to a simmer over medium heat. Take out the kombu right before water starts to boil (otherwise, the water will get slimy).
medium heatStep 18
Add the tofu, tough parts of napa cabbage and shungiku, negi, carrots, and some mushrooms. Reserve the softer, leafy vegetables to cook later. You don’t have to put all the ingredients in at once; cook in batches, if you prefer. Cover to cook for 10 minutes.
Image detailsAdd the tofu, tough parts of napa cabbage and shungiku, negi, carrots, and some mushrooms. Reserve the softer, leafy vegetables to cook later. You don’t have to put all the ingredients in at once; cook in batches, if you prefer. Cover to cook for 10 minutes.Just One Cookbook · Shabu Shabu Recipe (Video)しゃぶしゃぶDev reference Visual cue
once; cook in batches, if you prefer.
Checks2
Visual cueInfoVisualonce; cook in batches, if you prefer.
Expected state: once; cook in batches, if you prefer.
TimingInfoTimingfor 10 minutes
Target: 10 minute
Expected state: Cover to cook for 10 minutes.
Why and source
This step has reviewed source-backed guidance.
- Source: Shabu Shabu Recipe (Video)しゃぶしゃぶ
Step 19
While you’re waiting for the food to cook, prepare your dipping sauces. Add the grated daikon, shichimi togarashi, and green onion to the ponzu. Add the green onion to the sesame sauce.
Step 20
When you‘re ready to eat the meat, pick up a piece of thinly sliced beef with a set of communal cooking chopsticks. Stir or “swish“ the meat in the boiling broth and cook for 20–30 seconds or until the meat is no longer pink; be careful not to overcook it.
Warning:
be careful not to overcook it.
Image detailsWhen you‘re ready to eat the meat, pick up a piece of thinly sliced beef with a set of communal cooking chopsticks. Stir or “swish“ the meat in the boiling broth and cook for 20–30 seconds or until the meat is no longer pink; be careful not to overcook it.Just One Cookbook · Shabu Shabu Recipe (Video)しゃぶしゃぶDev reference Visual cue
until the meat is no longer pink; be careful not to overcook it.
Checks2
Visual cueInfoVisualuntil the meat is no longer pink; be careful not to overcook it.
Expected state: until the meat is no longer pink; be careful not to overcook it.
TimingInfoTimingfor 20–30 seconds
Target: 0-1 minute
Expected state: Stir or “swish“ the meat in the boiling broth and cook for 20–30 seconds or until the meat is no longer pink; be careful not to overcook it.
Why and source
This step has reviewed source-backed guidance.
- Source: Shabu Shabu Recipe (Video)しゃぶしゃぶ
Step 21
Serve the beef, vegetables, mushrooms, and tofu once cooked and enjoy the food dipped in ponzu or sesame sauce.
Image detailsServe the beef, vegetables, mushrooms, and tofu once cooked and enjoy the food dipped in ponzu or sesame sauce.Just One Cookbook · Shabu Shabu Recipe (Video)しゃぶしゃぶDev reference Visual cue
once cooked and enjoy the food dipped in ponzu or sesame sauce.
Checks2
Visual cueInfoVisualonce cooked and enjoy the food dipped in ponzu or sesame sauce.
Expected state: once cooked and enjoy the food dipped in ponzu or sesame sauce.
ServiceMain recipeSource service instruction
Serve the beef, vegetables, mushrooms, and tofu once cooked and enjoy the food dipped in ponzu or sesame sauce.
Why and source
This step has reviewed source-backed guidance.
- Source: Shabu Shabu Recipe (Video)しゃぶしゃぶ
Step 22
Skim off the scum and foam from the surface, especially after cooking the meat, to keep the broth as clean as possible. Then, add the softer, leafy vegetables to the broth as you make room in the pot. Simmer for a few minutes and serve. Cook the meat as you're ready to eat, and enjoy the other ingredients while restocking the pot along the way. Tip: Prepare a fine-mesh skimmer and a 2-cup measuring cup filled with water so you can easily skim as you cook at the table. The water will help clean the skimmer.
Image detailsSkim off the scum and foam from the surface, especially after cooking the meat, to keep the broth as clean as possible. Then, add the softer, leafy vegetables to the broth as you make room in the pot. Simmer for a few minutes and serve. Cook the meat as you're ready to eat, and enjoy the other ingredients while restocking the pot along the way.Tip: Prepare a fine-mesh skimmer and a 2-cup measuring cup filled with water so you can easily skim as you cook at the table. The water will help clean the skimmer.Just One Cookbook · Shabu Shabu Recipe (Video)しゃぶしゃぶDev reference Checks1
ServiceMain recipeSource service instruction
Skim off the scum and foam from the surface, especially after cooking the meat, to keep the broth as clean as possible. Then, add the softer, leafy vegetables to the broth as you make room in the pot. Simmer for a few minutes and serve. Cook the meat as you're ready to eat, and enjoy the other ingredients while restocking the pot along the way. Tip: Prepare a fine-mesh skimmer and a 2-cup measuring cup filled with water so you can easily skim as you cook at the table. The water will help clean the skimmer.
Why and source
This step has reviewed source-backed guidance.
- Source: Shabu Shabu Recipe (Video)しゃぶしゃぶ
Step 23
When you're done cooking the ingredients, skim the broth one last time to prepare for the udon noodles. Typically, a hot pot meal ends with cooking udon noodles or porridge.
Step 24
Add the udon noodles to the pot and reheat for 1–2 minutes. Lightly season the broth with salt and white pepper, if you‘d like (optional).
Image detailsAdd the udon noodles to the pot and reheat for 1–2 minutes. Lightly season the broth with salt and white pepper, if you‘d like (optional).Just One Cookbook · Shabu Shabu Recipe (Video)しゃぶしゃぶDev reference Checks1
TimingInfoTimingfor 1–2 minutes
Target: 1-2 minute
Expected state: Add the udon noodles to the pot and reheat for 1–2 minutes.
Why and source
This step has reviewed source-backed guidance.
- Source: Shabu Shabu Recipe (Video)しゃぶしゃぶ
Step 25
Dilute the individual bowls of ponzu sauce with the broth and serve the udon noodles in each bowl.
Image detailsDilute the individual bowls of ponzu sauce with the broth and serve the udon noodles in each bowl.Just One Cookbook · Shabu Shabu Recipe (Video)しゃぶしゃぶDev reference Checks1
ServiceMain recipeSource service instruction
Dilute the individual bowls of ponzu sauce with the broth and serve the udon noodles in each bowl.
Why and source
This step has reviewed source-backed guidance.
- Source: Shabu Shabu Recipe (Video)しゃぶしゃぶ
Step 26
You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for a month.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Key Kitchen Tools or Key Equipment
portable gas stove and gas canister donabe, heavy-bottomed pot, or electric hot pot long cooking chopsticks.
Preparation
Step 1 – Prepare the broth and reheat the udon.
Soak the kombu and water in a donabe for at least 30 minutes. Meanwhile, if you’re going to serve udon noodles at the end of your hot pot meal, reheat the frozen udon in boiling water.
Show 9 more media items
Cooking
Step 5 – Cook the dense vegetables.
Bring the dashi to a boil over medium heat; remove the kombu just before boiling. Add the tofu, thick parts of the napa cabbage and shungiku, carrots, and some mushrooms.
Show 7 more media items
Storage Tips
To store: You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for a month.
Email me this recipe Plus, enjoy weekly doses of recipe inspiration as a bonus! Email(Required) Shabu Shabu 4.71 FROM 98 VOTES by Namiko Hirasawa Chen Shabu Shabu is a famous Japanese hot pot where everyone at the table cooks together.
For the Sauces and Garnish
ponzu (store bought or make my Homemade Ponzu Sauce) sesame dipping sauce (store bought or make my Homemade Sesame Sauce) 2 inches daikon radish (5 oz, 143 g) 2 green onions/scallions (0.9 oz, 25 g) shichimi togarashi (Japanese seven spice)
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Why I Love This Recipe
No pre-cooking needed: Just cut the ingredients and let everyone cook it at the table.
I love not cooking before dinnertime! Light and nutritious: Everything cooks in hot broth, not oil.
Article photos
Photos used with the article notes.
Source: Shabu Shabu Recipe (Video)しゃぶしゃぶ
Recipe structure
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4
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Adapted from source
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Shabu Shabu Recipe (Video)しゃぶしゃぶ
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