Shabu Shabu
Before cooking
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Steps as written in the recipe card.
26 stepsTiming varies by step
Ingredient prep checklist
- Beef: 1 lb thinly sliced beef (such as ribeye) ((4–5 oz, 113–140 g per serving))
- Shichimi Togarashi: shichimi togarashi (Japanese seven spice) ((optional, for a spicy kick))
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.
References
This step uses
- ponzu
- sesame dipping sauce
Full ingredient reference
- 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 leaves napa cabbage ((12 oz, 340 g))
- ½ bunch shungiku (chrysanthemum greens) ((4 oz, 113 g))
- 1 Tokyo negi (long green onion)
- 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))
- 2 inches carrot ((2.3 oz, 65 g))
- 1 package medium-firm tofu (momen dofu) ((14 oz, 396 g) )
- 1 lb thinly sliced beef (such as ribeye) ((4–5 oz, 113–140 g per serving))
- ponzu
- sesame dipping sauce
- 2 inches daikon radish ((5 oz, 143 g))
- 2 green onions/scallions ((0.9 oz, 25 g))
- shichimi togarashi (Japanese seven spice) ((optional, for a spicy kick))