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Shabu-shabu

Name: Shabu-shabu
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: JP
Ingredients: 1 piece (10 × 10 cm) kombu (dried kelp); 1.5 litres water; 300 g beef sirloin or ribeye, sliced paper-thin; 300 g pork belly or loin, sliced paper-thin; ¼ napa cabbage, cut into chunks; 1 carrot, thinly sliced; 8 shiitake mushrooms; 100 g enoki mushrooms; 300 g silken or medium tofu, cubed; 1 bunch mizuna or spinach; 120 ml ponzu sauce; 4 tbsp Japanese sesame paste or tahini; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp sugar; 2 spring onions, finely chopped; 200 g fresh udon noodles (to finish); 3 tbsp water (for the sesame sauce)

25m

Prépa

20m

Cuisson

Portions

Facile

Difficulté

Fondue japonaise : fines tranches de bœuf et de porc plongées quelques secondes dans un bouillon de kombu, avec sauces ponzu et sésame.

#japanese#hot-pot#beef#pork#ponzu#sesame#sharing

Portions

4portions

Ingrédients

Nutrition

calories620

protein42g

carbs40g

fat32g

fiber6g

Par portion

Étapes

Soak the kombu

In a wide pot (about 24 cm / 9 in across, at least 2 litres capacity), soak the kombu in the water for 30 minutes so it releases its flavour.

1 piece (10 × 10 cm) kombu
1.5 litres water

✅ C'est prêt quand : the water turns pale amber and smells faintly of the sea

⏱30:00

Make the sesame sauce

Whisk the sesame paste, soy sauce, rice vinegar and sugar with the extra water until smooth and pourable. Pour the sauces into separate small bowls and top the ponzu bowls with half the spring onions.

4 tbsp sesame paste
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sugar
2-3 tbsp water
90 ml ponzu sauce
1 spring onion

✅ C'est prêt quand : the sauce is smooth and coats a spoon

Heat the broth

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Swish and dip

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Finish with udon

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Soak the kombu

In a wide pot (about 24 cm / 9 in across, at least 2 litres capacity), soak the kombu in the water for 30 minutes so it releases its flavour.

1 piece (10 × 10 cm) kombu
1.5 litres water

✅ C'est prêt quand : the water turns pale amber and smells faintly of the sea

⏱30:00

Make the sesame sauce

4 tbsp sesame paste
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sugar
2-3 tbsp water
90 ml ponzu sauce
1 spring onion

✅ C'est prêt quand : the sauce is smooth and coats a spoon

Heat the broth

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Swish and dip

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Finish with udon

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History & Culture

The Story Behind the Dish

📍 Osaka📅 1950s🥢 JP

Shabu-shabu was popularised in Osaka in the 1950s, inspired by Chinese hot pots. The name imitates the sound of the meat being swished through the broth.

Unlike sukiyaki, the broth is very light, so the flavour comes from the quality of the meat and the dipping sauces.