Shabu Shabu

Paper-thin beef swished through steaming kombu broth at the table, then dipped in nutty sesame or bright ponzu sauce. Shabu shabu turns dinner into a cozy, interactive ritual. It is light, social, and endlessly fun to eat.

Prep time

30 mins

Cook time

25 mins

Total time

55 mins

Servings

4 servings

Calories

420

Ingredients

• 600g very thinly sliced beef (2mm)
• 1.5 liters dashi stock or light chicken stock
• 1 piece kombu (10cm), rinsed
• 200g Chinese cabbage, cut into wide strips
• 2 blocks silken or medium tofu, cubed
• 150g shiitake mushrooms, stems removed
• 150g enoki mushrooms, roots trimmed
• 2 spring onions, cut into 5cm lengths
• 1 large carrot, cut into thin rounds
• 100g udon noodles
• 100ml ponzu sauce
• 100ml sesame dipping sauce (goma dare)
• 2 tablespoons grated daikon, to serve
• 1 tablespoon finely sliced spring onion tops, to serve

Instructions

1. Lay the beef slices on a platter and arrange all the vegetables, tofu, and mushrooms on a second platter, restaurant-style.
2. Pour the dashi into a donabe or large pot, add the kombu, and set it over a portable burner at the table.
3. Bring the broth to a gentle simmer — never a rolling boil — and remove the kombu once it starts to bubble.
4. Add the harder vegetables first: carrot, cabbage, and shiitake, cooking 3 minutes.
5. Invite everyone to swish a slice of beef in the broth for 5 to 10 seconds, just until it turns pink-white.
6. Dip the cooked beef in ponzu or sesame sauce with daikon and spring onions, then eat immediately.
7. Cook the tofu, enoki, and spring onions as the meal progresses.
8. Finish by cooking the udon directly in the richly flavored broth and serving it in bowls.

Pro tips

• The broth must stay at a bare simmer — boiling makes the beef tough.
• Do not overcook the beef; 5 to 10 seconds is all it needs.
• Finish the meal with noodles in the broth — it is the best part.
• Provide small tongs and bowls so everyone can cook comfortably.

Frequently asked questions