Shabu Shabu (#しゃぶしゃぶ)

Shabu Shabu

  30 mins  Cooking - Free food icons 10 mins  Client, dinner, eat, food, man, meal, restaurant icon  4 servings 
Course: Main course
Cuisine: Japanese


  • 10 pieces Napa cabbage
  • 1 Negi (or 2 green onions/ ½ leek)
  • 1 pack Enoki mushrooms 
  • 1 pack Shimeji mushrooms 
  • 2 inches Carrot (or 8 pieces baby carrot)
  • 1 Medium-firm tofu
  • ½ bunch Shungiko (Tong Ho)
  • 500g Thinly sliced beef/ pork (optional)


  Sauce and seasoning

  • 2 tb-sp mirin
  • 3 tb-sp soy sauce


Bakery svglinecolor recipe book icon - Bakery Icons 2017 Steps by step

1. Fill a donabe (large pot) two-thirds full with water. Add kombu and soak in water for at least 20 minutes

2. Place tofu block onto a cutting board and sliced the tofu into 1-inch pieces

3. Cut shungiku and napa cabbages into 2-inch pieces, and then cut each piece of cabbage into half or thirds

4. Cut the negi (green onion/leeks) diagonally into ½ inch (1.3 cm) thick pieces

5. Rinse enoki and shimeji mushrooms. Discard the bottom of both mushrooms and separate into smaller chunks

6. Cut the stem of shiitake mushrooms and cut the carrot into ¼ inch rounds

7. Set a portable gas burner and put the donabe on the stove. Place platters with ingredients on the table

8. Add some of your ingredients to the pot (except beef/ pork) with the soy sauce and mirin

9. Bring the broth to a simmer over medium heat

10. Add remaining ingredients in the boiling broth as needed and simmer for a few minutes. Skim off the scum and fat from the brothas you repeat cooking

11. Add udon noodles in the pot and reheat for 1-2 minutes

Bright, idea, lamp, tips iconStep's secret tips:

  • You may replace the soy sauce, mirin and kombu with an instant pack of soup


Leave a comment

Please note, comments must be approved before they are published