Authentic Japanese Shabu-Shabu: Warm & Healthy Delights
Enjoy Authentic Japanese Shabu-Shabu with Rich Broth at Home: So Easy, So Delicious!
Introducing the perfect Japanese Shabu-Shabu to revitalize your body during the changing seasons! Dip fresh vegetables and tender beef into the deep, flavorful broth, then savor the taste with ponzu or sesame sauce. It’s the ultimate choice for both health and deliciousness. And don’t forget the hearty shabu-shabu porridge to finish – a complete meal for the whole family!
Essential Ingredients- 1 pack Shabu-Shabu broth (1.4L)
- 300g thinly sliced beef for shabu-shabu
- 300g fresh napa cabbage (approx. 8 leaves)
- 200g konnyaku (konjac jelly)
- 1/2 block firm tofu
- 50g carrot
- 1 stalk leek
Dipping Sauces- Zesty Ponzu Sauce
- Creamy Sesame Sauce
Optional Ingredients (for Porridge)- 1 bowl cooked rice
- 1 fresh egg
- 1 handful roasted seaweed flakes
- 1 Tbsp sesame oil
- A little chopped green onion
- Zesty Ponzu Sauce
- Creamy Sesame Sauce
Optional Ingredients (for Porridge)- 1 bowl cooked rice
- 1 fresh egg
- 1 handful roasted seaweed flakes
- 1 Tbsp sesame oil
- A little chopped green onion
Cooking Instructions
Step 1
First, prepare the fresh napa cabbage. Slice it diagonally into pieces about 1.5cm thick, ensuring the leaves aren’t too densely packed. This helps the cabbage soften beautifully and absorb the broth’s flavor.
Step 2
Cut the leek diagonally into about 1.5cm thick pieces to add aromatic flavor. Slice the firm tofu into bite-sized cubes, around 3-4cm. This size makes them easy to pick up and eat once cooked.
Step 3
For the konnyaku, slice it into approximately 1cm thick pieces. Then, make 2-3 parallel slits down the center of each piece. Twist the konnyaku through the slits to create a decorative shape and a more appealing texture.
Step 4
Use a peeler to thinly shave the carrot into ribbons. Gently roll these ribbons up to create a spiral effect. This not only makes the carrots visually appealing but also ensures they cook evenly and tenderly.
Step 5
Pour 1400ml of fresh water into a deep pot. Add the entire pack of shabu-shabu broth. Using a pre-made broth pack simplifies the process and provides a rich foundation for your soup.
Step 6
Once the broth comes to a rolling boil, it’s time to add your ingredients. First, gently dip the thinly sliced beef into the simmering broth until it’s just cooked through – this keeps it incredibly tender. Then, add the prepared cabbage, konnyaku, tofu, carrot, and leek. Simmer until all the vegetables are tender but still have a slight bite.
Step 7
Dip the cooked shabu-shabu ingredients into the prepared ponzu sauce and sesame sauce. The bright, citrusy ponzu cuts through the richness of the meat, while the creamy sesame sauce adds a nutty depth. Feel free to add a touch of grated wasabi or minced garlic to your dipping sauce for extra zest.
Step 8
Now for the grand finale: a nourishing porridge! Ladle out most of the broth, leaving about 1-2 bowls in the pot. Add the cooked rice and let it simmer, allowing the rice to absorb the flavorful broth until it becomes thick and soupy. Crack in an egg and stir well until it’s cooked. Finally, garnish generously with roasted seaweed flakes, a drizzle of sesame oil, and some chopped green onions for a comforting and delicious shabu-shabu porridge.
