Shabu Shabu
Light and Elegant. Shabu Shabu gets its name from the Japanese onomatopoeia for the "swish-swish" sound of cooking paper-thin meat in a light kombu broth. It's a healthy, interactive hot pot experience perfect for the donabe.
Ingredients
For the broth:
- 1 piece kombu (dried kelp), about 10cm x 20cm
- 1 litre water
For the hot pot:
- 400g paper-thin sliced beef or pork
- ½ napa cabbage, cut into bite-sized pieces
- 1 block firm tofu, cubed
- 200g udon noodles
- 100g enoki mushrooms
- 4 shiitake mushrooms, stems removed
- 2 negi (Japanese long onions), sliced
- 1 carrot, sliced thinly
- 100g glass noodles (harusame)
For the dipping sauces:
- Ponzu sauce
- Sesame (gomadare) sauce
- Grated daikon radish
- Chopped scallions
- Shichimi togarashi (seven spice)
Instructions
- Prepare the broth: Place kombu in a donabe with water and soak for at least 30 minutes. Heat slowly over medium heat and remove the kombu just before the water boils.
- Prepare ingredients: Arrange all sliced meat, vegetables, tofu, and noodles on platters. Prepare the dipping sauces in small individual bowls.
- Set up at the table: Place the donabe on a portable burner and bring the broth to a gentle simmer.
- Swish and cook: Using chopsticks, pick up a slice of meat and swish it back and forth in the simmering broth for just a few seconds until it changes colour.
- Cook vegetables: Add vegetables and tofu to the broth and let them simmer. Pick them out as they cook.
- Dip and eat: Dip each piece in your preferred sauce and enjoy.
- Finish with noodles: After the main course, cook udon noodles in the flavourful remaining broth for a satisfying finish.
Tip: The key is to not overcook the meat — just a quick swish is enough. The broth gets richer as you cook more ingredients in it.