Japanese · Lunch · Dinner
Shabu-Shabu
しゃぶしゃぶ
Paper-thin slices of lean beef swished through a gentle kombu broth with tofu, mushrooms and greens, then dipped in a bright homemade citrus-soy ponzu. It is a light, interactive hot pot that is mostly vegetables and lean protein.
- Prep
- 40 min
- Cook
- 30 min
- Total
- 70 min
- Serves
- 4
Calories come from: Carbs 21% · Fat 31% · Protein 48%
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Ingredients
For 4 servings- 1 piece, about 10 x 15 cm10 gKombu (dried kelp)
- 8 1/2 cups (2 litres)2,000 gWater
- 500 gLean beef sirloin, very thinly sliced (shabu-shabu cut)
- 1/4 large head400 gNapa cabbage
- 8 medium150 gFresh shiitake mushrooms
- 2 small bunches200 gEnoki mushrooms
- 1 block (400 g)Firm tofu
- 1 medium80 gCarrot
- 4 stalks60 gSpring onions
- 5 cups loosely packed150 gSpinach (or shungiku chrysanthemum greens)
- 1/4 cup64 gReduced-sodium soy sauce
- 3 tbsp46 gLemon juice (or yuzu juice)
- 1 tbsp15 gRice vinegar
- 1 tbsp18 gMirin
- 1/2 cup grated100 gDaikon radish, finely grated
- 1 thumb-sized piece10 gFresh ginger, finely grated
- 1 tbsp8 gToasted sesame seeds (optional)
Steps
- 1
Wipe the kombu with a damp cloth and soak it in the water in a wide pot for 30 minutes.
- 2
Stir the soy sauce, lemon juice, rice vinegar and mirin together in a small bowl to make the ponzu.
- 3
Cut the napa cabbage into bite-sized pieces, separating the thick white stems from the leafy tops.
- 4
Remove the shiitake stems and cut a shallow cross into each cap.
- 5
Trim the root ends from the enoki and pull them into small clusters.
- 6
Cut the tofu into 2–3 cm cubes.
- 7
Peel the carrot and slice it thinly into rounds.
- 8
Cut the spring onions into 4 cm lengths on the diagonal.
- 9
Wash the spinach and trim any tough stems.
- 10
Arrange the vegetables, tofu and beef slices on separate platters, keeping the raw beef apart from everything else.
- 11
Put the grated daikon and ginger into small dishes, with the sesame seeds if using.
- 12
Heat the pot of kombu water over medium heat for about 10 minutes and lift out the kombu just before it boils.
- 13
Set the pot over a portable burner at the table, or keep it on the stove, at a lively simmer.
- 14
Add the carrot, cabbage stems, shiitake and tofu first and simmer for 5 minutes.
- 15
Using separate chopsticks or tongs for raw meat, swish a slice of beef through the simmering broth until no pink remains, about 15–20 seconds.
- 16
Add the cabbage leaves, enoki, spinach and spring onions in batches, cooking each for 1–2 minutes until just tender.
- 17
Skim off any foam from the surface as you go.
- 18
Dip the beef and vegetables into the ponzu with a little daikon, ginger and sesame seeds, and keep cooking in rounds until everything is eaten.
Swaps, storage and make-ahead
Swaps
- Use thinly sliced pork loin or chicken breast instead of beef sirloin if that is easier to find, cooking each slice until no pink remains.
- For a vegan version, leave out the beef and add extra tofu and mushrooms; the broth, ponzu and other ingredients are already plant-based.
- For a gluten-free meal, replace the soy sauce with a tamari labelled gluten-free and check that your mirin and rice vinegar are labelled gluten-free too.
- Swap the spinach for bok choy or pea shoots, and use lime juice if you have no lemon or yuzu.
Storage
This hot pot is best eaten fresh at the table. Refrigerate leftover cooked vegetables, tofu and broth within 2 hours in shallow covered containers, use the broth within 1 to 2 days, bring it to a full rolling boil before eating, and do not freeze the cooked vegetables or tofu.
Make ahead
Soak the kombu and mix the ponzu up to a day ahead and keep them covered in the fridge. You can also wash and cut the vegetables and tofu a few hours early and refrigerate them covered, keeping the raw beef wrapped separately until serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: SoyGlutenSesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (1,051 g) | Per 100 g | |
|---|---|---|
| Calories | 403 kcal | 38 kcal |
| Protein | 51.6 g | 4.9 g |
| Carbohydrates | 22.3 g | 2.1 g |
| of which sugars | 6.1 g | 0.6 g |
| Fiber | 8.2 g | 0.8 g |
| Fat | 14.7 g | 1.4 g |
| of which saturated | 3.3 g | 0.3 g |
| Sodium | 790 mg | 75 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
