Shabu Shabu

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Shabu Shabu

Ease of preparation rating: Medium.

Yield: 4 servings


Shabu Shabu


12 cups (3L) vegetable broth

1 (4-inch) piece of kombu

1.5 lbs (675g) well-marbled beef, thinly sliced

1 head of napa cabbage, sliced thinly

Green onions, sliced on a bias

Fresh shiitake mushrooms, sliced

8oz. (240g) Tofu, sliced into 1-inch pieces

4 cups (1L) vermicelli rice noodles, cooked

2 cups (480ml) mustard or chrysanthemum greens



Cook vermicelli noodles and set aside.

In a large pot, heat vegetable broth with kombu over high heat.

Bring to a simmer and cook for 5 minutes before removing the kombu.

In the pot arrange the tofu, cabbage, green onions, mushrooms and greens nicely.

Simmer for 2-3 minutes, and add noodles to the center.

Cook for 1 minute, and add the beef just before serving.

Serve hot, and each guest can choose what they want to put on their plate from the Shabu Shabu.

Dip ingredients in the Sesame Sauce.


Sesame Sauce


½ cup (120ml) toasted sesame seeds

½ cup (120ml) sake

¼ cup (60ml) soy sauce

2 tablespoons (30ml) dark miso paste

1 teaspoon (5ml) sugar



Place all ingredients in a food processor.

Mix until you reach a smooth consistency.

Refrigerate for 2 hours for the flavors to develop.

Serve alongside shabu shabu.


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