Shabu Shabu | Japanese Hot Pot

Shabu Shabu (しゃぶしゃぶ) is one of the most popular hot pot in Japan.

It's usually quite expensive if you dine at a proper restaurant, but making at home is lot cheaper!! This recipe guide you through how to make the 2 traditional sauces, and basic tips about Japanese hot pots!!

[Serving] 2-3 serves

[Prep time] 20-30 mins (Ponzu sauce needs to infuse overnight)

[Cook time] 10-20 mins

[Storage] Sesame sauce: 1 week in a fridge. Ponzu: 1 month in a fridge

[Difficulty] E *(A=Hard E=Easy)

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[Ingredients] (GRAM)

-Sliced beef (Ribeye or chuck) 300g

-Sliced pork (Loin or belly) 300g

-Napa cabbage 300g

-Enoki 170g

-Carrot 200g

-Scallion 100g

-Daikon 150g

-Water 1500ml

-Kombu 5g

-Salt 2tsp (10g)

-Cooked rice 300g

-Egg 2

(Sesame sauce)

-Sesame paste (hulled) 40g

-Soy sauce 4tbsp (60ml)

-Sugar 2tsp (10g)

-Sesame oil 1tbsp (15ml)

-Rice vinegar 1tbsp (15ml)

-Mayonnaise 20g

-Garlic 10g

(Ponzu)

-Water 3tbsp (45ml)

-Rice vinegar 3tbsp (45ml)

-Mirin 3tbsp (45ml)

-Kombu 2g

-Bonito flake 10g

-Soy sauce 6tbsp (90ml)

-Lemon juice 10ml

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[Ingredients] (OUNCE)

-Sliced beef (Ribeye or chuck) 0.66lb

-Sliced pork (Loin or belly) 0.66lb

-Napa cabbage 10.6oz

-Enoki 6oz

-Carrot 7oz

-Scallion 3.5oz

-Daikon 5.3oz

-Water 53oz

-Kombu 0.2oz

-Salt 2tsp (0.35oz)

-Cooked rice 10.6oz

-Egg 2

(Sesame sauce)

-Sesame paste (hulled) 1.4oz

-Soy sauce 4tbsp (2.1oz)

-Sugar 2tsp (0.35oz)

-Sesame oil 1tbsp (0.5oz)

-Rice vinegar 1tbsp (0.5oz)

-Mayonnaise 0.7oz

-Garlic 0.35oz

(Ponzu)

-Water 3tbsp (1.6oz)

-Rice vinegar 3tbsp (1.6oz)

-Mirin 3tbsp (1.6oz)

-Kombu 0.07oz

-Bonito flake 0.35oz

-Soy sauce 6tbsp (3.2oz)

-Lemon juice 0.35oz

[Reipe video]

(Chapter)

0:00 Prepare ingredients

3:27 Sesame sauce (Goma-Dare)

4:16 Ponzu sauce

6:01 Cook Shabu Shabu

8:35 Rice porridge

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[Instruction]

[Chapter1: Prepare ingredients]

1. Cut all the veggies thinly

2. Keep the daikon juice, and some chopped scallion leaves

3. Soak kombu and water for 1hr to overnight

[Chapter2: Sesame sauce]

Mix all the ingredients

[Chapter3: Ponzu]

1. Boil: Rice vinegar, Mirin, Kombu, water

2. Remove from the heat, add bonito. Infuse 5-10mins

3. Add soy sauce and lemon juice

4. Chill overnight

5. Strain

[Chapter4:Shabu Shabu]

1. Boil the kombu water, salt, and daikon juice on low to medium heat

2. Just before boiling, remove kombu

3. Add carrot and Napa cabbage core. Medium heat 3-4 mins

4. Add the rest of the veggies

5. Lid on. Cook until soft

6. Turn down to low to medium heat, then dip your meats

7. Cook to your liking, and dive into the sauce!

[Chapter5: Rice porridge]

1. Skim and boil the left over dashi

2. Add rice. Medium heat about 10mins

3. Add egg and scallion, salt to taste

[BGM] Personal Effect by Zac Nelson