Shabu Shabu Recipe
Shabu Shabu
Flavors of Japan
Total time: less than 15 minutes

Preparation time: 15 minutes
Cooking time: A few seconds

Difficulty: Easy
Chef's Note

The term "shabu shabu" comes from the sound made by chopsticks as they swish back and forth in the broth. This is a cooking method that can be categorized with fondues. As with European-style fondues, shabu shabu is a perfect dish for friendly get-togethers. All the ingredients are laid out on a large platter. Guests use their chopsticks to take whatever item they wish and then immerse it for a few seconds into the boiling broth. It is then dipped into a highly-seasoned sauce and eaten.

In Japan, a special Mongolian cooking vessel is usually used, but you could also use an electric wok or a fondue pot. Unlike other Japanese meals, small bowls of rice aren't served on the side with shabu shabu. Instead, once all the meat and vegetables have been eaten, noodles are added to the broth. Then the broth and noodles are ladled into small bowls for all the guests.

- Beef or lamb, sliced paper thin
- Mushrooms (shiitake)
- Green onions, quartered lengthwise
- White Chinese cabbage leaves (pre-cooked)
- Chrysanthemum leaves (local tradition)
- Small cubes of tofu
- Bamboo shoots (available canned)
- Wheat noodles (fu) soaked for 5 minutes in cold water and drained

- 1 piece of dried kelp (konbu)
- Boiling water

Side sauces
- Sauce flavored with sesame and daikon
- or soya sauce
  1. Present all ingredients to cook on a plate.
  2. Warm the broth.
Shabu Shabu 1
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