Shabu-Shabu Hot Pot

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Shabu-shabu is a beloved Japanese hot pot where paper-thin slices of beef and seasonal vegetables are swished through a delicate kombu dashi at the table, then dipped in ponzu or sesame sauce. It's an interactive, light yet deeply savory meal that highlights the freshness of each ingredient. Perfect for gatherings, the cooking is as much a ritual as it is dinner.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 20 gFat
• 7 gSaturated Fat
• 32 gCarbs
• 5 gFiber
• 8 gSugar
• 38 gProtein
• 920 mgSodium
• 980 mgPotassium
• 160 mgCalcium
• 4.5 mgIron
• 28 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the kombu dashi broth

• 8 cups cold water
• 4 pieces dried kombu (about 4 inches each)
• 2 dried shiitake mushrooms
• 1 tablespoon mirin
• 1 teaspoon kosher salt

For the hot pot ingredients

• 1 lb thinly sliced beef ribeye or chuck (shabu-shabu cut)
• 1/2 small napa cabbage, cut into 2-inch pieces
• 8 oz fresh shiitake mushrooms, stems trimmed and scored
• 1 bundle enoki mushrooms, trimmed and separated
• 1 block (14 oz) firm tofu, cut into 1-inch cubes
• 1 large carrot, sliced on the diagonal
• 2 leeks, white and light green parts only, sliced diagonally
• 8 oz shungiku (chrysanthemum greens) or baby spinach, optional

For the ponzu dipping sauce

• 1/2 cup soy sauce
• 1/4 cup fresh yuzu or lemon juice
• 2 tablespoons rice vinegar
• 1 tablespoon mirin
• 1 teaspoon grated daikon radish
• 2 tablespoons chopped scallion

For the sesame dipping sauce

• 1/4 cup tahini or ground toasted sesame
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon mirin
• 1 teaspoon sugar
• 2 tablespoons warm water
• 1 tablespoon chopped scallion

For serving

• 4 cups cooked short-grain white rice or 8 oz cooked udon noodles

Directions

1. Prepare the dashi at least 1 hour ahead: wipe the kombu with a damp cloth, then soak it and the dried shiitake mushrooms in 8 cups of cold water for 30 minutes. Slowly bring to a bare simmer over medium heat; just before the water boils, remove the kombu and mushrooms (reserve the mushrooms for the pot). Stir in the mirin and salt, then keep the broth hot over low heat.
2. Arrange the hot pot ingredients on a large platter, grouping them by type so each piece can be quickly grabbed with chopsticks. Bring the broth to a gentle simmer in a tabletop electric pot or a heavy Dutch oven set over a portable burner.
3. Make the ponzu by whisking together the soy sauce, yuzu juice, rice vinegar, mirin, grated daikon, and scallion in a small bowl. Make the sesame sauce by whisking the tahini, soy sauce, rice vinegar, mirin, sugar, and warm water until smooth, then stir in the scallion. Divide both sauces among individual small bowls for each diner.
4. To cook, use chopsticks to grasp a slice of beef and swish it back and forth in the simmering broth for 8-10 seconds, until it turns just opaque. Dip into either sauce and eat immediately.
5. Add the heartier vegetables first: napa cabbage stems, carrot slices, leeks, and tofu. Simmer for 2-3 minutes until just tender, then fish them out and serve. Follow with the mushrooms, leafy greens, and reserved shiitake.
6. Continue cooking the ingredients a few pieces at a time, replenishing as needed and keeping the broth at a gentle simmer. Strain the rich cooking liquid into bowls at the end for a soothing finishing soup, or ladle it over rice or udon.
7. Serve hot with steamed rice or udon on the side, replenishing the platter with any remaining raw ingredients as diners cook them to taste.

Cook’s Notes

• For the best experience, briefly freeze the beef for 15-20 minutes before slicing; this makes paper-thin slicing at home much easier with a sharp knife.
• Always remove the kombu just before the water reaches a full boil; boiling kombu releases bitter compounds and a slimy texture that can cloud the delicate broth.
• Never overcrowd the pot; cook ingredients in small batches so the broth stays at a steady, gentle simmer and the meat cooks in seconds rather than stewing.
• Save leftover broth after the meal; it's packed with flavor and makes a phenomenal base for next-day udon soup or risotto-style rice.
• If you cannot find shabu-shabu-sliced beef, ask your butcher to slice a ribeye roast to 1/16-inch thickness, or partially freeze a boneless chuck roast and slice it yourself with a long, sharp knife.

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