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Loading...Chinese style shabu shabu transforms the Japanese hot pot tradition with a fragrant, herbal clear broth built on pork bones, red dates, goji berries, and dried shiitake. Thin slices of meat and fresh vegetables are swished in the simmering liquid tableside, then dipped in savory sesame or chili-oil sauces for a light, interactive meal.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 28 gFat
- 8 gSaturated Fat
- 38 gCarbs
- 5 gFiber
- 6 gSugar
- 48 gProtein
- 980 mgSodium
- 920 mgPotassium
- 180 mgCalcium
- 6 mgIron
- 28 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the aromatic broth
- 8 cups water
- 1 lb pork bones or chicken carcass
- 4 slices fresh ginger
- 3 scallions, halved
- 6 pitted red dates (jujubes)
- 4 dried shiitake mushrooms
- 2 tbsp Shaoxing wine
- 1 tsp salt and 1/2 tsp ground white pepper
For the dipping sauces
- 1/2 cup Chinese sesame paste
- 3 tbsp light soy sauce
- 2 cloves garlic, finely minced
- 2 tbsp chili oil with sediment
- 2 scallions, finely chopped
- 2 tbsp chopped fresh cilantro
For the hot pot ingredients
- 8 oz lamb shoulder, sliced paper-thin
- 8 oz beef sirloin, sliced paper-thin
- 8 oz firm tofu, cut into 1-inch cubes
- 1/2 head Napa cabbage, cut into 2-inch pieces
- 4 oz enoki mushrooms, trimmed
- 4 oz lotus root, peeled and thinly sliced
- 4 oz mung bean glass noodles
- 1 bunch baby bok choy, halved
Directions
- Combine the water, pork bones, ginger, scallions, red dates, dried shiitake mushrooms, and Shaoxing wine in a large stockpot. Bring to a boil over high heat, then reduce to a gentle simmer for 30 minutes, skimming any foam that rises to the surface.
- Season the broth with salt and white pepper. Add the goji berries during the final 5 minutes of simmering for a subtle sweet note. Strain the broth and transfer it to a tabletop hot pot, electric cooker, or a clay pot set over a portable burner.
- While the broth simmers, arrange the meat and vegetables on serving platters. For paper-thin slices, partially freeze the lamb and beef for 20-30 minutes before slicing against the grain with a sharp knife.
- Prepare the dipping sauces: in individual small bowls, loosen the sesame paste with 2-3 tablespoons of warm water until smooth, then stir in soy sauce, garlic, chili oil, scallions, and cilantro. Adjust each bowl to taste.
- Bring the broth to a gentle rolling boil at the table. Using chopsticks or a small mesh strainer, swish the meat slices in the broth for 15-30 seconds until they just turn opaque and curl.
- Cook the firm vegetables first, starting with lotus root and Napa cabbage stems for 1-2 minutes, then add tofu, mushrooms, and leafy greens. Glass noodles go in last and cook in 2-3 minutes until translucent.
- Dip each cooked item into your prepared sauce before eating, and sip the fragrant broth from a small ladle between bites for warmth and extra flavor.
- Top up the hot pot with boiling water as needed during the meal, and add a few extra goji berries if desired. Serve alongside steamed jasmine rice and a plate of plain steamed buns to round out the meal.
Cook’s Notes
- Freeze the lamb and beef for 20-30 minutes before slicing; this firms the meat and makes paper-thin cuts much easier to achieve.
- For a richer, deeper broth, simmer the pork bones for up to 2 hours ahead of time and refrigerate so you can easily lift off the solidified fat.
- Substitute thinly sliced fish such as tilapia, sea bass, or salmon for a lighter coastal-style version; cook fish for only 10-15 seconds.
- A divided hot pot lets you keep one side of the broth pure and add a spicy mala seasoning (Sichuan peppercorns, dried chilies, and bean paste) to the other for adventurous diners.
- Always cook vegetables before the noodles so they don't soak up all the broth; refresh the pot with hot water every 20 minutes to maintain the gentle simmer.
