Shabu-shabu is a Japanese hotpot dish made of a broth with thinly sliced meat and vegetables and served with dipping sauces. The dish’s name is onomatopoeic and describes the “swish swish” sound as the ingredients are stirred and boiled in the hotpot. It is also a quintessential Japanese winter dish and great when hosting large numbers of people as you can keep topping it up.
Ingredients:
- Konbu (kelp)
- Chinese cabbage
- Enoki mushrooms
- Shitake mushrooms or other mushrooms
- Glass noodles
- Carrots
- Pork (very thinly sliced)
- Spring onion
- Seafood of your choice (we used prawns and fishballs)
- Kimchi as a topping
- Soy sauce
- Ponzu sauce
- Salt and pepper
- Dashi stock
Shabu Shabu Recipe:
- Make a broth with konbu by boiling one large strip of konbu it in water for around 20 minutes.
- Meanwhile, prepare and cut all the vegetables, cutting the carrots into slices and the Chinese cabbage into chunks.
- Add the vegetables and simmer until cooked through. Add finely sliced pork and swish it in the pot to cook for a few seconds.
- When the broth is bubbling, add the vegetables and seafood and leave to simmer until cooked through.
- Serve into bowls and dip into ponzu sauce and finely sliced spring onion and enjoy.
Kimchi Hotpot Recipe:
- Make a broth with kimchi dashi powder (can be bought in Asian supermarkets) and gochujang paste and kimchi for extra spice and boil it in water.
- Meanwhile, prepare and cut all the vegetables, cutting the carrots into slices and the Chinese cabbage into chunks.
- Add the vegetables and seafood into the hotpot and leave to simmer until cooked through.
- Serve into bowls and enjoy.
We hope you enjoy it as much as we did.
