Japanese Hot Pot (しゃぶしゃぶ - Shabu Shabu) Recipe

Name: Japanese Hot Pot (しゃぶしゃぶ - Shabu Shabu)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 1 piece dried kombu seaweed; 1 tablespoon miso paste; 1 packet enoki mushroom; 1 packet fried fish tofu; 2 pounds shabu shabu beef, sliced very thinly; 1 packet udon; 1 packet fish balls with roe filling; 1 packet fish cake; 1 sesame sauce; 1 ponzu sauce

Servings: persons

4 cups water
1 piece dried kombu seaweed
1 tablespoon miso paste
1 packet enoki mushroom
1 packet fried fish tofu
2 pounds shabu shabu beef, sliced very thinly
1 packet udon
1 packet fish balls with roe filling
1 packet fish cake
1 sesame sauce
1 ponzu sauce

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["Fill a large pot with water. Add the dried kombu seaweed and simmer in medium-low fire for at least 10 minutes. Remove kombu and when water begins boiling. Add miso paste to broth until dissolved.", "Slice vegetables into bite size pieces and arrange ingredients on a serving plate.", "Place the pot of boiling broth on the portable burner (in the middle of table) and set up the table with the following:
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- Plate of ingredients.
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- Portable gas or electric burner.
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- Pot of boiling broth.
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- Sauce dish (ponzu sauce & sesame sauce) for each person.", "Each person will cook their beef, vegetables, or other ingredients by dipping each individual item in the boiling broth. Swish it gently back and forth until the meat cooks. For extra flavor, dip your meat in the sesame or ponzu sauce.", "Finish the the meal with udon by adding it to the soup. You can scoop it out and ladle some broth into your bowl. Add soy sauce and you just made yourself udon noodle soup!"]

716

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups water, 1 piece dried kombu seaweed, 1 tablespoon miso paste, 1 packet enoki mushroom, and more.

Yes, Japanese Hot Pot (しゃぶしゃぶ - Shabu Shabu) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Hot Pot (しゃぶしゃぶ - Shabu Shabu)

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