Japanese Shabu Shabu Recipe

Name: Japanese Shabu Shabu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups chicken broth; 3 lbs sirloin steaks, thinly sliced; 1 lb tofu, firm (or extra firm); 2 cups napa cabbage, shredded; 2 bell peppers, thinly sliced (red or yellow); 1 cup carrot, thinly sliced; 1 cup shiitake mushroom, stems discarded; 1 bunch green onion, root trimmed; prepared steamed rice (preferably Japanese rice); 2 tablespoons coriander, freshly chopped (cilantro); Variety of dips; teriyaki sauce; sesame and ginger marinade; ponzu sauce, a citrus-flavoured soy sauce (Bottled dips and marinades are fine)

Servings: persons

8 cups chicken broth
3 lbs sirloin steaks, thinly sliced
1 lb tofu, firm (or extra firm)
2 cups napa cabbage, shredded
2 bell peppers, thinly sliced (red or yellow)
1 cup carrot, thinly sliced
1 cup shiitake mushroom, stems discarded
1 bunch green onion, root trimmed
prepared steamed rice (preferably Japanese rice)
2 tablespoons coriander, freshly chopped (cilantro)
Variety of dips
teriyaki sauce
sesame and ginger marinade
ponzu sauce, a citrus-flavoured soy sauce (Bottled dips and marinades are fine)

1
Bring the broth to a boil in a large pot on the stove.
2
Arrange the beef on a platter.
3
Arrange the tofu, cabbage, peppers, carrots, mushrooms and green onions on a separate platter.
4
Transfer the broth to an electric fondue pot, electric wok or traditional hot pot set on the dining table. Add the coriander (cilantro) and simmer for 5 minutes before you start to dip. Use fondue forks to dip the food into the simmering broth.
5
Cook the beef to desired doneness, the tofu until heated through and the vegetables until tender-crisp.
6
Serve with rice and dips.

1777

kcal

Calories

Fat

Carbs

240

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 14 ingredients. The key ingredients include: 8 cups chicken broth, 3 lbs sirloin steaks, thinly sliced, 1 lb tofu, firm (or extra firm), 2 cups napa cabbage, shredded, and more.

Yes, Japanese Shabu Shabu falls under the Soups & Stews 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 Shabu Shabu

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