Shabu-Shabu Recipe

Name: Shabu-Shabu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds well-marbled sirloin or prime beef, sliced paper thin; 12 fresh shiitake mushrooms, wiped and trimmed, halved if large; 8 green onions (including tops), cut diagonally into 1 1/2-inch lengths; 1/2 small Chinese cabbage (napa), cut into 2-inch pieces; 12 small spinach leaves; 1 pound firm tofu, cut into 1 1/4-inch cubes; 6 ounces udon noodles, cooked and drained (optional); 1/2 cup finely chopped green onions (including tops); 6 to 8 cups beef broth; Sesame-Cilantro Sauce, Ponzu and/or Soy-Wasabi Sauce

Servings: persons

2 pounds well-marbled sirloin or prime beef, sliced paper thin
12 fresh shiitake mushrooms, wiped and trimmed, halved if large
8 green onions (including tops), cut diagonally into 1 1/2-inch lengths
1/2 small Chinese cabbage (napa), cut into 2-inch pieces
12 small spinach leaves
1 pound firm tofu, cut into 1 1/4-inch cubes
6 ounces udon noodles, cooked and drained (optional)
1/2 cup finely chopped green onions (including tops)
6 to 8 cups beef broth
Sesame-Cilantro Sauce, Ponzu and/or Soy-Wasabi Sauce

1
Arrange the beef, mushrooms, green onion pieces, cabbage, spinach, tofu, noodles, if using, and chopped green onions on a platter at the table, and set out the sauces in small bowls.
2
Fill an electric wok or fondue pot two-thirds full of the broth.
3
Bring the broth to a boil, reduce the heat, and simmer gently for 2 minutes.
4
Provide each diner with chopsticks or a fondue fork.
5
Cook the mushrooms, green onion pieces, and cabbage in the broth for 1 to 2 minutes, then add the meat, spinach, and tofu and cook 2 more minutes.
6
Diners may choose to add one-fourth of the meat and vegetables at a time and then dip the cooked morsels into the sauces provided.
7
When all the diners have had their fill of the vegetables and meat, add the noodles, if using, to the broth and heat through.
8
Finally, add the chopped green onions to the broth and ladle into small bowls for sipping.

933

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 pounds well-marbled sirloin or prime beef, sliced paper thin, 12 fresh shiitake mushrooms, wiped and trimmed, halved if large, 8 green onions (including tops), cut diagonally into 1 1/2-inch lengths, 1/2 small Chinese cabbage (napa), cut into 2-inch pieces, and more.

Yes, Shabu-Shabu falls under the Pasta & Noodles 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.

That's it — enjoy your meal!

Shabu-Shabu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions