Shabu Shabu Recipe

Name: Shabu Shabu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shabu shabu is one of Japan's most popular dishes and is a glorified fondue. It consists of paper-thin slices of raw beef and raw vegetables, cooked by each diner at the table in a pot of hot broth…; 2 cups (1 pint) cold water; 3 ounces (85 grams) dried 'kombu' seaweed*; 1 cup dried bonito flakes, optional*; 8 ounces (225 grams) sirloin beef, sliced thinly; 4 ounces (115 grams) shiitake mushrooms; 4 ounces (115 grams) enoki mushrooms, stalks removed; 4 ounces (115 grams) tofu, cut into chunks; 1 bunch watercress, trimmed; Cooked sticky white rice; 1 jar ponzu-joyu dipping sauce*; *Available at Asian grocery shops

Servings: persons

Shabu shabu is one of Japan's most popular dishes and is a glorified fondue. It consists of paper-thin slices of raw beef and raw vegetables, cooked by each diner at the table in a pot of hot broth. The name comes from the sound that is made as the meat is swished through the broth: 'swish swish.'
2 cups (1 pint) cold water
3 ounces (85 grams) dried 'kombu' seaweed*
1 cup dried bonito flakes, optional*
8 ounces (225 grams) sirloin beef, sliced thinly
4 ounces (115 grams) shiitake mushrooms
4 ounces (115 grams) enoki mushrooms, stalks removed
4 ounces (115 grams) tofu, cut into chunks
1 bunch watercress, trimmed
Cooked sticky white rice
1 jar ponzu-joyu dipping sauce*
*Available at Asian grocery shops

1
Put the water in a pan and add the dried seaweed.
2
Simmer over a medium heat for about 10 minutes.
3
Pull out the kombu when the water starts to boil.
4
To enhance the flavour you can add some dried bonito flakes 5 minutes before taking the kombu out.
5
It is important not to let the water and kombu boil.
6
Strain the broth, discarding the kombu and bonito flakes.
7
Place the beef between 2 sheets of cling film and bash with the back of a knife until it is very thin.
8
Slice the beef into thin strips and place on a serving plate.
9
Bring the broth to the boil.
10
Add the shiitake mushrooms, followed by the enoki mushrooms, then the tofu and finally the watercress.
11
Serve this pan of boiling broth at the table immediately and get your guests to cook their beef by dipping it in the broth with chopsticks.
12
Give each guest a bowl of rice and a bowl for their broth, and a small dish of the ponzu dipping sauce.
13
Don't forget the sake or Japanese beer.
14
(c) Jamie Oliver 2003

154

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 12 ingredients. The key ingredients include: Shabu shabu is one of Japan's most popular dishes and is a glorified fondue. It consists of paper-thin slices of raw beef and raw vegetables, cooked by each diner at the table in a pot of hot broth. The name comes from the sound that is made as the meat is swished through the broth: 'swish swish.', 2 cups (1 pint) cold water, 3 ounces (85 grams) dried 'kombu' seaweed*, 1 cup dried bonito flakes, optional*, and more.

Yes, Shabu Shabu falls under the Meat & Poultry 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.

Shabu Shabu

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