Shabu Shabu with Sesame Dipping Sauce (Japan)

Name: Shabu Shabu with Sesame Dipping Sauce (Japan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups beef or chicken stock; 1 3/4 cups finely chopped green onions; 1 teaspoon minced ginger; 1 teaspoon minced garlic; 1 pound highly marbled beef sirloin, thinly sliced; 1 small white Chinese cabbage, cut into bite-size pieces; 1/2 pound shiitake mushrooms, wiped clean and stems trimmed; 12 thin asparagus spears, tough ends removed; Steamed white rice; Sesame Dipping Sauce, recipe follows; 3 tablespoons sesame paste; 1/2 cup shoyu (Japanese soy sauce); 2 tablespoons mirin; 1 teaspoon red pepper flakes

Servings: persons

8 cups beef or chicken stock
1 3/4 cups finely chopped green onions
1 teaspoon minced ginger
1 teaspoon minced garlic
1 pound highly marbled beef sirloin, thinly sliced
1 small white Chinese cabbage, cut into bite-size pieces
1/2 pound shiitake mushrooms, wiped clean and stems trimmed
12 thin asparagus spears, tough ends removed
Steamed white rice
Sesame Dipping Sauce, recipe follows
3 tablespoons sesame paste
1/2 cup shoyu (Japanese soy sauce)
2 tablespoons mirin
1 teaspoon red pepper flakes

1
Around the table, set each place with 1 small bowl and 1 pair of chopsticks.
2
In a large pot, combine the stock, green onions, ginger, and garlic and bring to a boil.
3
Reduce the heat, cover, and simmer for 30 minutes.
4
Remove from the heat and keep warm.
5
Arrange the beef and vegetables on a large platter.
6
Cover and chill until ready to cook.
7
At serving time, pour stock into a shabu-shabu cooker, close lid, and fill chimney with glowing coals.
8
(Alternately, use a table-top cooker or electric frying pan.)
9
Place in the center of the table within easy reach of everyone.
10
Keep the stock simmering throughout the meal, adding more as necessary.
11
To serve, remove the lid on the shabu-shabu cooker.
12
In turn, each guest picks up ingredients with a pair of chopsticks and holds in the boiling stock until just done.
13
The cooked ingredients then are dipped in the individual's sauce bowl and eaten with rice.
14
Note: Care should be taken not to overcook meat and vegetables.
15
Steak should be pale pink when cooked and vegetables tender but still crisp.
16
When all the meat and vegetables are eaten the stock is ladled into the individual bowls and served as soup.
17
The bowls should be lifted to the lips, Japanese fashion, rather than using a spoon.
18
Put the sesame paste into a bowl and slowly stir in the shoyu, mirin and red pepper flakes.

1258

kcal

Calories

Fat

Carbs

189

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 14 ingredients. The key ingredients include: 8 cups beef or chicken stock, 1 3/4 cups finely chopped green onions, 1 teaspoon minced ginger, 1 teaspoon minced garlic, and more.

Yes, Shabu Shabu with Sesame Dipping Sauce (Japan) falls under the Snacks & Appetizers 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!