Shabu Shabu Recipe

Beef: Thinly sliced beef is the star of this dish, providing a tender and flavorful protein when swished in the hot broth.

Napa cabbage: This leafy vegetable adds a mild, slightly sweet flavor and a crunchy texture to the hot pot.

Enoki mushrooms: These long, thin mushrooms offer a delicate texture and subtle flavor, perfect for hot pot dishes.

Tofu: Cubed tofu absorbs the flavors of the broth and provides a soft, creamy texture.

Dashi broth: A traditional Japanese soup stock made from dried fish and seaweed, forming the base of the hot pot.

When preparing thinly sliced beef for shabu shabu, make sure to use a very sharp knife or a meat slicer to achieve paper-thin slices. This ensures the beef cooks quickly and evenly when dipped into the simmering dashi broth. Additionally, partially freezing the beef before slicing can make it easier to cut into thin, uniform pieces.

• thinly sliced beef - Substitute with thinly sliced pork: Pork provides a similar texture and flavor profile, making it a suitable alternative for shabu shabu.

• thinly sliced beef - Substitute with thinly sliced chicken: Chicken is a leaner option that still absorbs the flavors of the dashi broth well.

• napa cabbage - Substitute with bok choy: Bok choy has a similar texture and mild flavor, making it a good replacement for napa cabbage.

• napa cabbage - Substitute with savoy cabbage: Savoy cabbage has a similar leafy texture and can hold up well in hot pot dishes.

• enoki mushrooms - Substitute with shiitake mushrooms: Shiitake mushrooms offer a richer, umami flavor that complements the dashi broth.

• enoki mushrooms - Substitute with button mushrooms: Button mushrooms are widely available and provide a similar texture when cooked.

• tofu - Substitute with tempeh: Tempeh has a firmer texture and a nutty flavor, making it a good protein-rich alternative to tofu.

• tofu - Substitute with seitan: Seitan is another protein-rich option that has a chewy texture, similar to tofu.

• dashi broth - Substitute with chicken broth: Chicken broth can provide a savory base, though it will have a different flavor profile than dashi broth.

• dashi broth - Substitute with vegetable broth: Vegetable broth is a good vegetarian alternative that still offers a rich flavor for the shabu shabu.

• Allow the dashi broth to cool completely before storing. This helps prevent condensation and keeps the broth fresh.
• Transfer the cooled dashi broth into airtight containers or heavy-duty freezer bags. Label them with the date for easy tracking.
• Store the thinly sliced beef in its original packaging if unopened. If opened, rewrap tightly in plastic wrap or place in a resealable plastic bag, removing as much air as possible.
• For the napa cabbage, enoki mushrooms, and tofu, place them in separate airtight containers or resealable plastic bags. Ensure they are dry to prevent spoilage.
• If freezing, lay the thinly sliced beef flat in a single layer on a baking sheet and freeze until solid. Once frozen, transfer to a freezer-safe bag or container.
• For the napa cabbage and enoki mushrooms, blanch them briefly in boiling water, then plunge into ice water to stop cooking. Drain well, then freeze in a single layer before transferring to freezer-safe bags.
• Tofu can be frozen directly, but note that its texture will change, becoming more porous and spongy. Wrap it tightly in plastic wrap and place in a freezer-safe bag.
• When ready to use, thaw the dashi broth, beef, vegetables, and tofu in the refrigerator overnight. Reheat the broth gently on the stove until simmering.
• For best results, consume frozen beef within 2-3 months, and vegetables and tofu within 1-2 months. The dashi broth can be stored in the freezer for up to 3 months.

• Gently reheat the dashi broth in a pot over medium heat until it begins to simmer. Add the leftover vegetables and tofu, allowing them to warm through for a few minutes.
• For the thinly sliced beef, quickly dip it into the simmering broth just until it is heated to your liking, ensuring it remains tender and juicy.
• Alternatively, you can reheat the beef separately by placing it in a microwave-safe dish, covering it with a damp paper towel, and microwaving on medium power in 30-second intervals until warmed through.
• If you prefer, you can also reheat the entire shabu shabu meal in a microwave-safe bowl. Add the dashi broth, vegetables, tofu, and beef together, cover with a microwave-safe lid or wrap, and heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
• Serve with fresh dipping sauces to enhance the flavors and enjoy your reheated shabu shabu as if it were freshly made.

• Knife: Essential for cutting the beef, napa cabbage, and tofu into bite-sized pieces.

• Cutting board: Provides a safe and stable surface for chopping and slicing ingredients.

• Hot pot: Used to heat the dashi broth and cook the ingredients.

• Tongs: Handy for dipping the thinly sliced beef into the simmering broth.

• Ladle: Useful for serving the broth and cooked ingredients into individual bowls.

• Serving bowls: Needed for serving the cooked ingredients and broth to each person.

• Dipping sauce bowls: Small bowls for holding the various dipping sauces.

• Soup spoons: Used for sipping the broth and enjoying the cooked ingredients.

• Chopsticks: Traditional utensils for picking up and eating the ingredients from the hot pot.

Prepare ingredients in advance: Cut the napa cabbage, enoki mushrooms, and tofu ahead of time and store them in the fridge.

Use pre-sliced beef: Purchase thinly sliced beef from the store to save time on slicing.

Ready-made dashi broth: Opt for store-bought dashi broth to skip the step of making it from scratch.

Organize your workspace: Arrange all ingredients and utensils within easy reach before you start cooking.

Quick dipping sauces: Use pre-made dipping sauces or simple mixtures like soy sauce and sesame oil.