Easy Homemade Shabu Shabu
Whip up this easy homemade shabu shabu for your family and friends, and enjoy this delectable Japanese hot pot as a group. This recipe mixes easy-to-find ingredients like red swiss chard and Japanese favorites like clamshell mushrooms and kombu broth. Fortunately, all you need to do is chop a few veggies and prepare some ingredients to get started!
Ingredients
- 1 piece kombu
- 1 block tofu (cubed; any firmness is okay!)
- 8 leaves napa cabbage (sliced)
- 2 leaves swiss chard
- 1 bunch clamshell mushrooms
- 4 whole baby bella mushrooms
- 2 carrots (peeled and sliced)
- 1 pound ribeye steak (thinly sliced)
- 1 package sweet potato noodles
- serve with rice
Sauces
- ponzu with a dash of sesame oil and chopped green onions
- sambal oelek
Instructions
- Fill the donabe pot (or any large pot) with water 2/3 of the way. Add the kombu and let it soak in the water for at least 30 minutes, then remove the kombu and set it aside.
- You can use any vegetables you’d like, but here is what I selected this week to prepare!- Clamshell mushrooms (cleaned and sectioned into bunches)- Carrots (peeled and sliced)Baby bok choy (washed and cut down the middle)- Red swiss chard (cut into 2-inch pieces; remove the stem)- Baby Bella mushrooms (wiped clean)- The white parts of the green onion
- Cut the napa cabbage leaves into 2-inch slices, then cut those pieces in half. Thinly slice the ribeye steak and cut the tofu into cubes. Place the sweet potato noodles on a plate. No need to precook since it will cook in the broth itself! Prepare the rice and as an extra (optional) step, add a little bit of rice seasoning.
- To prepare the ponzu sauce, add a dash of sesame oil to the ponzu and sliced green onions on top. I also like to accompany my shabu-shabu with sambal oelek for some heat!
- All you need to do is let it boil! Literally, that’s it. Then, add your veggies and protein, dip them into your sauces, and eat with rice. Towards the end of your meal, cook the sweet potato noodles for about 6 minutes. Then, ladle the broth into the ponzu to dilate the sauce, and enjoy!
