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Shabu-Shabu

Name: Shabu-Shabu
Total time: 2 h 3 min
Yield: Serves 6
Cuisine: Japanese
Ingredients: 900 g prime, well-marbled beef sirloin or lamb loin, sliced paper-thin into pieces about 20 x 8 cm; 12 fresh shiitake mushrooms, wiped and trimmed; 6 Japanese long onions (naganegi), or 8 to 10 green onions; 6 leaves Chinese (napa) cabbage; 1 bunch edible chrysanthemum leaves (shungiku), washed and trimmed; 2 pieces blocks of tofu (about 300 g each); 8 pieces small dried wheat gluten cakes (fu); 225 g bamboo shoot, canned or fresh-cooked; 1 piece kombu, 10 cm square; 2½ L water; salt, for the final broth, to taste; 120 ml lemon juice (or lemon and lime); 120 ml dark (koikuchi) soy sauce; 30 ml rice vinegar; 2 tbsp mirin; 85 g white sesame seeds; 180 ml dashi, chilled or at room temperature; 6 tbsp dark (koikuchi) soy sauce; 2 tbsp mirin; 1 tbsp sugar; 1½ tbsp sake; 1 cup grated daikon, grated just before serving; ½ cup finely chopped green onion

A tabletop hot pot of kombu broth in which diners swish paper-thin marbled beef until just pink, alongside tofu, mushrooms and greens, dipping everything into citrusy ponzu or a nutty toasted-sesame sauce; the broth is sipped at the end.

YieldServes 6
Hands-on1 h 10 min
Total2 h 3 min
Difficulty

Ingredients

platter

900 gprime, well-marbled beef sirloin or lamb loin, sliced paper-thin into pieces about 20 x 8 cm
12fresh shiitake mushrooms, wiped and trimmed
6Japanese long onions (naganegi), or 8 to 10 green onions
6 leavesChinese (napa) cabbage
1 bunchedible chrysanthemum leaves (shungiku), washed and trimmed
2 piecesblocks of tofu (about 300 g each)
8 piecessmall dried wheat gluten cakes (fu)
225 gbamboo shoot, canned or fresh-cooked

broth

1 piecekombu, 10 cm square
2½ Lwater
to tastesalt, for the final broth

quick ponzu

120 mllemon juice (or lemon and lime)
120 mldark (koikuchi) soy sauce
30 mlrice vinegar
2 tbspmirin

sesame sauce

85 gwhite sesame seeds
180 mldashi, chilled or at room temperature
6 tbspdark (koikuchi) soy sauce
2 tbspmirin
1 tbspsugar
1½ tbspsake

condiments

1 cupgrated daikon, grated just before serving
½ cupfinely chopped green onion

Contains

Gluten
Soy
Fish
Sesame
Sulfites
Bonito
Legumes (any)
Wheat
Rice
Citrus fruits (any)
Lemon
Onion family (any)
Onion
Scallion (green onion)
Cabbage family (any)
Cabbage
Radish
Bamboo shoots
Chrysanthemum
Mushrooms (any)
Shiitake
Yeast
Mold-ripened and koji-fermented foods
Seaweed (any)
Kombu
Kelp
All mammal meat (alpha-gal)
Beef and veal
Histamine (aged and fermented foods)
Alcohol

Taste

Sweet
Sour / bright
Salty
Umami / savory
Bitter
Richness / fat
Herbal / fresh

Texture

Brothy

Equipment

Stovetop
Mortar and pestle

Season

Fall
Winter

Occasion

Entertaining
Holiday

Effort

45–90 min active
1–3 hours total
Difficulty 2
One pot

Nutrition

Calories: high
Protein: high
Carbs: moderate
Fat: high
Fiber: high
Sodium: high

Budget

Budget: high

What it costs to shop for

Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.

Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

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