The name Shabu Shabu is derived from the “swish swish” sound of cooking the meat in the pot. You need to slice beef block as thinly as you can. Many Asian grocers sell frozen thinly sliced meat. They also sell ready-made ‘Shabu Shabu’ dipping sauces but it is easy to make your own sauces.
Beef (*very thinly sliced) 600 to 800g
Your favourite Dipping Sauce
Other Ingredient Suggestions
Wombok (Chinese cabbage), Mizuna, Lettuce, Spinach, Bok Choy, Carrot, Daikon, Tofu, Shiitake, Enoki, Shimeji, Harusame (Potato/Bean Starch Noodles), Udon Noodles
Dipping Sauces for Shabu Shabu
Delicous ready-made dipping sauces are available from Japanese or Asian grocery stores. But it is easy to make your own sauces.
∙ Creamy Garlic Sesame Sauce
∙ Ponzu with grated Ginger & Garlic
∙ Garlic Soy Sauce
Go to Dipping Sauce page to find the recipes >
Fill a pot that you use for cooking (a clay pot is recommended) two-thirds full with Water and soak Kombu in the Water for at least 30 minutes. OR add 1 teaspoon Kombu Dashi powder.
Prepare the ingredients and Dipping Sauce. Daikon and Carrot need to be sliced very thinly. I recommend using peeler to make noodle-like thin & long slices./p>
Heat the water and remove the Kombu just before the water comes to a boil. Put a slice of beef in the boiling stock and swish it gently back and forth in the boiling soup until it changes colour. Enjoy the meat with dipping sauce.
Cook other ingredients in the boiling stock as well. *Skim off any foam or scum on the surface as you repeat cooking meat.