How to Make Shabu Shabu at Home with Homemade Sauces

Soak 5-10g of dried kombu kelp in 1 liter of water for at least 30 minutes.

Wash, cut, and arrange ingredients on plates or trays for serving.

Prepare 200g napa cabbage, 100g shungiku, 50g carrot (sliced thin), 100g bean sprouts, 3 shiitake mushrooms, and 100g enoki mushrooms.

Cube 100g of firm tofu.

Take meat out of the fridge 20 minutes before cooking; use 400g total of thinly sliced beef, pork, and yellowtail.

Make sesame dipping sauce by mixing 2 tbsp sesame paste, 1 tbsp soy sauce, 2 tbsp rice vinegar, ½ tbsp miso paste, and 2 tbsp sugar until smooth.

Prepare ponzu sauce, dividing it into bowls for each person along with the sesame sauce.

Prepare flavor boosters: set out grated garlic, chopped garlic chives, chili oil, grated daikon, and chopped green onions.

After soaking, add 3 tbsp sake and yuzu peel to the broth; bring to just below boiling, then remove kombu.

Maintain broth at 70-80°C (158-176°F) for cooking meat.

Start with one slice of beef, swish in broth for a few seconds, then dip in sauce.

Add carrot, mushrooms, napa cabbage, and tofu to the pot; let simmer.

Continue cooking and enjoying beef while vegetables cook; pace yourself with the meat.

Once vegetables are soft, remove and enjoy with sauce; add bean sprouts and shungiku last as they cook quickly.

Top up ponzu sauce as needed; replace sesame sauce if it becomes watery.

Equipment Needed

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