RECIPE: Shabu-Shabu Hot Pot



As well as having a great sounding name (say Shah-boo Shah-boo), Shabu-Shabu is a fun, sociable and tasty hot pot dish. It involves cooking thin pieces of meat and vegetables in stock broth and dipping them in tasty sauces.


1 Pack of Dried Kombu Seaweed
• 4 Servings of Pre-Boiled Udon Noodles
• 1 Pack of Tofu
• 1 Bottle of Ponzu (citrus soy sauce) or Pon Shabu sauce
• 1 Pack of Shabu-Shabu Beef or Pork (available at Japan Centre London). OR very thinly sliced Sirloin Beef steak
• 1 Block of Enoki Mushrooms (available at Japan Centre London). OR Shiitake or normal Mushrooms
• 2 Carrots

•1/2 Chinese Cabbage (Hakusai)
• 1 Large Pot or Pan
• Ideally a Small Gas Cooker for the centre of the table


1. In the centre of the dinner table fill the large pot with about 2/3 boiling water and add the dried kombu seaweed to soak for approx. 30 minutes.

2. Whilst the dried kombu seaweed is soaking, cut up all the meat and vegetables into small thin slices. Cut the tofu into small cubes.

3. Return the kombu seaweed to the boil using the small gas cooker and remove it just before the water starts boiling.

4. Get everyone who’s eating to sit around the dinner table!

5. Using chopsticks or a long fork, start swishing the meat, vegetables and tofu in the broth until cooked. The thinner the ingredients, the quicker they will cook. (Hint: You can leave vegetables at the bottom of the pot to cook until ready).

6. Use Ponzu (citrus soy sauce) or other sauces such as Sesame Sauce to dip the meat and vegetables and eat!

7. Once the meat and vegetables are finished, add the udon noodles to the pot for 2-3 minutes to soak up all the delicious flavours and finish the meal with them.