Japanese Shabu Shabu


Shabu Shabu Hot Pot - 4 Servings



  • 1 pack Dried Kombu Seaweed
  • 1 Spring Onion
  • 1 pack Tofu
  • 300g Thinly Sliced Wagyu Beef
  • 1 pack Enoki or Shiitake Mushrooms
  • 2 Carrots
  • 1/2 HakusaiChinese Cabbage
  • 1 small bottle Ponzu Sauce
  • 4 packs Fresh UdonNoodles
  • (Optional)
  • Onion
  • Gyoza Dumplings
  • Rice Cake

 How To Prepare

  1. Fill the large pot with about 2/3 boiling water and add the dried kombu seaweed to soak for approx. 30 minutes.
  2. Cut up all vegetables into small thin slices. Cut the tofu into 2 inchcubes.
  3. Put the water and the kombu seaweed on the stove and remove the kombu seaweed just before the water starts boiling.
  4. Put vegetables at the bottom of the pot to cook until ready.
  5. The best part!! Swishthe meatuntil cooked. The thinner the ingredients, the quicker they will cook.
  6. Use ponzu (citrus soy sauce) or other sauces such as Sesame Sauce to dip the meat and vegetables.
  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 flavors and finish the meal with them.