The Art Of Shabu-Shabu: A Guide To Mastering This Hot Pot Delight

Shabu shabu is a hot pot recipe inspired by Chinese hot pot and started in Osaka, Japan in the 1950s. The name is onomatopoeic, taken from the sound the ingredients make when you ‘swish swish’ them around in the broth. It is traditionally served with two sauces: a sesame sauce and ponzu.

To make shabu shabu, you'll need a burner in the middle of the table, a pot of broth, and a platter of raw ingredients such as meat, tofu, and vegetables. The ingredients are then cooked in the broth at the table, and diners can dip them in their chosen sauce.

Choosing a pot and stove

When choosing a pot and stove for shabu shabu, there are a few things to consider. Firstly, you can opt for an all-in-one unit or choose the burner and pot separately. All-in-one units are simpler and often cheaper, but they are less multifunctional and can be harder to wash. On the other hand, separate burners and pots offer more versatility as you can use any pot or pan you like, and they are easier to store. If you choose to go with a separate burner, you can select from options such as a portable induction cooktop, a butane burner, or a gas stove.

When it comes to the pot itself, there are different styles to choose from, including those with dividers, grills, or cups. Dividers can be useful if you want to have two different broths in the same pot, accommodating different tastes or spice preferences. Grills can be included for meats or vegetables, and cups can be used for dipping sauces. Additionally, consider the size of the pot based on the number of people you will be serving. For one or two people, a pot size of 17-24 cm is suitable, while for a family of 3-4 people, a 25-28 cm pot is recommended. For larger groups of more than five people, choose a pot that is over 30 cm.

Shabu shabu pots also come in different materials, such as stainless steel or copper. Stainless steel pots are rust-resistant and easy to maintain, while copper pots have high thermal conductivity and a classy aesthetic. Finally, you can choose between an electric or non-electric setup. Electric hot pots are convenient and easy to use, but they may have limited temperature settings and require access to an electrical outlet. Non-electric options, such as butane burners, offer more flexibility in terms of fuel type and are suitable for various settings, including camping.

Selecting the meat

Shabu-shabu is a Japanese dish that involves cooking thinly sliced meat and vegetables in a hot pot. The dish is typically made with beef, but pork, chicken, lamb, duck, crab, lobster, or other meats can also be used. When selecting the meat for shabu-shabu, it is important to choose a cut that is well-marbled and thinly sliced. This allows the meat to cook quickly and evenly in the hot pot broth. Here are some tips for selecting the best meat for your shabu-shabu:

• Beef: Ribeye steak is the most common cut used for shabu-shabu, but other options include top sirloin, chuck, or a more expensive breed of cattle such as Wagyu. Look for meat that is well-marbled with fat, as this will add flavour and juiciness to the dish.
• Pork: Kurobuta pork, a famous Japanese breed, is commonly used for shabu-shabu in Nagoya.
• Lamb: Lamb is a less common option for shabu-shabu, but it can add a unique flavour to the dish.
• Chicken: Chicken is not traditionally used for shabu-shabu in Japan, as it has a higher safe cooking temperature than other meats. However, some people do use it, and it can be a good option for those who prefer white meat.
• Seafood: Crab, lobster, octopus, and various types of fish (such as yellowtail, greater amberjack, or red seabream) can be used for a seafood-based shabu-shabu.

When preparing the meat for shabu-shabu, it is important to slice it as thinly as possible. This ensures that the meat cooks quickly and evenly in the hot pot broth. If you are buying pre-sliced meat, look for packages labelled specifically for shabu-shabu or hot pot. If you are slicing the meat yourself, partially freeze the meat until it is semi-solid, then use a sharp knife to shave it into thin slices.

Preparing the broth

Shabu-shabu is a Japanese hot pot, traditionally cooked and eaten communally at the table. The key to a successful hot pot is the base broth.

To make the broth, you will need either chicken or vegetable stock. For a basic broth, you can use water, but for a more complex broth, you can use chicken or vegetable stock. If you are making your own stock, you can use chicken wings and thighs, spring onions, carrots, celery, garlic, mushrooms, apples, and parsley. You will also need dried kombu, which is a type of edible kelp.

To make the broth, start by adding the chicken stock and kombu to a large pot. Let the kombu soak in the stock for 30 minutes without heating. Then, bring the stock to a boil over medium-high heat. As soon as it reaches a boil, remove the kombu. Leaving the kombu in boiling water will make the broth bitter.

Next, add your base flavour. For a beef broth, this could be garlic and soy sauce. For a more complex broth, you can add onion, garlic, and richer ingredients like mushrooms and beef.

Cooking the hot pot

Once your broth is ready, you can start adding ingredients in "rounds", ensuring the broth is on a gentle boil throughout. You can add beef, lamb, pork, or chicken, although chicken has a higher "safe temp" so it may be best to avoid it. You can also add vegetables like bok choy, Napa cabbage, and mushrooms.

Once you have added all your ingredients and they are cooked to your liking, it's time to serve. Shabu-shabu is traditionally served with dipping sauces, so provide a selection for your guests to choose from. Enjoy!

Chopping the vegetables

Firstly, gather your vegetables. Common choices for shabu shabu include napa cabbage, bok choy, watercress, tofu, shiitake mushrooms, enoki mushrooms, scallions, and carrots. You can also add other vegetables of your choice to customise your hot pot.

When it comes to chopping, aim for uniformity in the size of your pieces. For napa cabbage, cut the vegetable in half lengthwise and then into bite-sized pieces, about 2 inches in length. For bok choy, separate the leaves from the stalks and wash and drain them before chopping. Cut the tofu into small blocks; first into thirds lengthwise and then crosswise. For scallions, cut them into thin rounds of about 2 inches in length. You can also rinse them to reduce their strong flavour.

Carrots can be sliced diagonally, while the stems of shiitake mushrooms can be sliced off and added to the platter. Get creative with the shiitake mushrooms by cutting out tiny slivers to make a snowflake pattern. For enoki mushrooms, remove the roots and separate them into small bunches.

Chop the vegetables into bite-sized pieces that are easy to pick up with chopsticks and cook in the broth. You can arrange the chopped vegetables on a platter, ready to be cooked in the hot pot. Remember to keep the raw vegetables separate from the cooked ones during the cooking process.

Now you're ready to start cooking your shabu shabu! Enjoy the process of cooking and customising your meal with your chosen sauces and ingredients.

Making the sauces

Ponzu Sauce

This sauce is traditionally used for dipping vegetables. You can purchase it in a bottle at a Japanese/Asian grocery store or on Amazon, or make it from scratch. Here is a simple ponzu sauce recipe:

• 2 tablespoons of ponzu
• Grated daikon
• Chopped green onions
• Shichimi togarashi (Japanese seven spice)

Sesame Sauce

This sauce is traditionally used for dipping meat. You can purchase it in a bottle at a Japanese/Asian grocery store or on Amazon, or make it from scratch. Here is a simple sesame sauce recipe:

• 2 tablespoons of sesame sauce
• Chopped green onions

Taiwanese Shacha Dipping Sauce

This sauce is savory and garlicky with a hint of seafood flavor.

• Garlic
• Shacha sauce
• Coconut aminos
• Rice vinegar
• Scallion
• Toasted sesame oil
• Thai chili peppers (optional)

Garlic Sesame Sauce

This sauce is a great alternative if you don't like spicy food.

• Chinese sesame paste
• Cashew butter
• Coconut aminos
• Rice vinegar
• Garlic clove
• Shiitake mushroom seasoning (optional)
• Water

Chinese Spicy Chili Garlic Sauce

This sauce is perfect for those who like their food spicy.

• Garlic chili sauce
• Balsamic vinegar
• Toasted sesame oil
• Rice vinegar
• Scallion
• Toasted white sesame seeds
• Sichuan peppercorn powder (optional)
• Oyster sauce (optional)

Japanese Sesame Miso Sauce

This sauce is creamy and rich in umami flavor.

• White miso paste or chickpea miso
• Toasted sesame oil
• Rice vinegar
• Chinese sesame paste or tahini
• Coconut aminos
• Toasted white sesame seeds
• Water

Spicy Peanut Sauce

This sauce is sweet and spicy, inspired by Taiwanese dan dan noodles.

• Unsalted peanut butter or almond butter
• Coconut aminos
• Toasted sesame oil
• Rice vinegar
• Water
• Garlic chili sauce (optional)
• Cilantro (optional)

Frequently asked questions