Shabu Shabu Recipe しゃぶしゃぶ

Yey, shabu shabu, unbelievably oishiso! Your step-by-step instruction with photos is just amazing and can tell that you are very organized:-) Happy December!

I have never tried homemade shabu shabu before. It looks tempting and very easy to make. I definitely give a try this weekend. Beautiful pictures as ever!

Beautiful! Didn’t know it was that easy!

shabu shabu so yummy!

Oooh I love shabu shabu, have not made it for such a long time. I have trouble obtaining some ingredients in spain, so this is a dish I have to make if and when I can purchase all ingredients at once, not very often. Love your recipe too.

This is like the steamboat we having here, we put veggie, mushroom, dumplings , seafood, meat, fish balls and etc into broth..we just love it. I have not try shabu-shabu before but I know this is delicious.

I love December, I love your blog and this looks so delicious! Love your sticks, too 🙂

Oh my, I just love Shabu Shabu! I order it all the time when we eat at Japanese restaurants. And I learned so much today from your recipe and photos. Never knew that was the correct way to cut the enoki…so now I know better. Thanks for sharing this amazing dish! Happy Fri., Nami!

Yummy! We love shabu shabu! I am so excited about your sesame sauce recipe, Trini doesn’t care for ponzu dipping sauce, so last time we had hot pot, I bought some sesame sauce from the store for her. 1 dip and she made the worst face! I will try your recipe the next time we have shabu shabu! Have a great weekend!

Wow, Nami this dish look incredible! No words to describe it! Beautiful photos, and amazing presentation as always! Well done sweetie!!! Thanks for sharing and have a wonderful day!

I didn’t know there was a Japanese version of hot pot. Japanese cuisine is quite broad. I love the Chinese version, actually thats the only version I’ve had:) Have a great weekend

I’m imprest once again Nami, this family dinner must be fun! Thank you for showing how we clean enoki!
Have a great weekend!

Aren’t do-it-yourself meals just great? It’s like Mum’s day off from cooking. We usually do it steam boat style, with spicy sauce. I like the broth and sauces you’ve used.

this looks delicious lovely colours

That sesame sauce looks amazing–I can’t believe I’ve never had this dish, but I’m looking forward to trying it.

Yay, I don’t think I had shabu shabu before, although I’ve definitely had sukiyaki and I LOVE it.

“The name “Shabu Shabu” comes from the Japanese sound and action of the thinly sliced meat being swished with chopsticks in the hot pot.”

That’s why I love blogging – finding out all these things which I probably wouldn’t normally. I can’t believe the dish is named after that… that’s so fun 😀 I agree too – it’s so great because you spend a bit of time chopping and then everyone can sit down and talk and enjoy and cook together… great family experience! Your bowl looks so beautifully arranged… My pot I use for Sukiyaki is WAY too big and so it’s like throwing a mushroom into a swimming pool. All the things bob around all over the place in the stock, instead of staying still and simmering away nicely 🙁

How very pretty Nami. Thnaks for sharing

cheers!
Aban
http://myfoodandrecipies.blogspot.com/

I too love shabu-shabu for its simplicity in preparation n also it is so healthy n delicious!

My wife was describing to me how she loves Shabu Shabu because I’ve never had it before. Okay Nami, Japanese food and I don’t have to cook. . . I think that is something I can do. 🙂 I love all the ingredients especially those beautiful-looking beef. Have a good weekend, Nami! 🙂

This looks like fun! A couple of different mushrooms in your shabu shabu. The name is soo cute by the way. lol Thanks for showing us your deco tips and this wonderful recipe Nami! =)

OH, Nami! Seriously, I would LOVE to be a guest in your home just for a meal or two. I’ve never eaten restaurant food that appealed to me as much as your recipes and photos. Nice work!

Shabu shabu and Sukyaki are among my favorite Japanese dishes. I particularly love the thin cut meat. Sounds like a great idea for a party!

Your step by step instructions and photographs are amazing. Hey, I make carrot flowers, too and my daughter will say you don’t have to do this, just for the soup or salad. and i like these cooking together type of dinners.

I’ve never had shabu shabu but will start looking for any restaurants in town that serve it because I’d heard of it in the past and it sounds very tasty.

By the way, with Christmas coming, do you ever use furoshiki techniques in your gift wrapping? I just saw a cooking program today and they had a guest who wrapped a flat package using the technique as well as creating a ‘handbag’ to hold a number of different gifts. It looks like a lot of fun and would be a great way to wrap bottles which are often given as gifts at this time of year.

Nami this looks so healthy and vibrant. I love the presentation of it. You always take such wonderful photos. I hope your holiday season is overflowing with joy!

This is a great tutorial! I love the whole idea of the meal- will have to try this with my family sometime soon. Thanks for sharing a Japanese tradition!

Wow thanks for reminding me of this dish, I love this dish but the last time I had it was when I had a vacation in US in a restaurant in Brea near LA.

I love shabu shabu as well as the chinese streamboat as they are simple and the quality of the ingredients speaks for itself. it also helps that i feel so healthy after eating this dish! haha

Shabu shabu – so good they named it twice 😉 I adore food like this, Nami. It is so sociable (and delicious). Hope you are having a wonderful weekend.

I am with you on that — this year has flown by crazy fast. It feels like it should be May, not December! The only saving grace is that this time of year brings such warm, hearty dishes like these. I mean, I guess you could eat this in the summer, but it just wouldn’t be the same when you’re wearing shorts and flip-flops. 😉

Hi Nami- I love everything about this post. And the mushroom chopstick rests too.
Brava!

Ahh! Shabu-shabu! Why I never thought that the name comes from the sizzling sound and action of meat in the hotpot. It makes complete sense!:) The hotpot is gaining its popularity in Penang & I’m glad that you’re sharing your recipe here. My favorites are always the sliced beef and mushrooms. Yummy! We’ll be having our annual hotpot (Malaysian-Chinese style) soon too…holiday is definitely here. Have a great week, Nami!

I love shabu shabu :)! In Germany we like to do raclette or fondue, which are similar to shabu shabu – they’re great for family gathering, but shabu shabu is indeed healthier. It’s a good time to hot pot again, it’s getting terribly cold over here and now we’re just waiting for the snow to come…

Wow, this almost look like Nabe. We love having Nabe for winter time ; )

By the way, WE MISS YOU!!!!!!

You know after Sushi this is my favorite Japanese dish – i order it all the time. Unfortunatly some place don’t make it as fancy as in Japane. I love how you get this huge hot boiling pot of water in the center of the table – oh yum so good. Also every time i make this at home i have to go and get thinly carved meet at the Asian store – since in the regular grocery store they don’t carve the meet that thin.

Love recipes where everyone takes part of the meal like that. Looks really good and fun. Yes time flies by so fast!

Your shabu shabu looks out-of-this-world! Something I would love to try. Beautiful.

Cheers,

Rosa

Dear Nami,

Shabu shabu and sukiyaki are my favourites too especially during winter months. It is such a great way to eat because friends can just cook whatever they like. I especially like the raw beef to be just slightly cooked and the dipping sauces are another attraction.

I have always wanted to have a real shabu shabu dinner. It seems like it would make for a great meal to have with good company and conversation. Your photos for this dish are outstanding!

This is *the* Japanese dish I’ve always wanted to try and never have yet! Shame on me! I want this now! 😀

There is restaurant in CBD called Mr. Shabu Shabu and I was always wondering what is that.. 🙂

Love the recipe! Getting a hot pot on sale for the upcoming cold weather for healthier cooking. Thanks for sharing!

So as you suggested, we had shabu shabu last night. It was awesome, you would think sukiyaki is tastier, but the broth becomes tasty and i had shabu shabu at the restaurant and already liked the two different sauces. I tried your ponzu, but i like the recipe i use better (i infuse a piece of kombu and a little bit of katsuobushi in 120mL of shoyu overnight, then filter it and add 4tbsp mirin, 4tbsp of lemon juice and 4tbsp of mandarine juice. You can use whatever, 4tbsp sour citrus juice, 4tbsp sweet citrus, i like to mix them and do with what i have : yuzu juice, blood orange, limes…). On the other hand, just reading the ingredients of your sesame sauce and i knew this would be the best one i ever had, and i was right. I like the heat of the raw sake and mirin, and even though the alcohol level is low, im not supposed to take alcohol so i stress. Is there any extra step i could take, like evaporate the alcool of sake and mirin before mixing them to the other ingredients or something…? Thank you so much again, ill be making hot pots all winter if you have other ideas !

I love this meal so much! After my family eats the udon, we add raw eggs and rice and cook it in the remaining broth. This is my favorite part, mainly because I like eggs. ^^ I must eat shabu shabu now… Thanks for sharing this recipe!

I was wondering if I would be able to cook the Shabu Shabu on a gas stove or like would I need something else?

I dont care much for mushrooms, any other veggie suggestions? Do you think using peppers/squash would be a bad idea?

Can u name what kind of meat I need to use for shabu shabu??? If it is a beef what type of beef or part of the beef meat?