How to make Shabu Shabu
Our great family tradition
Growing up (and since) we have always celebrated New Years Day with (our Japanese) family. This year, with #covid, our family celebration looked a little different… #hochsugimanderson went virtual for New Year’s Dinner! We ate the same meal, but didn’t need to be in the same place to do so. Here’s how to make shabu shabu.
Disclaimer: Sorry if this post feels more like a real food blogger’s post (tons of pics and too much story). I need to write a little more just to prove how easy this meal is. Heck, if I can do make, so can you!
Jump to RecipeIt’s not as intimidating as it seems
It isn’t nearly as hard as you think. Yeah, it’s a bit of work to do the prep, but for about 3 hours of solid eating time, my total prep took about 15 minutes.
Cheat if you want to (no one will know)
Funny enough, 2 days after I had cooked shabu shabu, procuring individual ingredients for a massive feast (which ended up being 3 full meals for me – and I still have ingredients remaining in the fridge), I found this.
I love bok choy, so I would inevitably need to buy another bag, but this is actually a really sweet deal. Korean stores are the best. (This particular one was a H-Mart in Calgary) If you’re down for the shabu, no one will judge you for picking up one of these cheater packs.
Special equipment, you say?
One of the amazing things about shabu shabu You can make it anywhere. I’ve done one at the counter; I’ve even done it at the coffee table while watching two football games on a Sunday afternoon!
But yeah, you’ll need one of these cool little stoves, an electric hot plate, or an electric frying pan will do. As far as what to cook in, I’ve used a large frying pan, a small wok, or even a medium sized sauce pan…you can even buy special hot pot pots (Chinese-style uses split pot with divider in the middle). Anyway a basic one like the one I have is like 30-40 bucks. Check here on Amazon.
Sauces, you ask?
Ready?
Ok, we have ingredients, equipment, sauce… I think we’re ready. Let me know if this shabu shabu recipe works for you!
How to make Shabu Shabu at home
Equipment
- single burner portable stove
- large frying pan, medium sauce pan, or small wok
Ingredients
- 1-2 litres beef broth ½ gallon, fresh or homemade
- beef or lamb shaved, fresh (or thawed)
- bok choy
- shiitake mushroom cut in half
- enoki or seafood mushroom
- king oyster mushrooms
- Tofu sliced from cube
- white onion cubed into ⅛ size
- green onion stems
- napa cabbage
- udon noodles bundle or package
- winter melon
- Chinese radish
- soy sauce to taste, directly to broth
- garlic clove, crushed, added directly to broth
- shrimp paste, sliced pork, other meat delicious options also
Instructions
- Scale above quantities as required.
- Bring beef broth to a light boil. Add garlic and soy sauce to create a base flavour.
- Traditionally, cook the broth in order to flavour the broth to eventually build a nice soup base. Start with higher flavour items (onion, garlic), focusing on richer ingredients like mushrooms and beef earlier on in order to add to that base.
- Add ingredients in "rounds", ensuring the water is on a gentle boil throughout. You'll easily be able to see when the beef, lamb or pork are cooked. (Note: chicken has a different/higher "Safe temp" so I feel it's generally best to try to avoid chicken, but do what you want)
- Serve with your favorite dipping sauce(s). A few of my options are available through links on this main Shabu shabu post.
- Continue adding rounds of food until you are full or just run out.
- Once vegetables are done (or you've had enough), Add noodles and serve in small bowls.
- Enjoy being gleefully full!
WHAT TO FEAST WITH?
- Ginger Soy Sauce Tofu
- Teppanyaki
- Bulgogi beef
- White rice
WE WANT TO HEAR FROM YOU!
I absolutely love Japanese food but I’m from Canada and need more tricks! Any family secrets? Any stories?
Subscribe (to the right) and follow us on IG: @homecookedfeast give us a comment!
We’re looking forward to hearing from you. Thanks for stopping in!
Enjoy food; enjoy life. – HCF