20 Delicious Shabu Shabu Recipes for Every Occasion

Oh, the joy of gathering around a bubbling pot of shabu shabu! Whether you’re planning a cozy family dinner, hosting friends for a fun night in, or simply craving a quick and healthy meal, these recipes have you covered. From classic broths to creative twists, get ready to dip, swirl, and savor your way through 20 delicious dishes that’ll make every occasion special. Let’s dive in!

Classic Beef Shabu Shabu with Ponzu Sauce

Wondering how to make restaurant-quality shabu shabu at home? You’re in for a treat. This interactive hot pot dish lets you cook thinly sliced beef right at the table, dipping each piece in tangy ponzu sauce for a burst of umami flavor that’s both comforting and elegant.

Ingredients

• 1 pound prime ribeye beef, thinly sliced against the grain (⅛-inch thickness)
• 8 cups dashi stock, freshly prepared
• 1 large napa cabbage, cut into 2-inch pieces
• 8 ounces shiitake mushrooms, stems removed and caps scored
• 1 bunch enoki mushrooms, trimmed and separated
• 1 large daikon radish, peeled and julienned
• 4 scallions, bias-cut into 2-inch lengths
• 1 package firm tofu, cut into 1-inch cubes
• ½ cup ponzu sauce
• 2 tablespoons toasted sesame oil
• 1 tablespoon freshly grated ginger
• 2 cloves garlic, microplaned

Instructions

1. Arrange the thinly sliced ribeye on a chilled platter to maintain its marbled texture.
2. Prepare the dashi stock in a large pot and bring it to a gentle simmer at 195°F.
3. Transfer the simmering dashi to a portable electric hot pot placed at the center of your dining table.
4. Arrange the napa cabbage, shiitake mushrooms, enoki mushrooms, daikon radish, scallions, and tofu cubes in separate compartments on a large serving platter.
5. Place small individual bowls of ponzu sauce at each place setting for dipping.
6. Using chopsticks, pick up one slice of ribeye and swish it through the simmering dashi for exactly 8-10 seconds until the pink color disappears.
7. Immediately dip the cooked beef into the ponzu sauce before consuming.
8. Add the napa cabbage to the hot pot and cook for 3-4 minutes until the leaves become translucent and tender.
9. Introduce the shiitake mushrooms to the broth and simmer for 2 minutes until they release their earthy aroma.
10. Gently place the enoki mushrooms in the hot pot and cook for 1 minute until they soften slightly.
11. Add the daikon radish to the broth and cook for 4 minutes until it becomes tender but still retains some crunch.
12. Incorporate the scallions into the hot pot and cook for 30 seconds until they brighten in color.
13. Carefully add the tofu cubes to the broth and heat through for 2 minutes until warmed.
14. Combine the toasted sesame oil, freshly grated ginger, and microplaned garlic in a small ramekin to create a flavor-enhancing condiment.
15. Ladle the enriched broth into serving bowls as a comforting soup course to conclude the meal.

Delicate slices of ribeye practically melt in your mouth, while the tangy ponzu cuts through the richness beautifully. The broth transforms into a deeply flavorful soup as it absorbs all the cooking essences, making this a complete dining experience. For a creative twist, serve the remaining broth over steamed Japanese rice the next day—it makes the most incredible leftover meal.

Spicy Miso Shabu Shabu with Pork Belly

Unexpectedly chilly evenings call for something warm and deeply satisfying. You know those nights when you want a meal that feels like a cozy hug? This spicy miso shabu shabu with pork belly is exactly that—a bubbling pot of comfort that comes together in minutes but tastes like it simmered for hours.

Ingredients

• 1 pound heritage-breed pork belly, thinly sliced
• 8 cups dashi stock, freshly prepared
• ½ cup red miso paste
• 2 tablespoons gochujang paste
• 1 tablespoon toasted sesame oil
• 4 cloves garlic, microplaned
• 1-inch piece ginger, microplaned
• 8 ounces shiitake mushrooms, stems removed
• 6 ounces baby bok choy, halved lengthwise
• 8 ounces firm tofu, cut into 1-inch cubes
• 4 scallions, bias-cut into 1-inch pieces
• 1 package fresh udon noodles

Instructions

1. Combine dashi stock, red miso paste, and gochujang in a large donabe or heavy-bottomed pot over medium heat.
2. Whisk continuously until miso and gochujang fully dissolve, about 2 minutes. Tip: Never let miso boil vigorously—it destroys its delicate enzymes.
3. Add toasted sesame oil, microplaned garlic, and microplaned ginger to the broth.
4. Simmer at 180°F for 5 minutes to infuse flavors.
5. Arrange pork belly slices, shiitake mushrooms, baby bok choy, firm tofu cubes, and bias-cut scallions on a large platter.
6. Bring broth to a gentle boil at 200°F.
7. Using chopsticks, swish individual pork belly slices through the boiling broth for 15-20 seconds until just cooked. Tip: The name “shabu shabu” comes from this swishing motion—listen for the sound!
8. Add fresh udon noodles to the broth and cook for 3 minutes until tender.
9. Simultaneously cook remaining vegetables in the broth for 2-3 minutes until crisp-tender. Tip: Don’t overcrowd the pot—cook in batches for perfect texture.
10. Ladle broth, noodles, and vegetables into deep bowls.
11. Arrange cooked pork belly slices over the top.

Velvety pork belly melts against the udon’s chew, while the spicy miso broth delivers umami depth with every sip. The crisp-tender vegetables provide refreshing contrast to the rich broth. For an extra kick, stir in a spoonful of chili crisp right before serving—it adds fantastic texture and heat.

Seafood Shabu Shabu with Shrimp and Scallops

Let’s be honest—sometimes you want restaurant-quality seafood without the fuss. This seafood shabu shabu brings the elegance of a Japanese hot pot right to your table, with plump shrimp and sweet scallops taking center stage. It’s surprisingly simple to pull off, even on a busy weeknight.

Ingredients

• 1 pound large wild-caught shrimp, peeled and deveined
• 1 pound dry-packed sea scallops, muscle tabs removed
• 8 cups dashi broth, freshly prepared
• 2 tablespoons mirin
• 1 tablespoon usukuchi soy sauce
• 4 ounces shimeji mushrooms, bases trimmed
• 2 baby bok choy, leaves separated
• 1 large carrot, julienned on a mandoline
• 2 scallions, bias-cut into 1-inch lengths
• 1 tablespoon toasted sesame oil

Instructions

1. Pour the dashi broth into a large donabe or heavy-bottomed pot and bring it to a gentle simmer over medium heat, maintaining a temperature of 190°F.
2. Stir in the mirin and usukuchi soy sauce until fully incorporated into the broth.
3. Add the shimeji mushrooms and simmer for 3 minutes, or until they begin to soften and release their earthy aroma.
4. Submerge the julienned carrot and baby bok choy leaves, cooking for 2 minutes until slightly tender but still crisp.
5. Gently lower the sea scallops into the broth using a slotted spoon, poaching them for 90 seconds per side until opaque and firm to the touch.
6. Add the shrimp and cook for 2–3 minutes, until they curl tightly and turn pink throughout.
7. Stir in the bias-cut scallions and drizzle with toasted sesame oil just before removing from heat.

This dish delivers a beautiful contrast—the scallops stay buttery-soft, while the shrimp offer a satisfying snap. The clear broth soaks up all the seafood sweetness, making it perfect ladled over steamed rice or with a side of zesty ponzu for dipping.

Vegetarian Shabu Shabu with Tofu and Mushrooms

Sometimes you just need a cozy, interactive meal that feels both nourishing and fun. This vegetarian shabu shabu brings all the warmth of the traditional Japanese hot pot with a plant-based twist, perfect for a relaxed dinner with friends or a solo self-care night. You’ll love dipping tender tofu and earthy mushrooms into a savory broth right at the table.

Ingredients

• 4 cups kombu dashi (kelp stock)
• 8 oz firm tofu, pressed and cut into 1-inch cubes
• 6 oz assorted wild mushrooms (such as shiitake, oyster, and maitake), cleaned and sliced
• 2 tbsp high-quality soy sauce
• 1 tbsp mirin
• 1 tsp toasted sesame oil
• 2 scallions, thinly sliced on the bias
• 1 small daikon radish, peeled and julienned
• 4 oz baby spinach leaves
• 1 sheet nori, toasted and cut into thin strips

Instructions

1. Pour 4 cups kombu dashi into a large, shallow pot or electric hot pot.
2. Heat the broth over medium-high heat until it reaches a gentle simmer (approximately 180°F).
3. Add 1 tbsp mirin and 2 tbsp soy sauce to the simmering broth.
4. Gently place 8 oz pressed tofu cubes into the broth using a slotted spoon.
5. Simmer tofu for 3 minutes, turning once halfway through for even heating.
6. Add 6 oz sliced wild mushrooms to the pot, submerging them fully.
7. Cook mushrooms for 2 minutes until they become tender but still retain slight bite.
8. Stir in 1 tsp toasted sesame oil to enrich the broth’s aroma.
9. Add 1 small julienned daikon radish and cook for 1 minute until slightly softened.
10. Place 4 oz baby spinach leaves on top of the simmering ingredients.
11. Cook spinach for 30 seconds until just wilted but still vibrant green.
12. Ladle the hot pot contents into individual bowls, ensuring even distribution of ingredients.
13. Garnish each bowl with 2 sliced scallions and 1 sheet of toasted nori strips.

Keep in mind that the tofu develops a wonderfully silky texture after absorbing the savory broth, while the mushrooms contribute an earthy depth that balances the dish’s umami notes. For a creative twist, serve with a side of citrus ponzu for dipping, or add a sprinkle of shichimi togarashi if you enjoy a subtle heat.

Lamb Shabu Shabu with Herbal Broth

Picture this: you’re craving something warm and nourishing, but you want it to feel special. This lamb shabu shabu with herbal broth is exactly that—a cozy, interactive meal that’s perfect for sharing.

Ingredients

• 1 lb boneless lamb leg, sliced paper-thin against the grain
• 8 cups filtered water
• 3-inch piece fresh ginger, thinly sliced
• 4 cloves garlic, smashed
• 2 star anise pods
• 1 cinnamon stick
• 1 tbsp dried goji berries
• 2 tsp high-quality sea salt
• 1 lb baby bok choy, halved lengthwise
• 8 oz shiitake mushrooms, stems removed
• 8 oz firm tofu, cut into 1-inch cubes
• 4 scallions, cut into 2-inch batons
• 1/4 cup tamari
• 1 tbsp toasted sesame oil
• 1 tsp chili crisp

Instructions

1. Combine filtered water, ginger slices, smashed garlic, star anise, cinnamon stick, goji berries, and sea salt in a large pot.
2. Bring the broth to a gentle simmer over medium heat, maintaining small bubbles without boiling.
3. Reduce heat to low and steep the broth for 25 minutes to develop complex herbal notes.
4. Arrange lamb slices, bok choy halves, shiitake mushrooms, and tofu cubes on a large platter for easy access.
5. Set the pot of simmering broth on a portable burner at the center of your dining table.
6. Using chopsticks, dip one lamb slice into the 180°F broth for exactly 15 seconds until it turns pale pink.
7. Remove the lamb immediately to prevent overcooking, as it continues to cook off the heat.
8. Repeat the dipping process with vegetables, cooking bok choy for 2 minutes until stems are tender-crisp.
9. Cook shiitake mushrooms for 3 minutes until they become plump and release their earthy aroma.
10. Add tofu cubes to the broth and simmer for 4 minutes to absorb the herbal flavors.
11. Whisk together tamari, toasted sesame oil, and chili crisp in a small bowl to create the dipping sauce.
12. Serve the cooked ingredients immediately with scallion batons scattered over the top.

Expect tender, melt-in-your-mouth lamb that contrasts beautifully with the crisp-tender vegetables. The herbal broth develops deeper complexity as you cook, making the final sips incredibly fragrant. For a fun twist, serve with cooked rice noodles to soak up every last drop of that aromatic liquid.

Chicken Shabu Shabu with Ginger Soy Dip

Kind of craving something that feels both comforting and exciting? This Japanese-inspired hot pot brings restaurant-quality elegance right to your kitchen table. You’ll love how the thinly sliced chicken cooks in seconds in the aromatic broth, then gets dipped in that zesty ginger soy sauce.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced paper-thin against the grain
• 8 cups dashi stock
• 2 tbsp mirin
• 1 tbsp usukuchi soy sauce
• 4 oz shiitake mushrooms, stems removed and caps thinly sliced
• 6 oz napa cabbage, cut into 2-inch pieces
• 4 oz carrot, julienned
• 3 scallions, cut into 2-inch bias slices
• 1/4 cup tamari
• 2 tbsp rice vinegar
• 1 tbsp freshly grated ginger root
• 1 tsp toasted sesame oil
• 1 tsp sesame seeds, toasted

Instructions

1. Place the dashi stock in a large pot over medium-high heat until it reaches a gentle simmer at 190°F.
2. Stir in the mirin and usukuchi soy sauce until fully incorporated into the broth.
3. Arrange the shiitake mushrooms, napa cabbage, carrot, and scallions on a large platter for easy access during cooking.
4. Using chopsticks or a small wire strainer, submerge one slice of chicken breast into the simmering broth for exactly 30 seconds until opaque and cooked through. Tip: Freezing the chicken for 20 minutes before slicing makes achieving paper-thin cuts much easier.
5. Repeat the cooking process with remaining chicken slices, working in batches to avoid overcrowding the pot.
6. Between chicken batches, add the prepared vegetables to the broth and cook for 3-4 minutes until tender but still crisp.
7. While the vegetables cook, whisk together the tamari, rice vinegar, grated ginger, and toasted sesame oil in a small bowl to create the dipping sauce.
8. Sprinkle the toasted sesame seeds over the finished dipping sauce. Tip: Toasting sesame seeds in a dry skillet over medium heat for 2 minutes enhances their nutty flavor.
9. Ladle the hot broth and cooked vegetables into individual bowls. Tip: For the most flavorful experience, serve the chicken immediately after cooking while it’s still warm and tender.
10. Serve the cooked chicken alongside the vegetable-filled broth with the ginger soy dip on the side.

Velvety chicken slices practically melt in your mouth while the crisp vegetables provide satisfying texture contrast. That ginger-forward dipping sauce adds just enough zing to cut through the rich broth. Try serving it over steamed jasmine rice to soak up every last drop of that incredible umami-packed liquid.

Kimchi Shabu Shabu with Spicy Broth

Haven’t you been craving something that warms you from the inside out? This kimchi shabu shabu is your answer. It’s the perfect cozy meal for a chilly evening, combining Korean and Japanese flavors in one bubbling pot.

Ingredients

• 8 cups high-quality dashi stock
• 2 cups napa cabbage kimchi, roughly chopped
• 1 lb thinly sliced Wagyu beef sirloin
• 8 oz fresh shiitake mushrooms, stems removed
• 1 bunch baby bok choy, leaves separated
• 4 oz enoki mushrooms, trimmed
• 8 oz firm tofu, cut into 1-inch cubes
• 2 tbsp gochujang (Korean red pepper paste)
• 1 tbsp toasted sesame oil
• 3 cloves garlic, thinly sliced
• 1-inch piece fresh ginger, julienned
• 2 green onions, bias-cut into 1-inch pieces

Instructions

1. Combine dashi stock, kimchi, gochujang, garlic, and ginger in a large shabu shabu pot or Dutch oven over medium-high heat.
2. Bring the broth to a rolling boil, then reduce heat to maintain a gentle simmer for 10 minutes to allow flavors to meld.
3. Arrange Wagyu beef, shiitake mushrooms, baby bok choy, enoki mushrooms, and tofu cubes on a large platter for easy dipping.
4. Using chopsticks, swish individual slices of Wagyu beef in the simmering broth for 15-20 seconds until just cooked through. Tip: The term “shabu shabu” comes from the swishing sound meat makes in the broth.
5. Add shiitake mushrooms and tofu cubes to the broth, simmering for 3-4 minutes until mushrooms are tender and tofu is heated through.
6. Submerge baby bok choy leaves in the broth for 1-2 minutes until wilted but still vibrant green.
7. Gently place enoki mushrooms in the broth, cooking for 1 minute until tender.
8. Stir in toasted sesame oil and green onions just before serving. Tip: Adding sesame oil at the end preserves its delicate nutty flavor.
9. Ladle the broth and vegetables into individual bowls, arranging cooked ingredients attractively. Tip: Reserve some fresh green onions for garnish to add bright color and crunch.

As you take your first bite, notice how the tender Wagyu melts in your mouth while the kimchi provides satisfying crunch. The spicy-savory broth deepens with each ingredient you cook in it, making the last spoonful even more flavorful than the first. Try serving it with steamed Japanese rice to soak up every last drop of that incredible broth.

Lobster Shabu Shabu with Butter Sauce

Wondering how to elevate your weeknight dinner game? This luxurious lobster shabu shabu brings restaurant-quality elegance to your kitchen with minimal effort. You’ll be dipping tender lobster pieces in the most incredible butter sauce that comes together in minutes.

Ingredients

• 2 live Maine lobsters, 1.5 pounds each
• 4 cups high-quality dashi stock
• 1/2 cup European-style unsalted butter, cut into 1/2-inch cubes
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon finely chopped fresh chives
• 1 teaspoon freshly grated lemon zest
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly ground white pepper
• 2 cups assorted seasonal vegetables (such as shungiku, shiitake mushrooms, and napa cabbage)

Instructions

1. Bring a large pot of heavily salted water to a rolling boil at 212°F.
2. Humanely dispatch the lobsters using the knife-through-the-head method between the eyes.
3. Immediately submerge lobsters in boiling water and cook for exactly 4 minutes.
4. Transfer lobsters to an ice bath and chill for 5 minutes until completely cool.
5. Remove lobster meat from shells, keeping the tail and claw meat intact.
6. Slice lobster tail into 1/2-inch thick medallions using a sharp chef’s knife.
7. Heat dashi stock in a shabu shabu pot or fondue pot to 195°F, maintaining a gentle simmer.
8. Arrange lobster pieces and assorted vegetables on separate serving platters.
9. Melt butter cubes in a small saucepan over low heat until fully liquid, about 3 minutes.
10. Whisk lemon juice, lemon zest, sea salt, and white pepper into the melted butter until emulsified.
11. Stir chopped chives into the butter sauce just before serving.
12. Using chopsticks, dip individual lobster pieces into the hot dashi for 15-20 seconds until just opaque.
13. Immediately transfer the hot lobster to the butter sauce for dipping.
14. Repeat the dipping process with vegetables, cooking each for 30-45 seconds until tender-crisp.

Fantastic texture contrast emerges between the silky lobster and the rich, tangy butter sauce. The quick poaching in dashi keeps the lobster incredibly tender while the butter sauce adds luxurious richness. Serve this immediately with steamed rice to soak up every last drop of that incredible sauce, or pair with a crisp white wine for the ultimate dining experience.

Wagyu Beef Shabu Shabu with Truffle Oil

Unbelievably luxurious yet surprisingly simple to prepare at home, this Wagyu beef shabu shabu brings restaurant-quality elegance to your dinner table. You’ll love how the rich marbling of the beef melts into the delicate broth, creating an unforgettable dining experience that feels both special and approachable.

Ingredients

• 1 pound A5 Japanese Wagyu beef, sliced paper-thin
• 8 cups dashi stock, kept at a rolling simmer
• 2 tablespoons white truffle oil
• 1 cup ponzu sauce for dipping
• 4 large pasture-raised eggs, lightly beaten
• 2 cups napa cabbage, cut into 2-inch pieces
• 1 cup enoki mushrooms, trimmed
• 1 cup shungiku (chrysanthemum leaves)
• 1/2 cup daikon radish, julienned
• 2 scallions, sliced on the bias

Instructions

1. Place an electric hot pot or donabe in the center of your dining table and pour in the dashi stock.
2. Heat the dashi stock to 200°F, maintaining a gentle simmer throughout the meal.
3. Arrange the Wagyu beef slices, napa cabbage, enoki mushrooms, shungiku, daikon radish, and scallions on separate serving platters around the hot pot.
4. Using chopsticks, pick up one slice of Wagyu beef and swish it through the simmering dashi for exactly 8-10 seconds until the fat renders and the meat turns pale pink.
5. Tip: Swish the beef in a figure-eight motion to ensure even cooking without overcooking the delicate slices.
6. Dip the cooked beef into the ponzu sauce before taking your first bite to experience the perfect balance of umami and acidity.
7. Add the napa cabbage to the dashi and cook for 3-4 minutes until the leaves become translucent and tender.
8. Tip: Cook vegetables in order of density, starting with the heartiest ones to build layers of flavor in the broth.
9. Introduce the enoki mushrooms to the broth and cook for 2 minutes until they soften but retain slight crunch.
10. Gently place the shungiku leaves in the dashi and cook for 30 seconds until just wilted.
11. Add the daikon radish and scallions to the hot pot and cook for 1 minute to lightly soften while maintaining texture.
12. Drizzle the white truffle oil over the finished components in your serving bowl.
13. Tip: Add the truffle oil at the very end to preserve its delicate aroma and prevent the flavor from dissipating in the heat.
14. Pour the lightly beaten pasture-raised eggs into the remaining broth to create a silky, enriched finish.

Remarkably, the final broth becomes incredibly rich and complex after cooking all the ingredients. You’ll notice the Wagyu fat has infused the dashi with unparalleled depth, while the truffle oil adds an earthy sophistication that lingers on the palate. Serve this communal meal with small individual bowls for dipping and sipping, letting everyone customize their perfect bite throughout the evening.

Thai-Inspired Shabu Shabu with Coconut Broth

Feeling like you need something warm and comforting but still exciting? This Thai-inspired shabu shabu brings all the cozy vibes with a tropical twist. You’ll love how the creamy coconut broth pairs with tender meats and crisp veggies.

Ingredients

• 1 tablespoon cold-pressed coconut oil
• 2 shallots, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 1 stalk lemongrass, bruised and cut into 2-inch pieces
• 4 cups unsweetened coconut milk
• 2 cups chicken bone broth
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 2 kaffir lime leaves
• 1 pound thinly sliced ribeye steak
• 8 ounces wild-caught shrimp, peeled and deveined
• 4 ounces shiitake mushrooms, stems removed
• 2 baby bok choy, quartered lengthwise
• 1 red bell pepper, julienned
• ¼ cup fresh Thai basil leaves
• 2 limes, cut into wedges
• 2 Thai chilies, thinly sliced

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering.
2. Add the sliced shallots and sauté for 3-4 minutes until translucent and fragrant.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until aromatic but not browned.
4. Add the bruised lemongrass pieces to the pot.
5. Pour in the coconut milk and chicken bone broth, stirring to combine.
6. Bring the liquid to a gentle simmer over medium-low heat, about 5-7 minutes.
7. Stir in the fish sauce and palm sugar until the sugar completely dissolves.
8. Add the kaffir lime leaves to the broth.
9. Maintain the broth at a steady simmer for 10 minutes to allow flavors to meld.
10. Arrange the sliced ribeye, shrimp, shiitake mushrooms, bok choy, and bell pepper on a large platter.
11. Set up individual dipping bowls with Thai basil, lime wedges, and sliced chilies.
12. Transfer the simmering broth to a fondue pot or electric hot pot set to 195°F.
13. Using chopsticks or a small strainer, dip individual pieces of meat and vegetables into the hot broth until cooked through, about 30-45 seconds for beef and 1-2 minutes for vegetables.
14. Garnish each serving with fresh Thai basil, a squeeze of lime juice, and chilies to taste.

Every spoonful of this shabu shabu delivers silky coconut broth that clings to the perfectly cooked ingredients. The ribeye becomes incredibly tender while the vegetables maintain a satisfying crunch. Try serving it with jasmine rice to soak up every last drop of that aromatic broth.

Cheesy Shabu Shabu with Mozzarella and Tomato Broth

Let’s be real—sometimes you just need a cozy, cheesy meal that feels like a warm hug. This cheesy shabu shabu with mozzarella and tomato broth is exactly that: a fun, interactive dinner where you get to dip, swirl, and savor every bite. It’s perfect for a chilly evening when you want something comforting but still fresh and vibrant.

Ingredients

• 4 cups high-quality chicken stock
• 2 cups crushed San Marzano tomatoes
• 1 cup fresh mozzarella pearls, drained
• 1 lb thinly sliced ribeye beef
• 4 oz shiitake mushrooms, stems removed and caps thinly sliced
• 2 baby bok choy, leaves separated
• 2 cloves garlic, finely minced
• 1 tbsp extra-virgin olive oil
• 1 tsp fine sea salt
• 1/2 tsp freshly cracked black pepper
• 1/4 cup fresh basil leaves, chiffonade-cut

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering.
2. Add the minced garlic and sauté for 1 minute, or until fragrant but not browned.
3. Pour in the chicken stock and crushed San Marzano tomatoes, stirring to combine.
4. Bring the broth to a gentle simmer over medium-high heat, then reduce to low and let it cook for 10 minutes to allow the flavors to meld.
5. Season the broth with fine sea salt and freshly cracked black pepper, tasting and adjusting as needed.
6. Arrange the thinly sliced ribeye beef, shiitake mushrooms, and baby bok choy leaves on a large platter for easy dipping.
7. Set the pot of simmering broth in the center of the table on a portable burner or trivet.
8. Using chopsticks or a fondue fork, dip a slice of beef into the broth and swirl it for 15–20 seconds, or until just cooked through.
9. Add the shiitake mushrooms to the broth and let them simmer for 3–4 minutes, or until tender.
10. Dip the baby bok choy leaves into the broth for 1–2 minutes, or until wilted but still crisp-tender.
11. Stir the fresh mozzarella pearls into the broth and let them warm through for 1 minute, or until slightly softened.
12. Ladle the broth, beef, vegetables, and mozzarella into individual bowls.
13. Garnish each bowl with chiffonade-cut fresh basil leaves just before serving.

Now, you’ve got a broth that’s rich and tangy from the tomatoes, balanced by the creamy, mild mozzarella pearls. The thinly sliced beef stays tender, while the shiitake mushrooms add an earthy depth. For a fun twist, serve it with crusty bread for dipping into that cheesy, tomato-infused broth—it’s a meal that’s as interactive as it is delicious.

Curry Shabu Shabu with Lamb and Vegetables

Brace yourself for the coziest, most aromatic meal you’ll make this season. Imagine tender lamb slices and crisp vegetables swimming in a fragrant curry broth that’ll warm you from the inside out. You’re about to create the ultimate comfort food that’s surprisingly simple to put together.

Ingredients

• 1 pound thinly sliced lamb shoulder
• 4 cups homemade chicken stock
• 2 tablespoons clarified butter
• 3 tablespoons Japanese curry roux blocks, finely grated
• 1 large yellow onion, thinly sliced
• 2 carrots, cut into 1/4-inch diagonal slices
• 8 ounces shiitake mushrooms, stems removed
• 4 ounces baby bok choy, leaves separated
• 2 tablespoons mirin
• 1 tablespoon soy sauce
• 1 teaspoon freshly grated ginger
• 2 garlic cloves, microplaned
• 1 teaspoon toasted sesame oil

Instructions

1. Heat clarified butter in a heavy-bottomed pot over medium heat until it shimmers.
2. Add sliced onion and cook for 4 minutes, stirring occasionally, until translucent but not browned.
3. Add microplaned garlic and grated ginger, cooking for 45 seconds until fragrant.
4. Pour in chicken stock and bring to a gentle simmer at 180°F.
5. Whisk in grated curry roux blocks until completely dissolved and the broth thickens slightly.
6. Stir in mirin and soy sauce, then maintain the broth at a steady 185°F.
7. Add carrot slices and cook for 3 minutes until slightly tender but still crisp.
8. Drop in shiitake mushrooms and cook for 2 minutes until they begin to soften.
9. Using chopsticks or a slotted spoon, individually dip lamb slices into the simmering broth for 15-20 seconds until they turn pale pink.
10. Add baby bok choy leaves and cook for 1 minute until just wilted but still vibrant green.
11. Drizzle with toasted sesame oil just before serving.

Luxuriously tender lamb melts against crisp-tender vegetables in every spoonful. The rich curry broth clings perfectly to each ingredient, creating layers of savory depth that unfold with every bite. For an extra special presentation, serve it family-style in the cooking pot with individual dipping bowls of chili oil and steamed rice on the side.

Udon Noodle Shabu Shabu with Tempura

Craving something that feels both comforting and elegant? This udon noodle shabu shabu with tempura brings together the warmth of Japanese hot pot with the satisfying crunch of perfectly fried seafood. You’ll love how the delicate broth and tender noodles balance with crispy tempura in every bite.

Ingredients

– 8 cups dashi broth
– 1 pound fresh udon noodles
– 1 pound thinly sliced Wagyu beef
– 1 cup all-purpose flour
– 1 cup ice-cold sparkling water
– 2 large pasture-raised eggs, lightly beaten
– 1 pound wild-caught shrimp, peeled and deveined
– 2 cups vegetable oil for frying
– 4 scallions, thinly sliced on the bias
– 1 daikon radish, grated
– 2 tablespoons soy sauce
– 1 tablespoon mirin

Instructions

1. Heat the dashi broth in a large pot over medium heat until it reaches 180°F.
2. Add the fresh udon noodles to the simmering broth and cook for 4 minutes until al dente.
3. Combine the all-purpose flour and ice-cold sparkling water in a bowl, stirring until just combined (lumps are fine for tempura batter).
4. Dip the wild-caught shrimp into the lightly beaten pasture-raised eggs, then coat with the tempura batter.
5. Heat vegetable oil in a deep fryer to 350°F, using a thermometer for accuracy.
6. Fry the battered shrimp for 2-3 minutes until golden brown and crispy.
7. Remove the tempura shrimp with a spider strainer and drain on a wire rack to maintain crispiness.
8. Thinly slice the Wagyu beef against the grain into 1/8-inch thick pieces.
9. Swirl the sliced beef in the hot broth for 15-20 seconds until just cooked through.
10. Add the thinly sliced scallions and grated daikon radish to the broth.
11. Stir in the soy sauce and mirin to season the broth.
12. Ladle the hot broth, noodles, and beef into serving bowls.
13. Arrange the crispy tempura shrimp alongside each bowl.

Glistening with rich broth and crowned with golden tempura, this dish offers a wonderful contrast between the silky noodles and the shatteringly crisp shrimp. The thinly sliced Wagyu melts in your mouth while the tempura provides a satisfying crunch that holds up beautifully against the delicate broth. For an extra special presentation, serve the tempura on a separate bamboo platter to keep it perfectly crisp until the last bite.

Salmon Shabu Shabu with Lemon Dill Sauce

Wondering how to elevate your weeknight dinner game? This salmon shabu shabu brings restaurant-quality elegance to your kitchen with minimal effort. You’ll love how the delicate fish cooks right at the table in fragrant broth.

Ingredients

• 1 lb sashimi-grade salmon fillet, skin removed and sliced into ¼-inch thick pieces
• 4 cups dashi broth
• 2 tbsp fresh dill fronds, finely chopped
• 1 lemon, zested and juiced
• ½ cup crème fraîche
• 1 tbsp extra virgin olive oil
• 1 tsp sea salt flakes
• ½ tsp freshly cracked black pepper
• 2 scallions, thinly sliced on the bias

Instructions

1. Combine dashi broth, lemon zest, and 1 tablespoon of chopped dill in a shabu shabu pot or fondue pot.
2. Heat the broth mixture over medium heat until it reaches a gentle simmer at 180°F.
3. Arrange salmon slices in a single layer on a chilled serving platter to maintain freshness.
4. Whisk crème fraîche, lemon juice, remaining dill, and olive oil in a small bowl until emulsified.
5. Season the lemon dill sauce with sea salt flakes and freshly cracked black pepper.
6. Using chopsticks, gently swish one salmon slice through the simmering broth for exactly 15 seconds until opaque but still tender.
7. Dip the cooked salmon immediately into the lemon dill sauce to coat evenly.
8. Repeat the swishing process with remaining salmon slices, maintaining broth temperature at 180°F.
9. Garnish each serving with thinly sliced scallions for brightness and crunch.

Perfectly cooked salmon melts like butter against the zesty sauce. The quick broth bath keeps the fish incredibly moist while the lemon cuts through the richness beautifully. Try serving it over steamed jasmine rice to soak up every drop of that luxurious sauce.

Hot Pot Shabu Shabu with Assorted Dumplings

Zesty winter evenings just got cozier with this communal dining experience. You’ll love dipping tender meats and delicate dumplings into this aromatic broth. It’s the perfect interactive meal for gathering friends around the table.

Ingredients

• 8 cups high-quality dashi stock
• 2 tablespoons premium soy sauce
• 1 tablespoon mirin
• 1 teaspoon fine sea salt
• 1 pound prime ribeye beef, thinly sliced
• 12 assorted artisanal dumplings (pork gyoza and shrimp shumai)
• 1 bunch fresh baby bok choy, separated
• 8 shiitake mushrooms, stems removed
• 4 scallions, bias-cut into 2-inch pieces
• 1 package firm tofu, cubed
• 2 cups cooked Japanese short-grain rice
• Ponzu sauce for dipping
• Sesame goma dare sauce for serving

Instructions

1. Combine 8 cups dashi stock, 2 tablespoons soy sauce, 1 tablespoon mirin, and 1 teaspoon fine sea salt in a large hot pot.
2. Heat the broth over medium-high heat until it reaches 200°F, about 8-10 minutes.
3. Reduce heat to maintain a gentle simmer at 185°F throughout cooking.
4. Arrange 1 pound thinly sliced prime ribeye, 12 assorted dumplings, separated baby bok choy, stemmed shiitake mushrooms, bias-cut scallions, and cubed firm tofu on serving platters.
5. Using chopsticks, gently swirl one slice of beef in the simmering broth for 15-20 seconds until just cooked through.
6. Dip the cooked beef immediately into ponzu sauce before eating to enhance the umami flavor.
7. Add artisanal dumplings to the broth and cook for 3-4 minutes until they float to the surface and the wrappers become translucent.
8. Cook vegetables in batches: baby bok choy for 2 minutes, shiitake mushrooms for 3 minutes, and scallions for 1 minute until tender-crisp.
9. Add cubed tofu during the last 2 minutes of cooking to heat through without breaking apart.
10. Serve the hot pot components with 2 cups cooked Japanese short-grain rice and sesame goma dare sauce for dipping.

The thinly sliced beef becomes incredibly tender after its brief simmer, while the dumplings develop a delicate, silky texture from absorbing the aromatic broth. For a creative twist, ladle the enriched broth over the rice during the final course, creating a flavorful porridge that captures all the essence of your cooking journey.

Black Garlic Shabu Shabu with Ribeye

Diving into a warm, savory bowl of shabu shabu feels like giving yourself a comforting hug from the inside out. You’ll love how the rich, umami-packed black garlic broth melds with tender ribeye slices, creating a meal that’s both elegant and incredibly easy to pull off.

Ingredients

• 1 pound ribeye steak, thinly sliced against the grain
• 8 cups dashi stock
• 4 black garlic cloves, minced
• 2 tablespoons toasted sesame oil
• 1 tablespoon tamari
• 1 teaspoon mirin
• 4 shiitake mushrooms, stems removed
• 2 baby bok choy, quartered lengthwise
• 1 carrot, julienned
• 4 ounces udon noodles
• 2 scallions, thinly sliced on the bias

Instructions

1. Heat the toasted sesame oil in a large pot over medium heat until it shimmers.
2. Add the minced black garlic and sauté for 1 minute until fragrant.
3. Pour in the dashi stock and bring to a gentle simmer over medium-high heat.
4. Stir in the tamari and mirin until fully incorporated.
5. Reduce the heat to maintain a low simmer, with small bubbles breaking the surface.
6. Add the shiitake mushrooms and simmer for 4 minutes until slightly softened.
7. Submerge the baby bok choy and julienned carrot, cooking for 3 minutes until vibrant and tender-crisp.
8. Gently place the udon noodles into the broth and cook for 2 minutes, stirring once to separate.
9. Using chopsticks or tongs, individually dip each ribeye slice into the simmering broth for 10–15 seconds until it turns pale pink.
10. Ladle the broth, vegetables, and noodles into deep bowls.
11. Arrange the lightly cooked ribeye slices over the top.
12. Garnish with the thinly sliced scallions.

Now you’ve got a bowl that’s brimming with silky, slurp-worthy noodles and melt-in-your-mouth ribeye. The black garlic lends a deep, caramelized sweetness that balances the savory dashi, while the crisp-tender vegetables add just the right textural contrast. For a fun twist, set out small dishes of chili oil or ponzu for dipping, letting everyone customize their perfect bite.

Tom Yum Shabu Shabu with Seafood Medley

Venturing beyond traditional hot pot? You’ll adore this Tom Yum Shabu Shabu with Seafood Medley—it’s a vibrant, tangy twist that turns dinner into a fun, interactive feast. Imagine dipping fresh seafood into a spicy, aromatic broth right at your table. It’s easier than you think to pull off, and the flavors are absolutely addictive.

Ingredients

• 4 cups high-quality chicken stock
• 2 stalks fresh lemongrass, bruised and cut into 2-inch pieces
• 4 kaffir lime leaves, torn
• 3 Thai bird’s eye chilies, lightly crushed
• 2-inch piece galangal, thinly sliced
• 3 tablespoons fish sauce
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon palm sugar, finely grated
• 8 large head-on shrimp, deveined
• 8 fresh sea scallops, muscle removed
• 8 ounces wild-caught squid, cleaned and sliced into rings
• 8 ounces sustainable mussels, scrubbed and debearded
• 4 ounces enoki mushrooms, trimmed
• 2 baby bok choy, halved lengthwise
• Fresh cilantro leaves, for garnish
• Thai basil leaves, for garnish
• Thinly sliced red chili, for garnish

Instructions

1. Pour 4 cups of high-quality chicken stock into a large pot or electric hot pot set to 200°F.
2. Add 2 stalks of bruised lemongrass, 4 torn kaffir lime leaves, 3 lightly crushed Thai bird’s eye chilies, and the 2-inch piece of thinly sliced galangal to the stock.
3. Simmer the broth uncovered for 10 minutes to allow the aromatics to infuse fully.
4. Stir in 3 tablespoons of fish sauce, 2 tablespoons of freshly squeezed lime juice, and 1 tablespoon of finely grated palm sugar until the sugar dissolves completely.
5. Increase the heat to maintain a gentle boil at 212°F for shabu-shabu style cooking.
6. Using chopsticks or a small strainer, dip 8 large head-on shrimp into the boiling broth and cook for 2–3 minutes until the shells turn bright pink and the flesh is opaque.
7. Add 8 fresh sea scallops and cook for 90 seconds per side until lightly firm and caramelized at the edges.
8. Submerge 8 ounces of wild-caught squid rings for 45–60 seconds until they curl and turn white.
9. Drop in 8 ounces of sustainable mussels and cook for 3–4 minutes until the shells open fully; discard any that remain closed.
10. Briefly wilt 4 ounces of enoki mushrooms and 2 halved baby bok choy in the broth for 1–2 minutes until tender-crisp.
11. Ladle the broth and seafood into individual bowls, ensuring each portion includes a mix of shrimp, scallops, squid, and mussels.
12. Garnish generously with fresh cilantro leaves, Thai basil leaves, and thinly sliced red chili.

Outstandingly aromatic and brimming with texture, this dish offers tender scallops, springy squid, and plump shrimp in a broth that’s both spicy and bright. Serve it family-style with extra lime wedges for squeezing over the top, or pair it with jasmine rice to soak up every last drop of the tangy tom yum base.

Healthy Shabu Shabu with Kale and Quinoa

Now that winter’s chill is settling in, you’re probably craving something warm and nourishing. This healthy shabu shabu brings together tender protein, hearty greens, and nutty quinoa in one comforting bowl. It’s the perfect meal to curl up with when you need both comfort and nutrition.

Ingredients

• 1 pound thinly sliced pasture-raised beef sirloin
• 2 cups organic quinoa, rinsed thoroughly
• 4 cups homemade chicken bone broth
• 1 large bunch lacinato kale, stems removed and leaves chiffonaded
• 2 tablespoons cold-pressed sesame oil
• 3 cloves heirloom garlic, microplaned
• 1 tablespoon freshly grated ginger root
• 2 tablespoons artisanal soy sauce
• 1 teaspoon toasted sesame seeds
• 2 scallions, bias-cut into 1-inch pieces

Instructions

1. Rinse 2 cups organic quinoa under cold running water until water runs clear, about 2 minutes.
2. Combine rinsed quinoa with 4 cups homemade chicken bone broth in a medium saucepan.
3. Bring quinoa mixture to a rolling boil over high heat, then immediately reduce to a simmer.
4. Cover saucepan and simmer quinoa for 15 minutes until all liquid is absorbed and germ rings are visible.
5. Remove quinoa from heat and let stand covered for 5 minutes to steam, then fluff with a fork.
6. Heat 2 tablespoons cold-pressed sesame oil in a large Dutch oven over medium-high heat until shimmering.
7. Add 3 cloves microplaned heirloom garlic and 1 tablespoon freshly grated ginger root, sautéing for 45 seconds until fragrant but not browned.
8. Pour remaining 2 cups homemade chicken bone broth into the Dutch oven and bring to a gentle simmer.
9. Add 1 large bunch chiffonaded lacinato kale to the simmering broth and cook for 3 minutes until slightly wilted.
10. Working in batches, gently swish 1 pound thinly sliced pasture-raised beef sirloin through the simmering broth for 15-20 seconds per slice until just cooked through.
11. Stir in 2 tablespoons artisanal soy sauce and 2 scallions cut into 1-inch pieces.
12. Divide cooked quinoa among 4 serving bowls and ladle the shabu shabu mixture over the top.
13. Garnish each bowl with 1 teaspoon toasted sesame seeds.

Hearty textures from the al dente quinoa and tender beef contrast beautifully with the slight bitterness of the wilted kale. The aromatic ginger and garlic-infused broth creates a deeply satisfying umami base that’s both light and substantial. For a creative twist, serve with a side of citrus ponzu for dipping the beef, or add a soft-boiled egg to make it even more luxurious.

Japanese Sukiyaki-Style Shabu Shabu

Fancy trying something that feels like a cozy Japanese restaurant experience right at home? You’re going to love this sukiyaki-style shabu shabu—it’s basically the ultimate communal dinner party in a pot. Think tender slices of beef swirled in a sweet-savory broth, with all the fresh veggies soaking up that incredible flavor.

Ingredients

• 1 pound prime ribeye beef, thinly sliced against the grain
• 4 cups high-quality dashi stock
• 1/2 cup premium soy sauce
• 1/4 cup mirin
• 2 tablespoons granulated sugar
• 1 large yellow onion, thinly sliced
• 8 ounces shiitake mushrooms, stems removed
• 4 large napa cabbage leaves, chopped
• 1 bunch fresh enoki mushrooms, trimmed
• 8 ounces firm tofu, cubed
• 2 pasture-raised eggs, lightly beaten
• 2 scallions, thinly sliced on the bias

Instructions

1. Combine dashi stock, soy sauce, mirin, and sugar in a large donabe or heavy-bottomed pot over medium-high heat.
2. Bring the broth mixture to a gentle simmer at 180°F, stirring occasionally to dissolve the sugar completely.
3. Arrange the sliced onion, shiitake mushrooms, napa cabbage, enoki mushrooms, and tofu cubes artfully around the perimeter of the pot.
4. Reduce heat to maintain a steady simmer at 165°F, allowing vegetables to cook for 6-8 minutes until slightly softened.
5. Using chopsticks or a fondue fork, individually swish each slice of ribeye through the simmering broth for 15-20 seconds until just cooked through. Tip: Swirling the beef creates the characteristic “shabu shabu” motion that gives the dish its name.
6. Dip the cooked beef into the beaten eggs before eating for added richness and silkiness. Tip: The egg creates a velvety coating that enhances the beef’s flavor while slightly cooling each bite.
7. Continue cooking remaining beef slices and vegetables as needed throughout the meal.
8. Monitor broth level throughout cooking, adding small amounts of hot dashi if needed to maintain proper coverage. Tip: The broth intensifies in flavor as the meal progresses, becoming more valuable than the ingredients themselves.
9. Serve immediately from the pot, ensuring each portion includes both protein and vegetables.

Ultimate comfort in a bowl—the thinly sliced ribeye practically melts in your mouth while the vegetables retain just enough crispness to provide textural contrast. That rich, slightly sweet broth becomes increasingly complex with every ingredient you cook in it, making this perfect for gathering friends around the table. Try serving it with steamed Japanese rice to soak up every last drop of that incredible cooking liquid.

Fusion Shabu Shabu with Teriyaki Glaze

Mmm, picture this: you’re craving something warm and comforting, but with a fun twist that makes dinner feel special. Fusion Shabu Shabu with Teriyaki Glaze is exactly that—a cozy, interactive meal where you get to cook thinly sliced proteins and crisp veggies right at the table, all dunked in a sweet-savory glaze that’ll have everyone asking for seconds. It’s perfect for a relaxed weeknight or a casual gathering with friends.

Ingredients

– 1 pound thinly sliced pasture-raised beef sirloin
– 8 cups dashi stock
– 1/2 cup premium soy sauce
– 1/4 cup mirin
– 2 tablespoons granulated sugar
– 1 tablespoon grated fresh ginger root
– 2 cloves garlic, minced
– 1 tablespoon toasted sesame oil
– 4 cups Napa cabbage, roughly chopped
– 2 cups shiitake mushrooms, stems removed and caps sliced
– 1 bunch scallions, cut into 2-inch segments
– 8 ounces firm tofu, cubed

Instructions

1. Combine dashi stock, soy sauce, mirin, granulated sugar, grated fresh ginger root, and minced garlic in a large pot over medium-high heat.
2. Bring the mixture to a gentle simmer, stirring occasionally until the sugar fully dissolves, about 3–4 minutes.
3. Reduce heat to low and let the broth infuse for 10 minutes to develop depth of flavor.
4. Arrange thinly sliced pasture-raised beef sirloin, roughly chopped Napa cabbage, sliced shiitake mushroom caps, scallion segments, and cubed firm tofu on a large platter for easy access.
5. Heat toasted sesame oil in a small skillet over medium heat until it shimmers, about 1–2 minutes.
6. Carefully pour the hot sesame oil over the prepared beef slices to lightly sear the edges.
7. Transfer the infused broth to a fondue pot or electric skillet set to 200°F to maintain a steady simmer.
8. Using chopsticks or a fondue fork, dip a piece of beef into the simmering broth and cook for 15–20 seconds until it turns pale pink.
9. Immediately dip the cooked beef into the remaining teriyaki glaze from the broth for added flavor.
10. Repeat the dipping process with Napa cabbage, cooking for 1–2 minutes until tender but still crisp.
11. Cook shiitake mushroom caps in the broth for 2–3 minutes until they become soft and absorb the liquid.
12. Dip scallion segments into the broth for 30–45 seconds until slightly wilted but vibrant green.
13. Submerge tofu cubes in the broth for 1–2 minutes to warm through while retaining their shape.
14. Serve all cooked components directly from the pot, ladling extra broth over each portion.

This dish delivers a wonderful contrast: the beef stays melt-in-your-mouth tender, while the veggies add a satisfying crunch. The teriyaki glaze caramelizes slightly on the hot ingredients, giving each bite a glossy, umami-rich finish that’s both familiar and exciting. Try serving it over steamed jasmine rice or with a side of quick-pickled radishes for an extra burst of freshness that cuts through the richness.

Summary

Kickstart your next meal with these 20 delicious shabu shabu recipes perfect for any occasion! From cozy family dinners to festive gatherings, there’s something for everyone. We hope you enjoy making these comforting dishes as much as we enjoyed sharing them. Don’t forget to leave a comment with your favorite recipe and share this roundup on Pinterest so others can discover these tasty ideas too!

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