Shabu Shabu, a popular Japanese hot pot dish, has taken the culinary world by storm. This communal cooking experience brings people together, and with its versatility in ingredients and flavors, it’s no wonder why it’s become a staple in many cuisines. Whether you’re hosting a dinner party or simply want to spice up your mealtime routine, Shabu Shabu is an excellent choice.
From classic beef and ponzu sauce combinations to more adventurous options like spicy miso with pork belly, there’s something for everyone. In this article, we’ll dive into the world of Shabu Shabu recipes, exploring 20 mouth-watering variations that will tantalize your taste buds. From vegan and vegetarian options to meat-lovers’ delights, you’re sure to find a dish that suits your palate.
So grab your friends, family, or significant other and get ready to immerse yourself in the world of Shabu Shabu. In this article, we’ll explore the best recipes for every occasion, from casual gatherings to special celebrations.
Classic Beef Shabu Shabu with Ponzu Sauce
Experience the flavors of Japan with this iconic hot pot recipe, featuring tender beef and a tangy ponzu sauce.
Ingredients:
– 1 lb beef (such as ribeye or sirloin), sliced into thin strips
– 2 cups dashi broth (or chicken broth)
– 1/4 cup soy sauce
– 1/4 cup sake (or dry white wine)
– 2 tablespoons mirin (sweet Japanese cooking wine)
– 1 tablespoon sugar
– 1/4 teaspoon ground white pepper
– Ponzu sauce (store-bought or homemade, see below)
– Fresh vegetables for serving (such as bok choy, shiitake mushrooms, and green onions)
Instructions:
1. In a large pot, combine dashi broth, soy sauce, sake, mirin, sugar, and white pepper. Bring to a simmer over medium heat.
2. Add the beef strips and cook for 3-5 minutes or until cooked to desired doneness.
3. Serve hot with ponzu sauce and fresh vegetables.
Ponzu Sauce:
– Mix equal parts soy sauce and freshly squeezed lime juice (about 1/4 cup each).
– Whisk in 2 tablespoons of rice vinegar and 1 tablespoon of grated daikon radish (optional).
Cooking Time: 15-20 minutes
Spicy Miso Shabu Shabu with Pork Belly
Experience the bold flavors of Japan’s popular hot pot dish, elevated by the spicy kick of miso and the richness of pork belly.
Ingredients:
– 1 lb pork belly, sliced into thin strips
– 2 cups water
– 1/4 cup white miso paste
– 2 tbsp soy sauce
– 1 tsp grated ginger
– 1 tsp Korean chili flakes (gochugaru)
– 1/4 cup sake or dry white wine
– Fresh scallions, thinly sliced
Instructions:
1. In a large pot, combine water, miso paste, soy sauce, ginger, and chili flakes. Bring to a simmer over medium heat.
2. Add pork belly strips and cook for 10-12 minutes, or until cooked through.
3. Stir in sake or white wine.
4. To serve, place sliced scallions on a plate, then add cooked pork belly and hot broth. Garnish with additional scallions if desired.
Cooking Time: 20-25 minutes
Seafood Shabu Shabu with Shrimp and Scallops
This recipe combines the freshness of seafood with the savory flavors of a classic Japanese hot pot experience. Shrimp, scallops, and vegetables are cooked to perfection in a rich broth, served with a side of dipping sauces.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 12 jumbo scallops
– 2 tablespoons vegetable oil
– 4 cups dashi broth (or substitute with chicken or seafood stock)
– 1 tablespoon soy sauce
– 1 tablespoon sake (optional)
– 1 teaspoon sesame oil
– Assorted vegetables (such as bok choy, mushrooms, and carrots) for serving
– Thinly sliced green onions and toasted sesame seeds for garnish
Instructions:
1. Fill a large pot with the dashi broth and bring to a simmer.
2. Add the vegetable oil, soy sauce, sake (if using), and sesame oil. Stir to combine.
3. Place the shrimp and scallops into the pot. Cook for 3-4 minutes or until the seafood is opaque and cooked through.
4. Serve with assorted vegetables and dipping sauces of your choice.
5. Garnish with green onions and toasted sesame seeds.
Cooking Time: 10-12 minutes
Vegetarian Shabu Shabu with Tofu and Mushrooms
Experience the thrill of Japanese hot pot, adapted for a vegetarian twist! This recipe combines tender tofu and earthy mushrooms in a savory broth, perfect for a cozy night in.
Ingredients:
– 1 block firm tofu, cut into bite-sized pieces
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons vegetable oil
– 4 cups water or dashi broth
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Optional: your favorite vegetables (e.g., bell peppers, carrots, green beans) for added flavor
Instructions:
1. In a large pot, combine soy sauce, sake, vegetable oil, and sesame oil.
2. Add tofu and mushrooms; cook over medium heat until the ingredients are lightly browned, about 5 minutes.
3. Pour in water or dashi broth, stirring to combine.
4. Bring the mixture to a simmer; reduce heat to low and cook for 10-12 minutes, or until flavors have melded together.
5. Serve hot with your favorite dipping sauces, such as soy sauce and sesame oil.
Cooking Time: 15-17 minutes
Lamb Shabu Shabu with Herbal Broth
A classic Japanese hot pot experience, Lamb Shabu Shabu is a savory and flavorful dish that brings people together. This recipe combines tender lamb slices with a rich herbal broth, perfect for a gathering or special occasion.
Ingredients:
– 1 pound lamb sirloin or ribeye, sliced into thin strips
– 4 cups water
– 2 tablespoons grated ginger
– 2 tablespoons dried kelp (Kombu)
– 1 tablespoon soy sauce
– 1 tablespoon sake (or dry white wine)
– 2 cloves garlic, minced
– 1 tablespoon sugar
– Salt and pepper to taste
Instructions:
1. In a large pot, combine water, ginger, Kombu, soy sauce, sake, garlic, and sugar.
2. Bring the broth to a boil, then reduce heat and simmer for 10 minutes.
3. Add lamb slices to the pot and cook for 5-7 minutes or until cooked to desired doneness.
4. Serve lamb with steamed vegetables, noodles, or rice.
Cooking Time: 15-20 minutes
Chicken Shabu Shabu with Ginger Soy Dip
This popular Japanese hot pot dish is a crowd-pleaser, and our simplified recipe makes it easy to recreate at home. With tender chicken and savory ginger soy dip, you’ll be hooked from the first bite!
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups water
– 2 tbsp vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tsp grated ginger
– Salt and pepper to taste
– For the Ginger Soy Dip:
+ 1/2 cup soy sauce
+ 1/4 cup rice vinegar
+ 2 tbsp honey
+ 1 tsp grated ginger
Instructions:
1. In a large pot, combine water, vegetable oil, onion, garlic, and ginger. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Add chicken pieces to the pot and cook for an additional 5-7 minutes or until cooked through.
3. Meanwhile, mix soy sauce, rice vinegar, honey, and grated ginger in a small bowl to make the Ginger Soy Dip.
4. Serve cooked chicken with the Ginger Soy Dip on the side.
Cooking Time: 20-25 minutes
Kimchi Shabu Shabu with Spicy Broth
Experience the bold flavors of Korean cuisine with this spicy and savory recipe, featuring tender beef and a medley of vegetables dipped in a rich kimchi-infused broth.
Ingredients:
– 1 lb beef thinly sliced ( ribeye or sirloin)
– 2 cups kimchi, chopped
– 4 cups chicken broth
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 1 tablespoon sugar
– 1 teaspoon ground black pepper
– 2 tablespoons vegetable oil
– Assorted vegetables for shabu-shabu (e.g., bean sprouts, bok choy, lotus root)
– Garnishes: thinly sliced green onions, toasted sesame seeds
Instructions:
1. In a large pot, combine chicken broth, soy sauce, sake, sugar, and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Add chopped kimchi to the pot and stir well.
3. Heat vegetable oil in a separate pan and cook beef slices until browned, about 3-4 minutes per side.
4. Assemble shabu-shabu by placing cooked beef and vegetables into individual bowls.
5. Ladle hot broth over the ingredients and serve immediately.
Cooking Time: 20-25 minutes
Lobster Shabu Shabu with Butter Sauce
Shabu shabu, a popular Japanese hot pot dish, gets an opulent twist with the addition of succulent lobster. This rich and indulgent recipe combines tender chunks of lobster with a creamy butter sauce, perfect for special occasions or romantic dinners.
Ingredients:
– 1 lb lobster meat, cut into bite-sized pieces
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 1 tablespoon sugar
– 1 tablespoon vegetable oil
– 4 slices of butter
– 2 cloves garlic, minced
– 1 cup dashi broth (or substitute with chicken or vegetable stock)
– Scallions and grated daikon radish for garnish
Instructions:
1. In a large saucepan, combine soy sauce, sake, sugar, and vegetable oil. Bring to a boil over high heat.
2. Reduce heat to low and simmer for 5 minutes.
3. Add lobster pieces and cook for an additional 2-3 minutes or until opaque.
4. Remove from heat and stir in butter until melted.
5. Serve immediately with steamed scallions and grated daikon radish.
Cooking Time: 12-15 minutes
Wagyu Beef Shabu Shabu with Truffle Oil
Experience the luxurious combination of tender Wagyu beef and earthy truffle oil in this easy-to-make shabu shabu recipe.
Ingredients:
– 1 lb Wagyu beef strips
– 2 cups water
– 1 tablespoon vegetable oil
– 1 teaspoon sesame oil
– 1/4 cup truffle oil
– Salt and pepper to taste
– Optional: noodles, vegetables, and dipping sauces of your choice
Instructions:
1. In a large pot, bring the water to a boil.
2. Add the vegetable oil, sesame oil, and truffle oil. Stir well.
3. Add the Wagyu beef strips to the pot. Cook for 30-40 seconds or until cooked to desired doneness.
4. Remove the beef from the pot with chopsticks or tongs. Serve hot.
Cooking Time: 2-3 minutes
Tips:
– Use a high-quality truffle oil for an intense flavor profile.
– Adjust cooking time according to your desired level of doneness.
– Enjoy with your favorite dipping sauces and sides!
Thai-Inspired Shabu Shabu with Coconut Broth
Savor the flavors of Thailand with this unique twist on the classic Japanese hot pot, featuring a rich coconut broth and an assortment of savory ingredients.
Ingredients:
– 2 cups chicken or vegetable broth
– 1 cup coconut milk
– 2 tablespoons grated ginger
– 1 tablespoon Thai red curry paste
– 1/4 teaspoon ground cumin
– Salt and pepper, to taste
– Assorted shabu shabu ingredients (e.g., thinly sliced beef, pork, chicken, tofu, vegetables)
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, combine broth, coconut milk, ginger, curry paste, cumin, salt, and pepper.
2. Bring the mixture to a simmer over medium heat.
3. Reduce heat to low and keep warm.
4. Prepare shabu shabu ingredients according to package instructions (if using).
5. Assemble the hot pot by placing ingredients in a large bowl or individual pots.
6. Serve with steamed rice and garnish with cilantro leaves.
Cooking Time: 15-20 minutes
Cheesy Shabu Shabu with Mozzarella and Tomato Broth
Elevate your shabu shabu experience with this creamy, cheesy twist! Thinly sliced beef or pork is cooked to perfection in a savory tomato broth, served with melted mozzarella cheese.
Ingredients:
– 1 lb thinly sliced beef or pork
– 2 cups water
– 1 cup tomato puree
– 2 tbsp soy sauce
– 2 tbsp sake (Japanese rice wine)
– 1 tsp sugar
– Salt and pepper to taste
– 8 oz mozzarella cheese, sliced
– Noodles or vegetables for serving
Instructions:
1. In a large pot, combine water, tomato puree, soy sauce, sake, and sugar. Bring to a boil, then reduce heat and simmer.
2. Slice the beef or pork into thin strips. Cook in the broth for 3-5 minutes, or until cooked through.
3. Meanwhile, melt mozzarella cheese slices in a separate pan over medium heat.
4. Assemble the shabu shabu by placing cooked meat and noodles/vegetables on a plate, then drizzle with tomato broth and top with melted mozzarella cheese.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Curry Shabu Shabu with Lamb and Vegetables
Experience the aromatic fusion of Indian and Japanese flavors with this Curry Shabu Shabu recipe, featuring tender lamb and a medley of colorful vegetables.
Ingredients:
– 1 pound lamb strips (or beef or chicken)
– 2 tablespoons curry powder
– 1 tablespoon vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, snap peas, mushrooms)
– 2 cups water
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons curry paste
– 1 tablespoon soy sauce
– Fresh cilantro, for garnish
Instructions:
1. In a large bowl, whisk together curry powder, salt, and black pepper.
2. Add lamb strips to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Heat oil in a large skillet over medium-high heat. Remove lamb from marinade, letting excess liquid drip off.
4. Cook lamb for 2-3 minutes per side, until browned and cooked through.
5. Add sliced onion and minced garlic to the skillet; cook until onions are translucent.
6. Add mixed vegetables, curry paste, soy sauce, and water to the skillet. Stir to combine.
7. Simmer the curry mixture for 10-15 minutes or until vegetables are tender.
8. Serve lamb and curry mixture with steamed rice or noodles.
Cooking Time: 30-40 minutes
Udon Noodle Shabu Shabu with Tempura
Shabu shabu is a popular Japanese hot pot dish that combines thinly sliced meat and vegetables with a savory broth. In this recipe, we add the twist of udon noodles and crispy tempura bits for an extra layer of flavor and texture.
Ingredients:
– 1 package of udon noodles
– 1 pound of thinly sliced beef (such as ribeye or sirloin), cut into bite-sized pieces
– 1 onion, sliced
– 2 cups of mixed vegetables (such as mushrooms, carrots, and bok choy)
– 1 cup of tempura bits (store-bought or homemade)
– 4 cups of dashi broth (or Japanese-style chicken broth)
– Salt and pepper to taste
– Sesame oil for serving
Instructions:
1. Cook the udon noodles according to package instructions. Drain and set aside.
2. In a large pot, bring the dashi broth to a simmer over medium heat.
3. Add the sliced beef and cook for 3-4 minutes, or until cooked through.
4. Add the mixed vegetables and cook for an additional 2-3 minutes, or until tender.
5. Add the tempura bits and cook for 1 minute, stirring occasionally.
6. Serve the hot pot with cooked udon noodles and a drizzle of sesame oil.
Cooking Time: Approximately 15-20 minutes.
Salmon Shabu Shabu with Lemon Dill Sauce
Salmon Shabu Shabu with Lemon Dill Sauce: A refreshing and flavorful Japanese-inspired dish that combines the delicate taste of salmon with the brightness of lemon and the freshness of dill.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 cups dashi broth (or substitute with chicken or vegetable broth)
– 1/4 cup soy sauce
– 2 tbsp sake (or dry white wine)
– 2 tbsp sugar
– 2 lemons, juiced
– 1/4 cup chopped fresh dill
– Sesame seeds and thinly sliced scallions for garnish
Instructions:
1. Cut the salmon fillets into bite-sized pieces.
2. Bring the dashi broth to a simmer in a large pot or hot pot.
3. Add soy sauce, sake, and sugar to the broth. Stir until dissolved.
4. Cook the salmon pieces in the broth for 3-5 minutes, or until cooked through.
5. Meanwhile, mix lemon juice and chopped dill in a small bowl.
6. Serve the cooked salmon with the lemon dill sauce spooned over top. Garnish with sesame seeds and scallions.
Cooking Time: 15-20 minutes
Hot Pot Shabu Shabu with Assorted Dumplings
Experience the flavors of Japan with this comforting and social hot pot dish, featuring assorted dumplings and a savory broth. This recipe is perfect for a cozy dinner party or family gathering.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 4 cups chicken broth
– 2 cups water
– 1 teaspoon grated ginger
– Assorted dumplings (e.g., gyoza, wontons, and/or potstickers)
– Salt and pepper to taste
– Sliced green onions and sesame seeds for garnish
Instructions:
1. Heat the oil in a large hot pot or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent (3-4 minutes).
3. Pour in the chicken broth, water, and ginger; bring to a boil.
4. Reduce the heat to low and simmer for 10-15 minutes.
5. Add the assorted dumplings; cook according to package instructions or until they float to the surface.
6. Season with salt and pepper to taste.
7. Garnish with green onions and sesame seeds.
8. Serve hot, allowing each guest to dip their favorite dumplings into the savory broth.
Cooking Time: 25-30 minutes
Black Garlic Shabu Shabu with Ribeye
Experience the rich flavors of Japan’s popular hot pot dish, elevated by the deep, sweet notes of black garlic and tender ribeye.
Ingredients:
– 1 lb ribeye steak, sliced into thin strips
– 2 tbsp black garlic puree
– 2 cups dashi broth (or store-bought broth)
– 2 tbsp soy sauce
– 2 tbsp sake (or dry white wine)
– 1 tsp sugar
– 4-6 bamboo skewers or chopsticks for cooking
– Optional: thinly sliced green onions, grated daikon, and pickled ginger for garnish
Instructions:
1. Prepare the dashi broth according to package instructions or make your own using kelp, dried bonito flakes, and water.
2. In a large pot, combine black garlic puree, soy sauce, sake (or wine), and sugar. Bring to a simmer over medium heat.
3. Add the sliced ribeye to the pot and cook for 2-3 minutes or until slightly browned.
4. Arrange the skewers or chopsticks in the pot, allowing the ribeye to cook evenly.
5. Serve hot with garnishes of choice.
Cooking Time: 10-12 minutes
Tom Yum Shabu Shabu with Seafood Medley
Experience the bold flavors of Thailand with this Tom Yum Shabu Shabu recipe, featuring a medley of seafood in a spicy and savory hot pot broth.
Ingredients:
– 2 cups water
– 1 tablespoon vegetable oil
– 4-6 pieces of fish balls
– 1/2 cup mixed seafood (shrimp, scallops, squid)
– 1/4 cup Tom Yum paste
– 2 tablespoons lime juice
– 1 teaspoon grated ginger
– 1/4 teaspoon white pepper
– Chopped cilantro and chili flakes for garnish
Instructions:
1. In a large pot or wok, heat the oil over medium-high heat.
2. Add the fish balls and cook until browned, about 3-4 minutes.
3. Add the mixed seafood and cook until pink and cooked through, about 2-3 minutes.
4. Stir in Tom Yum paste, lime juice, ginger, and white pepper.
5. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes.
6. Serve hot, garnished with chopped cilantro and chili flakes.
Cooking Time: 20-25 minutes
Healthy Shabu Shabu with Kale and Quinoa
Nourish your body and soul with this vibrant, protein-packed recipe that combines the simplicity of shabu shabu with the nutritional power of kale and quinoa.
Ingredients:
– 1 cup cooked quinoa
– 2 cups mixed greens (kale, spinach, arugula)
– 1/4 cup edamame
– 1/4 cup sliced mushrooms
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon sesame seeds for garnish
Instructions:
1. Cook quinoa according to package instructions.
2. In a separate pan, heat olive oil over medium-high heat. Add edamame and cook until tender, about 3-4 minutes.
3. Add mushrooms to the pan and cook until they release their moisture and start to brown, about 4-5 minutes.
4. Add mixed greens to the pan and stir until wilted. Season with salt and pepper to taste.
5. To assemble shabu shabu, place cooked quinoa on a plate, followed by the vegetable mixture, and finish with a sprinkle of sesame seeds (if using).
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Japanese Sukiyaki-Style Shabu Shabu
Experience the art of Japanese cooking with this simple and flavorful Sukiyaki-Style Shabu Shabu recipe. This classic dish is a staple in many Japanese restaurants, and now you can recreate it at home.
Ingredients:
– 1 pound thinly sliced beef (such as ribeye or sirloin), cut into bite-sized pieces
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons mirin (sweet Japanese cooking sake)
– 2 tablespoons sugar
– 4 cups dashi broth (or substitute with chicken or beef stock)
– Assorted vegetables for dipping, such as:
+ Thinly sliced carrots
+ Shredded daikon radish
+ Sliced mushrooms
+ Bok choy leaves
Instructions:
1. In a large pot, combine soy sauce, sake, mirin, and sugar. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer for 5 minutes.
3. Add dashi broth (or substitute) and bring to a simmer.
4. Dip thinly sliced beef into the hot broth for 1-2 seconds on each side. Repeat with remaining beef pieces.
5. Serve beef and vegetables with dipping sauce.
Cooking Time: 10-12 minutes
Fusion Shabu Shabu with Teriyaki Glaze
Experience the thrill of shabu-shabu, a Japanese-style hot pot, fusionized with sweet and savory teriyaki flavors.
Ingredients:
– 1 lb beef or pork slices
– 1 cup mixed vegetables (e.g., bell peppers, carrots, mushrooms)
– 2 cups dashi broth (or chicken stock)
– 1/4 cup teriyaki glaze
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. Heat the dashi broth in a large pot or wok over medium-high heat.
2. Arrange the beef or pork slices, mixed vegetables, and teriyaki glaze on a plate or tray.
3. Dip each piece of meat into the hot broth for 30 seconds to cook.
4. Remove from the broth and brush with teriyaki glaze.
5. Serve immediately with additional dashi broth for dipping.
Cooking Time: 15-20 minutes
Enjoy your fusion shabu-shabu experience!
Summary
Get ready to delight your taste buds with these 20 delicious Shabu Shabu recipes! From classic beef and pork belly to seafood, vegetarian, and even lamb options, there’s something for every occasion. Try pairing wagyu beef with truffle oil or indulge in cheesy mozzarella and tomato broth. For a spicy kick, opt for kimchi or curry-based broths. And don’t miss out on the unique fusion recipes like Thai-inspired coconut broth or Japanese sukiyaki-style shabu shabu. With so many options to choose from, you’ll never tire of this popular Japanese hot pot dish.
