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Japanese Shabu-Shabu (Hot Pot)

Course Main Dish
Cuisine Japanese
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author International Cuisine

Ingredients

  • 2 pounds prime-quality well-marbled beef, lamb or pork
  • 8 shiitake mushrooms wiped and trimmed
  • 4 leeks cleaned and sliced or 8 green onions cleaned and trimmed
  • 8 leaves Chinese cabbage Napa sliced
  • 1 package enoki mushroom trimmed
  • 1 cake tofu Medium firm
  • 12 baby bok choy cleaned and trimmed
  • 8 mustard green leaves sliced
  • 2 packages Udon noodles fresh or frozen
  • Chili sauce see below
  • ponzu sauce see below
  • sesame sauce see below
  • For the broth or dashi
  • 4- inch 10cm square giant kelp (kombu)
  • 1/2 cup bonito flakes
  • 8 cups water
  • For the chili sauce
  • 1 cup canola oil
  • 6 dried arbol or Thai chilies stemmed and crumbled
  • 2 garlic cloves crushed
  • 1 teaspoon paprika sweet
  • 1/2 teaspoon sea salt
  • For the Ponzu sauce
  • juice of 1 lemon
  • 3/4 cups soy sauce
  • 3/4 cups rice wine vinegar
  • 2 1/2 tablespoons light brown sugar
  • For the Sesame Sauce:
  • 1/4 cup water
  • 3 Tablespoons mirin
  • 3 Tablespoons rice vinegar
  • 3 Tablespoons Tahini
  • 3 Tablespoons soy sauce
  • 1 1/2 Tablespoons miso paste
  • 1 1/2 Tablespoons sugar
  • 1 1/2 Tablespoons sake
  • 1 teaspoon sesame oil

Instructions

  • For the dashi (Broth)
  • In a large saucepan over high heat, bring the kombu (Seaweed) and water to a boil. Reduce heat and simmer for 15 minutes. Add in the bonito flakes and let simmer 5 more minutes. Run the broth through a fine mesh sieve and discard the solids. Put the broth in the vessel you will be using table side for the shabu-shabu.
  • While the dashi is simmering,
  • Plate the meat on a platter (Please note that the meat should always be served on a separate platter from the vegetables)
  • Arrange the vegetables and tofu on a platter
  • cook the udon noodles until just aldente and place in a serving bowl.
  • For the Chili sauce:
  • combine all the ingredients in a small saucepan over high heat. Heat until the oil just begins to simmer then reduce to low for 10 minutes. Remove from heat and let stand 30 minutes.
  • Strain through a fine mesh sieve and discard the solids. Serve with Shabu-shabu. This can be made ahead it will store up to 2 weeks in the refrigerator.
  • For the Ponzu Sauce:
  • In a small saucepan mix together all the ingredients and bring to a boil.
  • Reduce heat and simmer for 10 minutes.
  • Serve with Shabu-shabu note this can be made ahead and will store up to 1 week in refrigerator.
  • For the Sesame sauce:
  • In a small bowl whisk together all the ingredients until smooth. Serve with Shabu-Shabu or will keep up to 2 weeks in refrigerator.
  • Putting it all together:
  • Put the dashi on the burner and keep hot
  • Bring out the vegetable, meat and noodle platters
  • Bring out the sauces
  • Each guest should have chopsticks, and bowls to eat out of.
  • Let the fun begin!