6min 4 ppl
Shabu Shabu
38 minutes
4 people
Medium31–60 min or 7–12 steps
38 min · 6 steps
Medium: 31–60 min or 7–12 steps
440 kcalper person
Protein 30g
Carbs 12g
Fats 28g
About this dish
Beef and pork sliced so thin they cook in seconds, swished piece by piece through a clear kombu broth alongside tofu and vegetables. Everyone dips their own into ponzu or sesame sauce, which is really the whole point of eating it this way.
Allergy Info
Gluten, Soya, Sesame, Fish
Diet Info
Meat
Before you start
Ready-made is fine, or make your own.
- Ponzu Sauce200 mlstart 8 minutes aheadMake your own
- Goma Dare200 mlstart 6 minutes aheadMake your own
Ingredients
Fresh Produce
- Chinese cabbagecut into large pieces400 g
- Shiitake mushroomshalved150 g
- Spring onionssliced2
Meat & Poultry
- Beef Sirloinvery thinly sliced400 g
- Pork loinvery thinly sliced200 g
Plant Proteins
- Firm tofucut into cubes300 g
Tins & Jars
- Kombu dashi1200 ml
Oils & Condiments
- Ready-made ponzu sauce200 ml
- Ready-made goma dare sauce200 ml
Utensils
- Large saucepan
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Slice the beef and pork very thinly, and cut the tofu, cabbage and shiitake mushrooms into serving pieces.
Approx. 12 minutes
2
Pour the kombu dashi into a large saucepan or table-top hot pot and bring to a gentle simmer.
Approx. 5 minutes
3
Add the cabbage, mushrooms and tofu to the simmering broth and cook for 5 minutes until the vegetables soften.
Approx. 5 minutes
4
Holding a slice of beef or pork with chopsticks, swish it through the simmering broth for 20 seconds until it just turns opaque and reaches 63°C.
Approx. 6 minutes
5
Repeat with the remaining meat in small batches, keeping the broth at a gentle simmer throughout.
Approx. 6 minutes
6
Ladle the vegetables and broth into bowls and serve everything with the ponzu and goma dare sauces for dipping, scattered with spring onion.
Approx. 4 minutes
