- 4 hours ago
In this video, I'll show you how to make authentic Japanese shabu shabu at home, including two irresistible homemade dipping sauces. You'll learn the proper swish technique, ideal broth temperature, and the secret finishing course that completes every hot pot night!
🖨 PRINT FULL RECIPE: https://sudachirecipes.com/shabu-shabu/
📖 GET MY FREE COOKBOOK: https://sudachi.kit.com/5c166f80ba
🔔 SUBSCRIBE HERE: https://tinyurl.com/b69ed7na
✨My First Printed Cookbook: https://amzn.to/4j512pZ
📌 RECIPE DETAILS:
⏰ Time: 60 mins
👥 Servings: 4
🥕 Ingredients:
Shabu shabu broth
- 5-10 g dried kelp (kombu)
- 1 liter water
- 3 tbsp sake
- yuzu peel optional
Shabu shabu ingredients
- 450 g thinly sliced beef paper-thin 1-2 mm, "shabu shabu/hot pot" slices
- 200 g Napa cabbage roughly cut
- 100 g chrysanthemum greens (shungiku) halved
- 50 g carrot peeled and thinly sliced
- 100 g enoki mushrooms roots removed
- 100 g firm tofu cubed
- 4 fresh shiitake mushrooms stems trimmed
- 100 g bean sprouts
- 50 g thin glass noodles (harusame) with short cooking time
- 200 g cooked udon noodles optional
- 4 cut rice cakes (kirimochi) toasted, optional
Ponzu sauce and additions
- ponzu sauce
- finely c
🖨 PRINT FULL RECIPE: https://sudachirecipes.com/shabu-shabu/
📖 GET MY FREE COOKBOOK: https://sudachi.kit.com/5c166f80ba
🔔 SUBSCRIBE HERE: https://tinyurl.com/b69ed7na
✨My First Printed Cookbook: https://amzn.to/4j512pZ
📌 RECIPE DETAILS:
⏰ Time: 60 mins
👥 Servings: 4
🥕 Ingredients:
Shabu shabu broth
- 5-10 g dried kelp (kombu)
- 1 liter water
- 3 tbsp sake
- yuzu peel optional
Shabu shabu ingredients
- 450 g thinly sliced beef paper-thin 1-2 mm, "shabu shabu/hot pot" slices
- 200 g Napa cabbage roughly cut
- 100 g chrysanthemum greens (shungiku) halved
- 50 g carrot peeled and thinly sliced
- 100 g enoki mushrooms roots removed
- 100 g firm tofu cubed
- 4 fresh shiitake mushrooms stems trimmed
- 100 g bean sprouts
- 50 g thin glass noodles (harusame) with short cooking time
- 200 g cooked udon noodles optional
- 4 cut rice cakes (kirimochi) toasted, optional
Ponzu sauce and additions
- ponzu sauce
- finely c
Category
🛠️
LifestyleTranscript
00:00Deep thin beef, a steaming pot, and a 3 second swish.
00:03Ponzu and creamy sesame, and your chopsticks won't stop.
00:07Ready to build your hot pot?
00:10Printable version of this recipe is available on my website.
00:14Simply google shabu shabu stachi to grab yours.
00:17Let's start by soaking about 5 to 10 grams of dried kombu kelp in 1 liter of water.
00:24This is the subtle foundation of a shabu shabu broth.
00:27You can soak this for as little as 30 minutes.
00:31While that kombu rehydrates, we'll set ourselves up properly.
00:36Wash, cut, and arrange everything on plates or trays so it can go straight to the table.
00:42Prepping is everything for shabu shabu to be honest.
00:45My version serves 4 and we're using 200 grams of napa cabbage,
00:50100 grams of shunriku, 50 grams of carrot, 100 grams of bean sprouts,
00:563 shiitake mushrooms, and 100 grams of enoki mushrooms.
01:02The carrots are our only tricky ingredient here because they take longer to cook,
01:07so we'll need to slice them really thin.
01:10Everything else just gets cut into bite-sized pieces or left whole.
01:15We've also got optional 50 grams thin glass noodles, cooked udon at 200 grams,
01:22and optional toasted kirimochi rice cakes, 2 to 4 pieces.
01:27Now before you panic, you absolutely do not need to get all these.
01:31The quantities I'm using are just estimates and those udon and mochi are completely optional.
01:38Adjust the amounts based on how many people you're serving,
01:41swap ingredients based on what's available at your market,
01:45mix and match however you like.
01:47For the glass noodles, ideally choose ones that cook really fast,
01:52because the whole point is to swish them through bubbling broth and lift them right back out.
01:58Mine today are a bit thick, so they need to be par-boiled beforehand.
02:03Next, let's cube up our firm tofu, about 100 grams worth.
02:08Doesn't have to be firm if you prefer silken.
02:12And if you're doing finishing noodles like udon soba or kishimen,
02:17have them partially cooked ahead of time or simply use the frozen type,
02:21so they're ready to warm through at the end.
02:25Now let's talk about the style of the show, the meat.
02:28Take your meat out of the fridge about 20 minutes before cooking.
02:33Speaking of meat, while we're most often used beef today,
02:37in particular regions, people use thinly sliced pork too.
02:41In a survey, it came in at 43.8%.
02:45That's the closest split than you might expect.
02:48In my area, beef is almost always the norm.
02:52If you're using beef, you've got some excellent cut options.
02:57Chakai roll, ribeye roll, sirloin, bottom round.
03:01All sliced into 1-2mm, basically paper thin,
03:06even thinner than sukiyaki cuts.
03:08This is my chakai roll that I got from a local butcher.
03:12It's so fragile.
03:13But it doesn't stop there.
03:16Yellowtail is incredibly popular too.
03:19We call it burishabu.
03:21You use thinly sliced sashimi grade yellowtail,
03:23and it's absolutely divine.
03:26Now, normally I wouldn't do this,
03:29but since I want to show you all the options,
03:31I've got beef, pork, and yellowtail all ready to go.
03:34About 400g in total.
03:37Oh, and just so you know,
03:39Hokkaido also has lamb shabu-shabu,
03:41but that's for some other time.
03:43Now, let's make our dipping sauces.
03:46Shabu-shabu isn't complete without two essential dipping sauces,
03:50creamy sesame and tangy ponzu.
03:52The Japanese way is to enjoy both, not choose one over the other,
03:56but realistically, you can at home.
03:59For the sesame sauce, we'll mix two tablespoons of sesame paste
04:03with one tablespoon of soy sauce,
04:05two tablespoons of rice vinegar,
04:07half tablespoon of miso paste,
04:09two tablespoons of sugar.
04:11Mix it until it's completely smooth and creamy.
04:14It seems very rich and a lot at this point,
04:18but remember, as you dip the meat straight from the pot,
04:21it will get watered down all the time,
04:23so we need some extra to add as we go.
04:27For the ponzu, you can use store-bought,
04:30but if you're interested in making your own, you can.
04:34Now, divide these sauces so each person has two individual bowls,
04:40one with sesame sauce and one with ponzu.
04:43This is key.
04:44Everyone gets there on set.
04:47That's not the end.
04:48Let's prepare what I call flavor boosters for the sauces.
04:52For the sesame sauce, set out grated garlic,
04:56chopped garlic chives, and chili oil.
04:58For the ponzu, we want grated daikon and chopped green onions.
05:04This is actually part of the fun.
05:06As you eat, you can keep changing the flavor profile of your sauces
05:10to keep things interesting.
05:12Adding the day, shabu shabu itself is almost plain.
05:16Alright, once the konbu has rehydrated and soaked for at least 30 minutes,
05:22let's add 3 tablespoons of sake and some yuzu peel to the pot.
05:28Sake adds subtle depth, but if you don't have it,
05:31it's perfectly fine to omit it.
05:33I don't recommend swapping with other liquids for this.
05:37Place the pot on the stove and bring it almost to a boil,
05:41but don't let it fully boil yet.
05:43Just as you see those first bubbles, remove the konbu.
05:47You can either discard it or save it to make konbu rice balls.
05:52Let the broth bubble for a few minutes, then set your heat to medium.
05:57Remove the yuzu peel, and now you're finally ready to start cooking.
06:02These days, casual or you can eat shabu shabu spots everywhere,
06:06but proper shabu shabu is essentially a multi-course meal that happens in a single pot.
06:12That's what I'm teaching you today.
06:14Course 1, tasting the meat
06:17Let's start with what I call the appreciation course.
06:21This first step is all about tasting the quality of the beef on its own,
06:25and it also adds some fat and meaty essence to the broth.
06:30That'll make everything else taste even better.
06:33Each person should take one beautiful slice of protein.
06:38Now, hold it with your chopsticks and swish it back and forth in the bubbling broth.
06:44It cooks in little seconds, and we want it just about cooked.
06:49Be careful not to leave it in too long, or you'll overcook it.
06:53Once it's done, pull it out, let it drip for just a moment,
06:57then dip it in in either the sesame or ponzu sauce.
07:02On the other hand, swish longer to cook properly if you use pork instead.
07:08Take the first bite and really savour it.
07:12This is what shabu shabu is all about.
07:15Simple, high-quality ingredients prepared with care.
07:22Okay, now the yellowtail.
07:24I personally think yellowtail works a lot better with ponzu.
07:29Just so you know, don't use up all of your protein here.
07:33Keep it one slice for this stage.
07:36From this point on, you want to maintain the broth at around 70 to 80 degrees Celsius.
07:42That's a gentle simmer where you see small bubbles steadily breaking the surface.
07:47But it's not a boil.
07:49Cause 2. Enjoy meat with vegetables and tofu.
07:54Now that we've appreciated the beef on its own,
07:58let's add the carrot, mushrooms, napa cabbage, and tofu to the pot.
08:02We start in with the vegetables that take longer to cook.
08:07Here's where the meal becomes interactive and social.
08:11While those vegetables are simmering and softening,
08:15everyone can continue cooking and enjoying more beef.
08:19Just swish, dip and savour, but try to pace yourself with the meat, space it out,
08:25or you'll run out before the vegetables have finished cooking,
08:29and then you'll be sitting there sadly watching everyone else enjoy their beef.
08:34Also, do not fight over the meat.
08:37If you've got friends or family who tend to get a little competitive around meat,
08:42stock up extra before they arrive.
08:45As the vegetables soften to your preference, and everyone has their own preference,
08:51take them out and enjoy them with your choice of sauce.
08:54Try different combinations.
08:56This is your chance to experiment.
08:59Once you've got more space in the pot, add the bean sprouts and shungiku.
09:04These leafy delicate vegetables cook much faster.
09:08Let them simmer for just a few minutes, then eat up until there's nothing left in the pot.
09:15Now, as you keep dipping ingredients in your sauces throughout the meal,
09:20they're going to get watered down.
09:22The ponzu sauce is easy, just top it up with more ponzu.
09:26For the sesame sauce, if it gets too watery, replace it with a fresh bowl.
09:31The creamy texture of the sesame sauce is half the appeal.
09:35And don't forget, as you're eating, try adding those flavor boosters we prepared.
09:41Maybe add some grated garlic to your sesame sauce,
09:45or stir in some daikon oroshi to your ponzu for extra heat.
09:50Keep changing it up to make the meal more interesting.
09:54Course 3. Glass noodles
09:56Alright, now for a fun little interlude.
10:00Give each person a portion of those clear glass noodles we prepared.
10:05Hold them carefully with your chopsticks and swish them in the broth until they're cooked.
10:11Once they're cooked, pull them out and dip them in your choice of sauce.
10:16These slippery little noodles are delightful,
10:19with a subtle flavor that really takes on whatever sauce you pair them with.
10:24Course 4. The finishing course, shime.
10:28We've reached the grand finale, what's called the shime in Japanese, the finishing course.
10:34This is a beloved tradition in Japanese hoppo in general.
10:38Using every last bit of the flavorful broth that's now enriched with all the meat and vegetables we've been cooking.
10:46First, let's clean up the broth. Use a mashed spoon to scoop out any scum that's formed on top,
10:53and fish out any lost ingredients or broken vegetable bits.
10:56We want a clean, beautiful broth for the finale.
11:00Now, divide the broth into individual serving bowls.
11:04Here's the thing, this broth is still very mild in taste because we start with just kombudashi.
11:10So, season it generously with salt and pepper to your taste.
11:14Take a little sip on its own to test it.
11:16Some people prefer to add soy sauce or ponzi instead, which also adds a nice depth.
11:22There's no wrong answers here.
11:25While you're doing that, add your cooked udon, soba, or kishime noodles to the remaining broth in the broth.
11:32Along with the toasted mochi if you're using it, just warm everything through.
11:37Divide the noodles and mochi between each serving bowl of seasoned broth,
11:42garnished with chopped green onions.
11:49And there you have it.
11:50From nothing but kombu and water, we've created this entire multi-course experience.
11:56I won't sugarcoat it, the prep takes effort.
11:59But when you sit down, cook, and eat together with your friends and family,
12:03there's nothing quite like it.
12:14You can find a full printable version of this recipe on my website, linked right here on the screen.
12:21If you enjoyed this, check out my beef playlist too.
12:25See you then.
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