Shabu Shabu (Japanese Hot Pot) しゃぶしゃぶ


  • 1 lb sliced beef

  • 1 stalk negi (Japanese leek)

  • 1 pack tofu

  • 1 pack udon noodles

  • 1/2 napa cabbage

  • 1 pack enoki mushrooms

  • 4 fresh shiitake mushrooms

  • 1 carrot

  • 1 pack dashi (or if want to make from scratch, use kombu and dried shiitake mushrooms)

  • 1/2 white radish (for dipping sauce)

  • ponzu sauce (for dipping sauce)

  • 2 stalks green onion (for side)

  • shichimi togarashi (for side)

  • Note: the best part about shabu shabu / hot pot is that you can add any ingredients you like, so don't be limited by the ingredients above!


  1. Start preparing soup base - over medium heat, bring a pot of water to a simmer, then add dashi pack (or if making from scratch, add kombu and dried shiitake mushrooms) then move on to preparing other ingredients

  2. Cook udon noodles - bring a pot of boiling water to boil, then cook udon noodles to packet instructions and rinse under cold water and set aside

  3. Prepare ingredients - cut up all ingredients: chop up green onions, negi into thick slices, tofu into slices or cubes, napa cabbage into ~one-inch pieces, carrot into slices (I used a sakura-shaped cutter), optionally cut shiitake mushrooms using two diagonal cuts to make a "v shape"; grate the white radish

  4. Start cooking ingredients - I like to start by adding ingredients that take a little longer to cook, which typically includes negi, white stem part of napa cabbage, shiitake mushrooms and carrot, then add in quicker-to-cook items like enoki mushrooms and sliced beef

  5. Serve it up - serve the hot pot along with a ponzu & grated radish dipping sauce, chopped green onion and shichimi togarashi

  6. Enjoy!