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Japanese · Dinner

Shabu-shabu

Paper-thin beef and crisp vegetables swished at the table in clear kombu broth, then dipped in bright ponzu or creamy sesame sauce, with udon to finish.

About 1 hr 30 minTotal
About 1 hrActive
$$$Cost
AdvancedDifficulty
Makes 6 servings
Japanese shabu-shabu with paper-thin beef, napa, negi, tofu, mushrooms, carrots, and greens around clear kombu broth with two dipping sauces.

Equipment

  • Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.

Ingredients

1× recipe · Makes 6 servings

  • 2 pieces kombu, each about 4 inches square, wiped clean
  • 10 cups cold water
  • 2 pounds well-marbled beef ribeye or chuck, sliced paper-thin
  • 1 pound napa cabbage, cut in 2-inch pieces
  • 1 large negi Japanese long onion or 2 leeks, cut diagonally
  • 8 ounces mizuna or baby spinach
  • 14 ounces medium-firm tofu, drained and cut in 1-inch cubes
  • 8 fresh shiitake mushrooms, stemmed and scored
  • 7 ounces enoki mushrooms, trimmed into bundles
  • 2 carrots, thinly sliced
  • 1 1/2 cups ponzu sauce
  • 1 1/2 cups Japanese sesame dipping sauce
  • 4 scallions, thinly sliced
  • 1 tablespoon grated daikon
  • 14 ounces frozen udon noodles, thawed

Instructions

  1. Soak kombu in the cold water in a for 30 minutes. Meanwhile arrange beef, napa, negi, mizuna, tofu, mushrooms, and carrots on platters; divide ponzu and sesame sauce among individual bowls and offer scallions and grated daikon.

  2. Set the pot on a stable, ventilated tabletop burner. Warm slowly until bubbles gather at the edge, remove kombu before boiling, and skim the clear broth.

  3. Add napa stems, negi, tofu, shiitake, enoki, and carrots in uncrowded sections. Simmer until nearly tender, 4 to 5 minutes, then add napa leaves and mizuna briefly.

  4. Using dedicated raw-meat tongs, swish a few beef slices through simmering broth until no pink remains and they reach 145°F. Transfer with separate cooked-food utensils and dip in ponzu or sesame sauce; replenish ingredients in small batches.

  5. After the meat and vegetables are eaten, skim the broth, bring it to a full simmer, and cook udon until hot and tender, about 2 minutes. Serve noodles in the enriched broth and discard any leftovers contaminated by raw utensils.

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