Shabu-shabu しゃぶしゃぶ


Dipping Sauce #1
  • 4 tablespoons fresh lemon juice
  • 3 tablespoons soy sauce
  • 6 tablespoons broth from the pot

Dipping Sauce #2
  • 4 tablespoons white sesame seeds, roasted and ground
  • 6 - 8 tablespooons mayonnaise

Dipping Sauce #3
  • 3 tablespoons sesame paste
  • 1/2 cup shoyu (Japanese soy sauce)
  • 2 tablespoons mirin
  • 1 teaspoon red pepper flakes

  1. Put the sesame paste into a bowl and slowly stir in the shoyu, mirin and red pepper flakes.

The pot:
  • 750g (26 1/2 oz.) beef sirloin (Ideally Kobe but gotta be realistic  :)  )sliced paper thin ( the trick here is to use a very sharp flat knife and ice cold meat which is quite firm) Some butchers or Sushi makers will offer this service.
  • 1 block firm tofu, sliced into thin pieces
  • 8 green onions, cut into small pieces
  • 4 large leaves Chinese Cabbage, sliced into 2 inches pieces
  • 1 bunch Spinach, washed and cut into half
  • 6 cups Dashi Broth (water may also be used)
  • 500 gm (~1lb.)  pre-cooked Udon noodles
  • Table top cooking facility. Gas, electric or fuel.

  1. Arrange the meat, tofu, and vegetables on a large platter  and set beside your cooking facility on the  dinning table.
  2. Bring the Dasi broth to a boil.  Then you cook your food in the pot.
  3. Replenish broth as necessary by addinghot water to the pot.