Shabu-Shabu Hotpot Recipe

Shabu-Shabu is a popular Japanese hotpot dish that features thinly sliced meat and a variety of vegetables cooked in a flavorful broth. The name 'Shabu-Shabu' comes from the sound the ingredients make when swished in the hot broth. This interactive and communal meal is often enjoyed with dipping sauces and rice. It is a healthy and delicious option for a cozy gathering or a special occasion.

4.8
27 Rating -
Rate
Non Vegdiet
35minstotal
30minsPrep
5minsCook
35m.total
30m.Prep
5m.Cook
Shabu-Shabu Hotpot
plan
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ingredients serve

Ingredients for Shabu-Shabu Hotpot Recipe

  • 250 gram Thinly Sliced Beef Or Pork
  • as per your need Assorted Vegetables
  • 1/2 piece E Of Kombu Seaweed
  • flakes Handful Of Bonito Flakes
  • as per your need Dipping Sauces
  • as per your need Steamed Rice Or Noodles For Serving

Directions: Shabu-shabu Hotpot Recipe

Cooking Directions

  • STEP 1.Prepare the broth by simmering kombu seaweed and bonito flakes in water.
  • STEP 2.Arrange thinly sliced meat, such as beef or pork, on a platter.
  • STEP 3.Prepare an assortment of vegetables like napa cabbage, mushrooms, and tofu.
  • STEP 4.Heat the broth in a shabu-shabu pot or a large pot on the stove.
  • STEP 5.Dip the meat and vegetables into the hot broth, swishing them back and forth until cooked.
  • STEP 6.Serve the cooked ingredients with dipping sauces like ponzu or sesame sauce.
  • STEP 7.Enjoy the Shabu-Shabu hotpot with steamed rice or noodles.
  • STEP 8.After the meal, use the remaining broth to make a flavorful soup by adding noodles or rice.

Cooking Tips

  • For the best flavor, use high-quality meat and fresh vegetables.
  • Thinly slice the meat to ensure quick cooking.
  • Don't overcook the ingredients to maintain their texture and flavor.
  • Experiment with different dipping sauces to find your favorite combination.
  • Feel free to add other ingredients like seafood or dumplings to the hotpot.

Storage and Serving

  • Leftover cooked ingredients can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the leftovers by briefly dipping them in hot broth or by stir-frying them.
  • Serve the reheated leftovers with fresh dipping sauces and steamed rice.
  • When serving, provide individual bowls for each person to enjoy their own customized hotpot.
Nutrition
value
807
calories per serving
53 g Fat51 g Protein29 g Carbs22 g FiberOther

Current Totals

  • Fat
    53g
  • Protein
    51g
  • Carbs
    29g
  • Fiber
    22g

MacroNutrients

  • Carbs
    29g
  • Protein
    51g
  • Fiber
    22g

Fats

  • Fat
    53g

Vitamins & Minerals

  • Calcium
    1493mg
  • Iron
    23mg
  • Vitamin A
    3750mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    14mg
  • Vitamin B6
    3mg
  • Vitamin B9
    357mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    85mg
  • Vitamin E
    < 1mg
  • Copper
    5mcg
  • Magnesium
    436mg
  • Manganese
    3mg
  • Phosphorus
    918mg
  • Selenium
    29mcg
  • Zinc
    15mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp