Japanese beef recipes -shabu shabu

Main Dish
4 servings
15 min
15 min
Very Easy
Shabu shabu is one of the Japanese hot pot dishes and most enjoyable winter dishes.


Number of serving: 4
700 g sirloin beef, thinly sliced

15 spring onions (scallions), diagonally and thinly


3 carrots, cut into thin round slices

400 g button mushrooms, thinly sliced

1/2 Chinese cabbage, chopped to bite-sized

1 block cotton tofu, cut into bite-sized cubes

2 litres chicken stock

Japanese short-grain rice, cooked

ready made shabu shabu sauce


  • Arrange the prepared vegetables, tofu and meat in separate piles on a serving platter. Cover with kitchen wrap and refrigerate before cooking.
  • Position the serving platter and electric wok so they are within easy reach of each diner. Pour the stock into the electric wok, cover and bring to a simmer.
  • Each diner then picks up an ingredient or two with thier chopsticks and places it in the simmering stock for about 1 minute or until cooked.
  • Do not overcook, the vegetables should be just tender and the beef still pink in the centre.Skim off any foam and repeat cooking.
  • The food is then dipped into the sauce and eaten with the rice. The remaining stock can be served as soup at the end of meal.


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