Japanese · Dinner
Premium Beef Hot Pot
Beef Shabu-Shabu
A Japanese celebration hotpot, premium beef swished through a clean kombu dashi broth at the table with tofu, napa cabbage, and enoki, served with ponzu and sesame dipping sauces.
$$
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
520Calories
42gProtein
24gFat
28gCarbs
4gSugar
4gFiber
680mgSodium
85mgChol
Goes well with
Chambolle-Musigny, Pinot NoirChambolle-Musigny, Pinot Noir — A medium...
local
Junmai sake, warmJunmai sake, warm — A clean, smooth pair...
international
Instructions
1
Prep
Soak 2 pieces kombu in 1.2L cold water 20 minutes. Cut 200g firm tofu into 4cm cubes. Slice 250g napa cabbage into 5cm pieces. Trim 100g enoki mushrooms. Remove stems from 80g shiitake. Cut 3 spring onion stalks into 4cm lengths. Thinly slice 400g beef ribeye. Arrange all vegetables, tofu, mushrooms on a platter; keep beef separate and cold. Pour ponzu and goma dare into separate dipping bowls; add grated daikon and chilli flakes to ponzu.
2
Simmer
Place kombu-soaked water over medium heat, bring slowly to just below boiling until small bubbles appear at the surface. Remove kombu. Add 60ml sake and maintain a gentle simmer. Transfer pot to a portable burner at the table.
3
Build
Each diner picks up one beef slice with chopsticks and swishes it through the hot broth for 10–15 seconds until just cooked and still pink inside. Dip immediately into ponzu or goma dare, then eat.
4
Simmer
Between beef rounds, add vegetables and tofu to the broth in batches. Simmer 3–4 minutes until tender. Continue alternating beef and vegetables throughout the meal.
5
Plate
Near the end, add steamed Japanese short-grain rice or noodles to the enriched broth, simmer 2 minutes until heated through, and serve as the final course in bowls with the rich dashi broth.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14 oz) beef ribeye or sirloin
- 2 pieces kombu
- 1.2L (5 cup) water
- 60ml (1/4 cup) sake
- 200g (7 oz) firm tofu
- 250g (8.8 oz) napa cabbage
- 100g (3.5 oz) enoki mushrooms
- 80g (2.8 oz) shiitake mushrooms
- 3 stalks scallion
- 80g (2.8 oz) watercress
- 60ml (1/4 cup) ponzu sauce
- 60ml (1/4 cup) sesame dipping sauce
- 100g (3.5 oz) grated daikon
- 0.5 tsp chilli flakes
- steamed Japanese short-grain rice