Shabu-Shabu Hot Pot
Enjoy Shabu-Shabu Hot Pot at home with this quick and easy-to-follow recipe. This flavorful seafood soup is a tasty and fun way to enjoy a meal with the family!
Table Of Contents
Shabu-shabu is a popular Japanese-style hot pot dish where meat and vegetables are cooked in a tasty hot broth. While it was popularized in Japan, hot pot is a cooking method that originated in China.
Hot pots are an interactive dining experience. A pot of simmering soup is placed in the middle of the dining table. Diners enjoy cooking and partaking in their food fresh out of the pot.
A typical hot pot includes thinly sliced meat, seafood, mushrooms, tofu, vegetable, noodles, and assorted dumplings. You can customize the ingredients according to preference and availability.
Ingredient notes
- Vegetables – the recipe calls for napa cabbage and carrots, but you can also use other vegetables like bok choy, spinach, broccoli, zucchini, watercress, radish, and potato.
- Enoki Mushrooms– long, skinny white mushrooms with a crunchy texture and mild flavor. Shiitake, button, portabello, and oyster mushrooms are good alternatives.
- Tofu– Firm tofu is best for hot pots as it holds well during cooking. You can also use tofu puffs or bean curds.
- Soup base– a concentrated flavoring diluted in water to create the soup. You can find it at most Asian supermarkets in a variety of flavors, including chicken, pork, and seafood.
- Dry Japanese Noodles– you can also vermicelli (cellophane noodles), udon, or harusame noodles.
- Hot Pot Pack– an assortment of frozen seafood balls, sticks, and cakes. Available at local Asian supermarkets labeled as mixed balls or shabu-shabu mix.
Cooking tips
- Slice the vegetables into thin, uniform sizes for even and quick cooking.
- You can add thinly sliced meat, shrimp, squid, fish filets, clams, or scallops for a more substantial hot pot.
- For the best texture, add the longest-cooking ingredients to the pot first.
- Want to enjoy two flavors of broth at once? Use a split or divided pot.
How to serve and store
- Serve it as a main dish with steamed rice and a variety of dipping sauces on the side, such as ponzu or sesame sauce.
- If there are leftovers, store the broth in a separate container and refrigerate for 1 to 2 days.
- To reheat, transfer the ingredients to a pot and bring them to a simmer over medium heat.
Shabu-Shabu Hot Pot
Enjoy a quick and easy-to-follow hot pot recipe at home for a fraction of the price! Shabu-shabu hot pot is a great meal to enjoy with family and friends. Plus, it's a delicious way to keep warm on cold winter days!
Ingredients
- 1 medium napa cabbage
- 8 ounces enoki mushroom
- 1 large carrot
- 8 ounces tofu
- water
- 2 packs (1.8 ounces each) hot soup base
- 4 ounces dry japanese noodles
- 5 fried squid cakes
- 5 crab roe buns
- 5 lobster balls
- 5 seafood buns
Instructions
- Cut napa cabbage into chunks. Rinse and drain well.
- Cut the stem of enoki mushroom.
- Peel carrot and cut thinly on a bias.
- Pat tofu dry and cut into cubes
- In a pot over medium heat, combine 4 cups water and 2 packs of soup base. Stir until dissolved.
- Cover and bring to a boil. Set aside and keep warm.
- In another pot over medium heat, add 6 cups of water. Bring to a boil.
- Add dry japanese noodles. Cook, stirring occasionally to loosen noodles. Remove from the pan. Drain well.
- In another pot, add hot pot mixed balls, tofu, carrots, enoki mushrooms, and napa cabbage.
- Add hot pot soup broth.
- Cover and cook for 2 to 3 minutes.
- Transfer to a serving bowl and serve hot.
Video
Notes
Slice the vegetables into thin, uniform sizes for even and quick cooking.
Nutrition
Calories: 209kcalCarbohydrates: 34gProtein: 14gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 378mgPotassium: 789mgFiber: 7gSugar: 7gVitamin A: 3263IUVitamin C: 62mgCalcium: 249mgIron: 2mg
Tried this recipe?Let us know how it was!
This dish is famous for its yummy soup and is highly sought after, although it can be quite pricey to enjoy at restaurants. Fortunately, I have found an easy-to-follow recipe that will allow me to make this tasty hotpot at home, and I can’t wait to try it out!