Shabu Shabu
  • For the dashi (broth):
  • 8cups warm (but not boiling) water
  • 1strip kombu seaweed, about 3-4 inches
  • 10 dried shiitake mushroom caps
  • 5tablespoons light or white miso paste
  • For the Sesame Dipping Sauce:
  • 4 tablespoons sesame paste or tahini
  • 2tablespoons miso paste
  • 2tablespoons coconut aminos or tamari
  • 2teaspoons mirin
  • 2teaspoons rice wine vinegar
  • 2teaspoons sesame oil
  • 1clove garlic, grated or minced
  • For the Shabu Shabu (dippers):
  • pounds rib eye, sirloin or brisket beef; sliced thin to ⅛-inch-thick strips
  • 2heads baby bok choy, ends trimmed and leaves separated
  • 4ounces cremini mushrooms,sliced
  • 5-6ounces enoki or hon-shimeji mushrooms or other tiny mushrooms,bottoms trimmed to 1 inch and pulled apart
  • 1 leek;washed, dark ends and outer layer discarded and thinly sliced
  • ½bunch asparagus,sliced into 3-inch pieces
  • 1 russet potato,thinly sliced into ¼-inch half moons and peeled
  • 1 (16-ounce) package firm tofu,drained and cubed
  • 1 (16-ounce)package cooked rice or udon noodles
  1. Make the dashi: Place 8 cups warm water in a Dutch oven or sturdy pot. Submerge kombu seaweed and dried shiitakes in water for at least 30 minutes and up to 4 hours. Keep covered with a lid or plastic wrap. After soaking, remove lid or plastic wrap and bring water to a simmer. Turn off heat and let soak for another 5 minutes. Strain the dashi through a fine-mesh strainer or cheesecloth and return dashi to pot. The kombu may be reserved for later use in other recipes, and the shiitakes can be saved or added later with the vegetables. The dashi can be made up to 5 days ahead and refrigerated.
  2. When ready to serve, heat the dashi over medium heat to simmering. Scoop ½ cup dashi into a small bowl and whisk in miso to make a paste. Now stir miso mixture back into the larger pot. Keep broth hot but not boiling while you prepare the sauce and dippers.
  3. Make the sauce: In a small bowl, whisk together sesame paste, miso paste, coconut aminos, mirin, rice wine vinegar, sesame oil, garlic and 2 tablespoons water. Stir in another 1 tablespoon water, if needed, to thin the sauce slightly.
  4. Prepare shabu shabu ingredients: Arrange the thinly sliced beef in rolls on a large platter and the prepared vegetables and tofu on a separate large platter. Place the cooked noodles in a serving bowl. Provide each person with a tiny dish of the dipping sauce, a small bowl for eating, a slotted spoon or mini strainer, and chopsticks or fondue forks for dipping pieces.
  5. To serve, bring the pot of dashi to the table and keep at a simmer, never boiling. The diners can add vegetables and meat to the pot, allowing them to cook in the broth. Add vegetables first, as they will need more time to cook. Dip and swish the meat pieces quickly as they will need only several seconds to cook. Dip cooked meat and veggies into the dipping sauce and enjoy. Noodles can be added to the pot of dashi and scooped out with a slotted spoon or, conversely, you can divide some of the dashi among each person’s bowl, add some noodles, and then slurp and enjoy.
Recipe Notes
Nutrition Facts
Shabu Shabu
Amount Per Serving
Calories 121 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 625mg 26%
Total Carbohydrates 15g 5%
Dietary Fiber 3g 12%
Sugars 2g
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (⅛ of the dashi, sauce and veggies, not including meat or noodles): 121 cal, 5g fat (2g mono, 2g poly, 1g sat), 0mg chol, 625mg sodium, 15g carb (3g fiber, 2g sugars), 5g protein