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Shabu-shabu
Wipe the kombu with a damp cloth, leaving the white powder on it, and soak it in the 2 litres of water in your pot for 30 minutes.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Shabu-shabu take?
1 hr 30 min all in — 30 min prep, 30 min cook, 30 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Soy, Wheat, Sesame. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
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What does it cost to cook?
Treat yourself — about $28+ USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Dutch oven, Mixing bowl, Spider or strainer, Chef's knife, Cutting board.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Soy sauce — 80 ml; Soy sauce — 2 tbsp. Taste at the end rather than adding a number we did not write.
How much soy sauce?
80 ml of Soy sauce.
How much vinegar?
1 tbsp (rice vinegar) of Vinegar.
How much mirin?
1 tbsp of Mirin.
How much soy sauce?
2 tbsp of Soy sauce.
How much sugar?
1 tbsp of Sugar.
How much vinegar?
1 tbsp (rice vinegar) of Vinegar.
How much mirin?
1 tbsp of Mirin.
What can I use instead?
Beef → Thin-sliced pork belly or shoulder. Pork is the home default in Japan. Cook it a few seconds longer, until no pink is left. Tahini → Smooth unsweetened peanut butter, thinned. Not traditional, but close in body. It adds peanuts to the allergens.
What should I watch for?
Kombu left in boiling water turns the broth slimy and bitter.
Any tips from this recipe?
Ask an Asian grocer for shabu-shabu cut beef or pork. It is sold frozen in rolled sheets and is thinner than you can slice at home. A pinch of chilli in the grated daikon makes momiji oroshi, the usual spicy garnish for ponzu.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.