Looking to make Beef Shabu Shabu without all the special equipment? My Beef Shabu Shabu recipe brings this delicious Japanese hot pot right to your stovetop, making it easy to enjoy at home without the fuss! This dish features tender beef, crisp vegetables, tofu, and a homemade ponzu dipping sauce, all simmered to perfection in a savory broth. Trust me, once you taste it, you’ll be making this again and again!
Why I Love This Recipe
I absolutely love my Beef Shabu Shabu recipe because it brings the delicious flavors of this classic Japanese dish straight to your kitchen with no special equipment needed! Instead of using the traditional table-side hot pot setup, I’ve turned it into an easy, one-pot meal that’s quick, healthy, and highly customizable! just like my Beef Sukiyaki recipe! Tender vegetables and sliced beef are cooked in a savory dashi broth and served with my signature ponzu-based Shabu Shabu Dipping Sauce, crafted over years of testing and perfecting!
It’s perfect for anyone looking to enjoy shabu shabu at home without the hassle or the high price tag of dining out. Plus, you can easily switch up the protein, so feel free to try my Chicken Shabu, Pork Shabu, or Shrimp Shabu for even more delicious variations. Ready to dive into this flavorful dish? You won’t regret it—trust me, it’s a must-try tonight!
Ingredients
Ingredients
- 1 lbs Sliced Beef – thinly sliced beef used for sukiyaki or shabu shabu. Can also use shaved beef found at most local grocery stores. Usually cuts from chuck, top sirloin or ribeye.
- 4 Napa Cabbage Leaves – Chinese cabbage, found at Asian grocery stores. Chopped to bite-sized pieces.
- 2 Baby Bok Choy Leaves – small green vegetable used in Asian cooking, found at Asian grocery stores. Chopped to bite-sized pieces.
- 1/4 Cup Tofu – cubed medium or soft tofu found at Asian grocery stores. Optional and will make the shabu shabu more filling.
- 1/4 Cup Age Fried Tofu – fried tofu that comes packaged and ready to use. Just cut into cube of bite sized sliced before using. Found at Asian grocery stores. Optional and will make the shabu shabu more filling.
- 2 Slices Fish Cake – sliced fish cake, also know as kamaboko in Japanese, found at Asian grocery stores. Optional but will make the shabu shabu more filling.
- 2 Shiitake Mushrooms – Japanese mushrooms, washed, de-stemmed and cut into either slices or whole and scored on top.
- 4 Cups Dashi – fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi. Used as the base shabu shabu broth.
- 2 tbsp Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine. Used to remove any unwanted flavors from the broth.
- 1/2 tsp Salt – sea salt preferred.
- 3 tbsp Ponzu – citrus-flavored soy sauce that comes in a bottle. Mizkan brand is preferred, which can be purchased at most Asian supermarkets. Used as the base flavor in the shabu shabu dipping sauce.
- 1 tsp Sweetener – use your preferred sweetener. Used in the dipping sauce.
- 1 Clove Garlic – fresh and grated, used in the shabu shabu dipping sauce.
- 1 Stalk Green Onion – freshly chopped green onion scallions. Used in the dipping sauce.
- 1/2 tsp Lemon – freshly squeezed lemon juice. Used in the dipping sauce.
🥢 Dashi Pro Tip
For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.
Directions
Step 1 Start with washing and chopping the napa and bok choy into bite-sized pieces, along with the tofu, age tofu, and fish cake.
Step 2 For the dipping sauce, mix together ponzu, sweetener, grated garlic, lemon juice, and chopped green onions in a small bowl.
💡 Sauce Pro Tip
For optimal results, Rest the Sauce for 5-10 Minutes at room temperature before using it. This allows the flavors to meld together perfectly, enhancing the flavor of the sauce.
Step 3 Bring the dashi to a boil in a stovetop pot. Once it starts boiling, add the Japanese sake and salt. Then, add the napa, bok choy, tofu, age tofu, and fish cake. Cook for 3-5 minutes until the vegetables are tender.
Step 4 Add the sliced beef to the pot and cook for 10-30 seconds until cooked to your liking.
Step 5 Transfer the contents to a serving bowl, pour some broth over the top, and serve with the dipping sauce.
Recipe Variations
This shabu shabu recipe is incredibly versatile, and you can easily switch up the protein to create different variations. For a Pork Shabu, simply use sliced pork, or go with cubed chicken for a Chicken Shabu. If you’re craving seafood, Shrimp Shabu is a great choice. All these variations follow the same base recipe, so it’s quick and easy to enjoy different flavors!
Pairing Recommendations
For a more filling meal, you can serve your shabu shabu with a bowl of steamed white rice or add a pack of udon noodles cooked right in the pot.
Frequently Asked Questions
Can I make the dipping sauce ahead of time?
Yes, you can prepare the ponzu-based dipping sauce in advance and store it in the fridge for up 7-10 days.
Can I use frozen beef for this recipe?
Yes, but make sure to thaw it completely before cooking.
What do I do if my broth is too salty?
If the broth is too salty, you can dilute it by adding dashi broth.
Storage Tips
While shabu shabu is best enjoyed immediately after cooking, any leftovers can be stored in an airtight container in the refrigerator for 3-5 days.
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Watch How To Make It
Beef Shabu Shabu
Ingredients
Shabu Shabu
- 1 lbs Beef thinly sliced
- 4 Leaves Napa Cabbage bite-size
- 2 Leaves Baby Bok Choy bite-size
- 1/4 Cup Tofu cubed
- 1/4 Cup Fried Age Tofu bite-size pieces
- 2 Slices Fish Cake Kamaboko sliced
- 2 Shiitake Mushrooms sliced
- 4 Cups Dashi can sub with water
- 2 tbsp Japanese Sake or Chinese cooking wine
- 1/2 tsp Salt
Sauce
- 3 tbsp Ponzu
- 1 tsp Sweetener your preferred sweetener
- 1 Garlic Clove grated
- 1 Stalk Green Onion chopped
- 1/2 tsp Lemon Juice
Instructions
- Gather all the ingredients.
- Wash and chop the napa and bok choy into bite-sized pieces, and slice the tofu, age tofu, and fish cake.
- For the dipping sauce, combine ponzu, sweetener, grated garlic, lemon juice, and chopped green onions in a small bowl.
- Bring the dashi to a boil in a stovetop pot. Once boiling, add the Japanese sake and salt. Then, add the napa, bok choy, tofu, age tofu, and fish cake. Let it cook for 3-5 minutes until the vegetables are tender.
- Add the sliced beef to the pot and cook for 10-30 seconds until cooked to your preference.
- Transfer everything to a serving bowl, pour some of the broth on top, and serve with the dipping sauce.
Nutrition
*Values Based Per Serving
