Experience the delightful flavors of a Japanese hotpot with my Chicken Shabu Shabu recipe! This simplified version brings the essence of traditional hotpot straight to your table, minus the need for special equipment! Whip up this quick and healthy dish at home for a cozy meal that’s sure to satisfy!
Table of Contents
Why I Love This Recipe
What excites me the most about my Chicken Shabu Shabu recipe is how it revolutionizes the traditional Japanese shabu shabu experience into a hassle-free, one-pot delight that anyone can enjoy at home!
But this recipe isn’t just about convenience—it’s also incredibly healthy, featuring a medley of fresh vegetables and lean protein! Plus, it’s fully customizable, allowing you to tailor it to your taste preferences with a quick swap in the protein, like in my Pork Shabu Shabu dish. Crafted with a chicken dashi base similar to our beloved Japanese Chicken Soup recipe, this dish is a result of years of testing and refining in my own kitchen! Paired with our signature ponzu-based shabu shabu sauce, each bite bursts with authentic flavors and satisfaction!
Whether you’re looking for an easy at-home meal to make or are a shabu shabu enthusiast, this recipe promises a delicious and satisfying experience that’s sure to impress. Don’t wait any longer—dive into the world of Chicken Shabu Shabu today!
Ingredients
Ingredients
- Chicken – boneless and skinless chicken thigh. Can substitute with chicken breast if preferred.
- Napa Cabbage – Chinese cabbage, found at Asian grocery stores.
- Baby Bok Choy – small green vegetable used in Asian cooking, found at Asian grocery stores.
- Spinach – fresh washed spinach leaves.
- Tofu – cubed medium or soft tofu found at Asian grocery stores. Optional and will make the shabu shabu more filling.
- 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.
- 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.
- 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.
- 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.
Salt – sea salt preferred. - 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.
- Sweetener – use your preferred sweetener.
- Garlic – fresh and grated, used in the shabu shabu dipping sauce.
- Green Onion – freshly chopped green onion scallions.
- Lemon – freshly squeezed lemon juice.
Additional Ins for Shabu Shabu
For a heartier shabu shabu experience, consider incorporating add-ins such as Shiitake Mushrooms, Enoki Mushrooms, Carrots, Spinach, Udon Noodles, or Shiratake Noodles.
🍗 Chicken Ingredient Note
For optimal tenderness and juiciness, it’s best to use Chicken Thigh in this recipe. However, Chicken Breast Can Also be Used as an alternative option.
🥢 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 Prepare your shabu shabu dipping sauce by combining ponzu, sweetener, grated garlic, lemon juice, and grated ginger in a sauce 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 2 Bring Dashi to a boil in a stovetop pot, then add salt and Japanese sake. Next, add the prepared vegetables and chicken and cook for 5-7 minutes until the vegetables are tender to your liking.
🌡 Internal Temperature Check
To ensure the chicken is cooked thoroughly, you can check for an Internal Temperature of 165°F. However, due to the small size of the chicken cubes, visual cues can also indicate doneness. When the exterior is golden brown and the texture is firm, it signifies that the chicken is fully cooked and ready to be enjoyed.
Step 3 Transfer the contents from the pot to a serving bowl, pour some broth on top, and serve with the dipping sauce.
Recipe Variations
Easily switch up your shabu shabu by changing the protein. Try sliced pork for Pork Shabu Shabu, cubed fish for Fish Shabu Shabu, or stick with shaved beef for classic Beef Shabu Shabu! You even create new variations of shabu shabu by simply using different dipping sauces like my Miso Garlic Sauce or Japanese Sesame Dipping Sauce!
Pairing Recommendations
While shabu shabu stands as a satisfying meal on its own, consider complementing it with Japanese Soy Sauce Pickled Garlic or Japanese Style Roasted Garlic Bulb for a flavorful pickled side.
Frequently Asked Questions
Can I use chicken breast instead of chicken thigh for this recipe?
Yes, you can use chicken breast as a substitute for chicken thigh in this recipe.
What kind of vegetables can I use in Chicken Shabu Shabu?
Traditionally, veggies like napa cabbage, spinach, and mushrooms are commonly used in shabu shabu, but feel free to get creative with your vegetable selection. You can also add other vegetables like bok choy, carrots, or corn to customize the dish to your taste preferences.
Is it necessary to use a specific type of pot or pan for this recipe?
For my version of shabu shabu at home, you don't need any special equipment. Just pick a standard pot that will comfortably fit all the ingredients. As long as it's large enough to accommodate everything without overcrowding, you're good to go!
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.
Other Recipes You Might Like
- Soboro Donburi Ground Chicken Bowl
- Hibachi Chicken
- Tebasaki Fried Chicken Wings
- Japanese Fried Chicken
Watch How To Make It
Chicken Shabu Shabu
Ingredients
Shabu Shabu
- 1 lbs Chicken cubed
- 4-6 Leaves Napa Cabbage
- 1 Head Baby Bok Choy small
- 1 Cup Spinach Leaves
- 1/4 Cup Tofu cubed, optional
- 1/4 Cup Fried Age Tofu cubed, optional
- 1-2 Slices Fish Cake optional
- 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 Clove Garlic grated
- 1 Stalk Green Onion
- 1/2 tsp Lemon Juice
Instructions
- Gather all the ingredients.
- Prepare the vegetables by washing and chopping them into bite-sized pieces. Cut the chicken into bite-sized cubes.
- Prepare dipping sauce by combining ponzu, sweetener, grated garlic, lemon juice and chopped green onions in a sauce bowl.
- Bring dashi to a boil in a stovetop pot. Once boiling, add in Japanese sake and salt.
- Next add in prepared vegetables and chicken, cover and cook on medium-low heat for 5-7 minutes or until vegetables are done to liking.
- Transfer the contents to a serving bowl, pour a little of the broth on top and serve with dipping sauce.
