Beef Shabu Shabu

Enjoy a delicious, hassle-free Beef Shabu Shabu with this easy stovetop recipe! Tender beef, fresh vegetables, and a savory ponzu dipping sauce make this Japanese hot pot dish a perfect meal for any occasion!

Course dinner, Lunch, Main Course

Cuisine Japanese

Keyword Beef Shabu Shabu

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 719kcal

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.

Video

Nutrition