Shrimp Shabu Shabu

Enjoy a cozy, restaurant-quality meal with this Shrimp Shabu Shabu recipe. Made with fresh shrimp, vegetables, and a homemade ponzu dipping sauce, this one-pot dish is easy to prepare and perfect for any occasion!

Course dinner, Lunch, Main Course

Cuisine Japanese

Keyword Shrimp Shabu Shabu

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 343kcal

Ingredients

Shabu Shabu

1 lbs Shrimp deveined and peeled, tail on or off
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 Clove Garlic 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. Also, slice the tofu, age tofu, and fish cake.
For the dipping sauce, mix together 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 it’s boiling, add the Japanese sake and salt. Then, add the napa, tofu, age tofu, and fish cake, cooking for 3-5 minutes until the vegetables are tender.
Add the shrimp to the pot and cook for 1-2 minutes, or until pink and cooked to your liking.
Transfer the contents to a serving bowl, pour some of the broth over the top, and serve with the dipping sauce.

Video

Nutrition