How to make Shabu Shabu at home
A very basic, incredibly delicious, relatively healthy meal for anything from festive family celebration to a simple meal for one!
Equipment
- single burner portable stove
- large frying pan, medium sauce pan, or small wok
Ingredients
- 1-2 litres beef broth ½ gallon, fresh or homemade
- beef or lamb shaved, fresh (or thawed)
- bok choy
- shiitake mushroom cut in half
- enoki or seafood mushroom
- king oyster mushrooms
- Tofu sliced from cube
- white onion cubed into ⅛ size
- green onion stems
- napa cabbage
- udon noodles bundle or package
- winter melon
- Chinese radish
- soy sauce to taste, directly to broth
- garlic clove, crushed, added directly to broth
- shrimp paste, sliced pork, other meat delicious options also
Instructions
- Scale above quantities as required.
- Bring beef broth to a light boil. Add garlic and soy sauce to create a base flavour.
- Traditionally, cook the broth in order to flavour the broth to eventually build a nice soup base. Start with higher flavour items (onion, garlic), focusing on richer ingredients like mushrooms and beef earlier on in order to add to that base.
- Add ingredients in "rounds", ensuring the water is on a gentle boil throughout. You'll easily be able to see when the beef, lamb or pork are cooked. (Note: chicken has a different/higher "Safe temp" so I feel it's generally best to try to avoid chicken, but do what you want)
- Serve with your favorite dipping sauce(s). A few of my options are available through links on this main Shabu shabu post.
- Continue adding rounds of food until you are full or just run out.
- Once vegetables are done (or you've had enough), Add noodles and serve in small bowls.
- Enjoy being gleefully full!