A staple in Japanese cuisine, shabu shabu makes use of fresh ingredients and brings healthy cooking to your home!


  • 200 thinly sliced beef (shabu shabu cut)
  • 150 grams firm tofu cut to square pieces
  • a few leaves napa cabbage cut to bite-sized pieces
  • a handful Japanese shingiku (chrysanthemum greens; substitute with local ‘tang oh’)
  • 100 grams enoki mushrooms ends trimmed
  • 6 shiitake mushrooms stalks removed; make a 6-star pattern on each mushroom cap
  • 1 packet (200 grams) ito konyaku blanched in boiling water for 2 minutes, submerge cooked noodles in an ice water bath for a few minutes; drained
  • 5 grams black fungus soaked in hot water for a few minutes; discard tough portion on the fungus underside, drain and cut to smaller pieces
  • 1 Japanese scallion (negi) sliced thinly and diagonally
  • 8 thinly sliced carrots cut to flowers

Soup Base (Dashi Stock)

  • hot water
  • a piece of konbu (kelp) roughly 5cm by 8 cm

Ponzo Sauce Dipping

  • 2 tbsp grated daikon (white radish)
  • 2 tbsp chopped spring onions
  • 3 tbsp ponzo sauce

Sesame Sauce Dipping

  • 4 tbsp roasted sesame sauce
  • 1/2 tbsp seasoned sushi vinegar
  • 1 tsp mirin


  1. Prepare vegetables in and arrange in a platter.
  2. Prepare dipping sauces and divide into two portions.
  3. To make the soup base for shabu shabu, soak kelp in a soup pot of hot water for 15 minutes or until it is reconstituted.
  4. Bring the pot to a simmer and turn off the heat. Discard kelp.
  5. Enjoy shabu shabu by dipping beef slices briefly in the bubbling soup base and cooking the vegetables.

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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