Shabu Shabu

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.

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