Shabu Shabu

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Named for the swishing sound that’s made when dipping vegetables and meats in broth, Shabu Shabu (or Japanese hot pot) makes for a satisfyingly clean dish after the decadence of the holidays. Best of all, it presents beautifully: heaping platters of vegetables, tofu, thinly sliced meat (if you prefer) and a delightfully rich pot of steaming broth. It's all you need for a perfect mid-winter dinner party.


The Broth

Kombu broth is the backbone of this simple dish. You'll need a tabletop electric or propane burner to keep it piping hot at the table. We prefer propane (no unsightly cords on the table) like this one. A heavy cast iron pot or traditional donabe will help retain heat and allow you to keep the broth simmering at lower temperatures.

To prepare, add a piece of dried kombu (a type of seaweed) to 1.5L of water and heat to a boil. Remove the kombu and return to a gentle simmer.


The Dipping Sauce

Whisk ingredients together and serve the dipping sauce in small bowls—one for each guest. The bright, tangy sauce adds a hit of salt and acidity to the simmered ingredients.

— 4 tbsp ground sesame seeds
— 2 tbsp soy sauce
— 1/2 tbsp of sugar
— 1 tbsp rice vinegar
— 1 tbsp miso paste
— 2 tbsp of water


To Dip

This is where you can get really creative. The beauty of shabu shabu is that you can easily adapt the dish to whatever suits your tastes. Arrange vegetables and meats on separate platters and make sure you have plenty on both sides of the table so guests can all take part adding to the pot.

— Thinly sliced pork or beef
— Whole shrimp or clams
— Enoki mushrooms
— Napa cabbage
— Bok choy
— Sliced carrots
— Cubed tofu

At the end of the meal, add noodles or rice to make a porridge for a hearty and comforting close to the meal. Enjoy!

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