How to Make Shabu Shabu at Home with Homemade Sauces

By Sudachi · 45 min

Ingredients

Instructions

1. Soak the kombu in the 1 liter of water in a pot for at least 30 minutes, until rehydrated. A longer soak, even overnight in the fridge, is fine.
2. Prepare all the ingredients and arrange them on plates or trays near the stove. Take the beef out of the fridge 20 minutes before cooking.
3. Make the sesame sauce by mixing 2 tbsp sesame paste, 1 tbsp soy sauce, 2 tbsp rice vinegar, ½ tbsp yellow miso paste and 2 tbsp sugar in a small bowl until smooth. Divide among serving bowls.
4. Set out the optional condiments in small bowls: garlic chives, chili oil, grated garlic (for the sesame sauce), chopped green onions, and grated daikon or spicy grated daikon (for the ponzu).
5. Once the kombu has rehydrated, add 3 tbsp sake and the yuzu peel to the broth and heat on the stove until almost boiling. Remove the kombu.
6. Let the broth bubble for a few minutes, then remove the yuzu peel before cooking.
7. Swish each slice of beef in the broth until cooked to the preferred doneness (slightly pink is recommended), then dip in your chosen sauce.
8. Add the carrot, Napa cabbage, mushrooms and tofu to the pot. Add the bean sprouts, chrysanthemum greens and chives once there is room, and eat until the pot is empty. Cook the glass noodles by swishing them in the broth until done.
9. Skim off scum and broken bits with a mesh spoon. Divide the broth into bowls, season with salt and pepper to taste, add cooked udon and mochi to the leftover broth (topping up with water or dashi if needed), simmer until hot, then serve in the seasoned broth topped with chopped green onions.

Summarized from Sudachi's video. Watch it for the details.

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