Shabu Shabu recipe

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Ingredients

1 ½ pounds beef top sirloin, thinly sliced into 1x2-inch strips, or more to taste
12 young spinach leaves, sliced
12 shiitake mushrooms, sliced
1 (8 ounce) can sliced bamboo shoots, drained
8 leaves Chinese cabbage, sliced
8 spring onions, cut into 2-inch pieces
2 (12 ounce) packages tofu, drained and cut into 1-inch cubes
½ cup soy sauce
½ cup lemon juice
½ cup low-sodium chicken broth
4 cups low-sodium chicken broth

Nutrition Info

295 calories
carbohydrate: 12.3 g
cholesterol: 52.1 mg
fat: 12.5 g
fiber: 2.8 g
protein: 35.3 g
saturatedFat: 3.7 g
servingSize: -
sodium: 1367.9 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Arrange beef on a platter, spinach, mushrooms, bamboo shoots, cabbage, and onions on another platter, and tofu on a third platter or with the vegetables.

  2. Combine soy sauce, lemon juice, and 1/2 cup chicken broth in a bowl, portion dipping sauce into 6 very small bowls.

  3. Pour remaining broth into a saucepan and bring to a boil. Transfer hot broth to a fondue pot.

  4. Serve with chopsticks or forks. Individuals cook their own portions of meat, vegetables, and tofu in the boiling broth, then dip in dipping sauce and eat.

Recipe Yield

6 servings

Recipe Note

The time we first wandered into the Ginza district of Tokyo, we found a 'hole-in-the-wall' restaurant with a lunch special of shabu shabu. Didn't know what we were in for, but by ordering and waiting until the table next to us had also been served, we learned the approach to this Japanese beef and vegetable fondue. The name is supposed to be the sound made by the cooking tidbits in the broth.

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