Summary: Shabu-shabu is made with thin slices of beef ribeye that are dipped into a simmering kombu broth for just a few seconds. Vegetables, tofu, and mushrooms are set on the table and cooked longer in the same broth. Finished pieces are dipped into sesame sauce or ponzu. At the end, noodles or rice are added to the seasoned broth. Total time 60 minutes, makes 6 servings.
Did you make this recipe? Share your result with the community.
Category: beef, japanese-cuisine
Success rate: not rated yet % of users nailed this recipe
Quick overview
- Dish: Shabu-Shabu – Japanese hot pot where thin slices of meat and vegetables are briefly cooked in hot broth and dipped into sauces
- Category: beef, japanese-cuisine
- Cuisine: Japanese
- Main ingredient: Beef ribeye, 2 lb (sliced 1–2 mm) (quality specification)
- Guide: 12 most famous Japanese dishes: traditional recipes from Japanese cuisine
- Total time: 60 minutes (35 min prep + 25 min cooking)
- Difficulty: Medium
- Servings: 6 (Serving weight: 14.8 oz)
- Key technique: Brief dip of thin meat slices into simmering kombu broth and dipping into two sauces
- Cooking methods: Classic simmering, poaching
- Dietary info & allergens: soy (soy sauce, miso paste), sesame (sesame sauce), gluten (soy sauce)
- Great for: A festive dinner for six to eight people, family gathering around one pot, winter evening, dinner with friends, homemade version of Japanese restaurant dishes.
- Nutrition (per 1 serving): 505, Protein: 42.0 g, Fat: 26.0 g, Carbs: 22.0 g
- Storage: 2 days in the fridge, 2 months in the freezer
- Pairing: Japanese light lager, dry red wine, sencha green tea
- In short: Shabu-shabu made from thin slices of beef ribeye dipped into boiling kombu broth for a few seconds. Total time 60 minutes, 6 servings.
WAGUU says:“Shabu-shabu is not boiled. The meat slice is just swished through the broth – two strokes with chopsticks and it’s done.”
Key facts
| Prep time: | 35 minutes |
| Cook time: | 25 minutes |
| Temperature: | Broth 195–205 °F, meat slice in broth 5–8 seconds |
| Servings: | 6 |
At a glance
Shabu-shabu is a meal made right at the table. You hold a slice of meat with chopsticks and swish it back and forth in simmering broth; if it stays in the heat longer, it loses its juices and turns tough. Vegetables and mushrooms cook in the same broth, so the flavors of meat and vegetables gradually blend. The broth is never boiled hard, because it would turn cloudy and lose the kombu flavor. After dinner, the seasoned broth is left in the pot, noodles are added, and the meal is finished off – the second half of dinner comes from what’s left.
Ingredients
Base servings: 6 servings • Serving weight: 14.8 oz
| Ingredient | Amount | Quality |
|---|---|---|
| beef ribeye | 32 oz | sliced 1–2 mm, against the grain, with fine marbling |
| kombu seaweed | 1.0 oz | dried, wide sheets |
| water for broth | 8.5 cups | soft, chlorine-free |
| napa cabbage | 14 oz | firm, cut into 2-inch pieces |
| carrot | 2 pcs | medium, cut into thin rounds, 5.6 oz |
| daikon radish | 11 oz | firm, cut into thin slices |
| green onion | 6 pcs | fresh, cut into 2-inch lengths |
| shiitake mushrooms | 8 pcs | fresh, caps sliced |
| firm tofu | 11 oz | firm, cut into 1-inch cubes |
| udon noodles | 21 oz | thick wheat noodles, precooked |
| soy sauce | 6 tbsp | naturally fermented, for ponzu sauce |
| mirin | 1/4 cups | sweet rice cooking wine |
| lemon | 2 pcs | juicy, for ponzu sauce, 8.5 oz |
| sesame sauce | 1/2 cups | creamy, roasted sesame paste |
| toasted sesame seeds | 0.7 oz | white, dry-toasted |
| shichimi togarashi | 0.11 oz | Japanese seven-spice blend |
Why you’ll love this recipe
- Everyone cooks their own: The pot sits in the middle of the table and everyone cooks what they want, when they want. The meat comes out exactly how each person makes it.
- Two sauces, two flavors: Sesame sauce is creamy and sweet, ponzu is bright and tangy. The same slice of meat tastes different every time.
- Exact ratios for 6 servings: Five ounces of meat per serving, vegetables making up two-thirds of the weight, and broth topped up as needed. Everything recalculates based on the number of diners.
Why it works: A thin slice of meat heats through faster than a thick one because heat penetrates from both sides. A slice one to two millimeters thick needs only a few seconds. Muscle proteins contract above 140 °F and squeeze out water. The longer the meat stays in the broth, the more water it releases and the tougher it gets. That’s why you hold the slice with chopsticks and just swish it through the broth. Kombu broth is kept below a boil because kombu contains compounds that turn bitter when boiled hard. Vegetables and mushrooms cook longer in the same broth, releasing sugars and acids that give it body. At the end, noodles go into the broth, soaking up the flavor of meat and vegetables, and dinner gets a second course.
Recipe overview
Prep: 35 min min | Cook: 25 min min | Difficulty: Medium | Servings: 6 | Type: Main dish | Origin: Japanese
Detailed instructions
Overall progress: 0 % done
Phase 1: Preparing the meat – 15 min
Equipment: refrigerator, freezer, sharp long knife
1. Put the beef ribeye in the freezer for a quarter hour so it firms up slightly. Then cut it with a long stroke of the knife against the grain into slices one to two millimeters thick.
2. Spread the meat slices on a large tray in a single layer, cover with plastic wrap, and return to the fridge. Set the tray on the table only when serving.
QC: The meat slices are evenly thin, translucent when held in the palm, and hold their shape. The grain is visible in cross-section. The plastic wrap is not sagging, and the slices do not overlap.
Before you move to the next step:
Do not cut the meat with the grain or into thicker slices. A thick slice will not heat through in the broth without becoming tough.
Phase 2: Vegetables and mushrooms – 12 min
Equipment: sharp knife, cutting board
1. Cut the napa cabbage into pieces, the carrot into thin rounds, and the daikon radish into thin slices. Cut the scallions into segments and the shiitake mushrooms into slices.
2. Cut the tofu into cubes of equal size. Arrange all the vegetables, mushrooms, and tofu on a large platter in a circle by type, so everyone can take what they want.
VKB: The vegetables are cut into equal-sized pieces that fit on one fork. The types are separated on the platter and nothing overlaps. The tofu holds its shape.
Before you move to the next step:
Do not cut the vegetables into pieces that are too thick. They cook in the broth at the table, and a thick piece would stay raw by the time the meat is gone.
Phase 3: Kombu broth – 15 min
Equipment: wide fondue pot or electric pot, kitchen thermometer
1. Wipe the kombu seaweed with a damp cloth and place it in a pot with cold water. Put the pot over low heat and warm the water slowly until the temperature reaches 175°F.
2. Remove the kombu from the pot before the water boils and bring the broth to 195–205°F. Move the pot to the table on a stand and keep the temperature at this level.
VKB: The broth is clear, light amber, and smells of the sea and fresh vegetables. Only occasional bubbles appear on the surface; the broth is not boiling vigorously. The thermometer reads 195–205°F.
Before you move to the next step:
Never bring the broth to a rolling boil. The kombu releases bitter compounds and the broth turns bitter, the meat becomes cloudy in it and loses flavor.
Phase 4: Sauces – 10 min
Equipment: none
1. For the ponzu sauce, mix soy sauce, mirin, and freshly squeezed lemon juice. Pour the sauce into two small bowls and season it with a pinch of shichimi togarashi.
2. Whisk the sesame sauce with a little broth to thin it so it can be spooned. Pour it into two bowls and sprinkle with toasted sesame seeds.
VKB: The ponzu is clear, light brown, and smells of lemon. The sesame sauce is creamy, smooth, and coats a spoon. Each guest has two bowls in front of them.
Before you move to the next step:
Do not thin the sesame sauce with water. Thin it with broth from the pot so the sauce flavor stays connected to the flavor of the meal.
Phase 5: Cooking at the table – 18 min
Equipment: fondue pot, chopsticks, ladle
1. First, add the vegetables that take the longest to cook to the broth: daikon radish, carrot, and napa cabbage. Add the mushrooms and tofu later so they stay firm and do not fall apart.
2. Pick up a slice of meat with chopsticks, dip it into the simmering broth, and swish it back and forth for just a few seconds. Dip the cooked slice into one of the sauces and eat it while hot.
VKB: After being taken out of the broth, the meat slice is pink to light brown, holds its shape, and is juicy. The vegetables are tender but hold their shape. The broth remains clear and no gray foam forms on the surface.
Before you move to the next step:
Do not leave the meat in the broth. After a few extra seconds it releases water, becomes tough, and clouds the flavor of the broth.
Phase 6: Finishing the noodles – 10 min
Equipment: fondue pot, strainer, bowls
1. When the meat is eaten, strain the remaining vegetables from the broth and let the broth reduce slightly. Taste it and season with soy sauce if needed.
2. Add the udon noodles to the broth and let them heat through. Divide the noodles among bowls, pour the broth over them, and serve as a second course with the remaining vegetables and scallions.
VKB: The broth is darker and fuller than at the start, but still clear. The noodles are heated through, springy, and hold their shape. The bowl shows broth, noodles, and remaining vegetables.
Required equipment
| Utensils | Ideal size | Alternative | Risk |
|---|---|---|---|
| fondue pot or electric pot | 3 qt capacity, wide bottom | cast-iron pot on a portable burner | a thin bottom holds temperature only at a rolling boil and the broth turns cloudy |
| sharp long knife | 10 in blade, smooth | electric meat slicer | a serrated blade tears the meat and the slices are not equally thin |
| chopsticks | wooden, 12 in | long fondue forks | metal chopsticks get hot in the broth and burn your fingers |
| kitchen thermometer | up to 300°F, fast response | check by occasional bubbles on the surface | without measuring, the broth easily comes to a rolling boil |
| large platter for ingredients | 14 in diameter, shallow | two smaller plates | a small platter forces ingredients to stack and the vegetables get crushed |
Shopping list
Nutrition profile
Values per 1 serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 502 kJ / 120 kcal | 2113 kJ / 505 kcal | 12678 kJ / 3030 kcal |
| Fat | 6.2 g | 26.0 g | 156.0 g |
| of which saturated | 2.2 g | 9.1 g | 54.6 g |
| Carbohydrates | 5.2 g | 22.0 g | 132.0 g |
| of which sugars | 1.6 g | 6.9 g | 41.4 g |
| Protein | 10.0 g | 42.0 g | 252.0 g |
| Salt | 0.4 g | 1.5 g | 9.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Verified recipe with precise ratios and visual checkpoints.
- Tip 2: Let the meat firm up in the freezer before slicing and cut it against the grain into slices one to two millimeters thick. A thicker slice will not heat through in the broth without becoming tough.
- Tip 3: Keep the broth at 195 to 205°F, below a rolling boil. At a rolling boil the meat becomes cloudy and the kombu releases bitter compounds.
- Tip 4: At the end of the meal, add cooked noodles or rice and the strained vegetables to the broth. The broth is flavored by the meat and vegetables, and it would be a shame to pour it out.
The Science Behind It
A thin slice of meat heats through faster than a thick one because heat penetrates from both sides. A slice one to two millimeters thick needs only a few seconds. Muscle proteins contract above 140°F (60°C) and squeeze out water, so hold the slice with chopsticks and just swish it through the broth. Kombu broth is kept below a boil because kombu releases bitter compounds when boiled hard. Vegetables and mushrooms cook longer in the same broth and release sugars and acids into it.
Fine Dining – Professional Techniques
- Plating: Arrange meat and vegetables on a large platter in a circle by type, so each guest takes what they want. Place the pot in the center of the table on a portable burner.
- Texture Contrasts: Creamy sesame sauce contrasts with bright ponzu. Dip each piece of meat into only one of them so the flavors don’t mix.
- Temperature Contrast: Hold a slice of meat with chopsticks and swish it through the broth for just a few seconds. Serve it immediately, when it’s hottest and juiciest.
- Aromatic Additions: Add a teaspoon of rice vinegar and a pinch of Japanese shichimi togarashi to the sesame sauce. The acid cuts the fat and the spice aroma underscores the meat’s flavor.
Sensory Radar
- Appearance: Clear broth shimmers in the pot, on the table a platter with pink meat slices, white tofu, vegetables, and mushrooms. Two sauces in bowls: dark ponzu and creamy sesame.
- Aroma: Fresh aroma of kombu broth and fresh vegetables, followed by beef. Sesame sauce adds a roasted, nutty note.
- Taste: Clean taste of broth and meat, then the salty and sour ponzu or the creamy sweet sesame sauce.
- Texture: The meat slice is tender and juicy, vegetables are soft but hold their shape. Tofu offers a slight resistance, mushrooms are firm.
Pairings
- Japanese Light Lager: Carbonation and mild bitterness cut the fat from the meat. Serve chilled at 43–46°F (6–8°C).
- Dry Red Wine: Pinot Noir with lower tannins. Tannins bind with meat proteins and the flavor balances out.
- Sencha Green Tea: Warm, not boiling. The tea’s bitterness balances the saltiness of ponzu sauce.
Variations
- Pork Shabu-Shabu: Replace beef ribeye with pork tenderloin cut into thin slices. The meat heats faster, so hold it in the broth for only three to four seconds.
- Seafood Shabu-Shabu: Use shrimp and salmon slices instead of meat. Keep the broth at a bare simmer with kombu and add a splash of sake; the flavor will be fresher.
Allergens and Dietary Information
Contains: soy (soy sauce, miso paste), sesame (sesame sauce), gluten (soy sauce) • Gluten: yes, in soy sauce • Not suitable for: people with celiac disease, soy and sesame allergies
Suitable for
A festive dinner for six to eight people, a family gathering around one pot, a winter evening, dinner with friends, a home version of Japanese restaurant dishes.
Substitution Guide
- Sesame Sauce: roasted sesame paste (tahini) thinned with broth and a teaspoon of soy sauce. The flavor will be similar, just less sweet.
FAQ
How long should I leave the meat in the broth?
A slice one to two millimeters thick just needs a quick swish back and forth in the simmering broth. After a few extra seconds, it squeezes out water, toughens, and loses its juiciness.
Why shouldn’t the broth boil hard?
Kombu seaweed contains compounds that are released as bitter flavors when boiled hard. Keep the broth at 195–203°F (90–95°C); the surface should only shimmer. The meat won’t cloud and the flavor stays clean.
What is ponzu sauce?
A bright Japanese sauce made from soy sauce, mirin, and citrus juice. This recipe uses lemon; in Japan, yuzu is used. The acid cuts the fat from the meat.
Can I make shabu-shabu without a tabletop pot?
Yes, swish the meat in simmering broth in the kitchen and serve it on a warmed plate. But you’ll lose some of the experience, since the meal is meant to be cooked right at the table.
Which vegetables work best?
Those that hold their shape and cook quickly: napa cabbage, carrots, daikon radish, scallions, and shiitake mushrooms. Avoid soft vegetables that fall apart in the broth.
Can I use the broth after dinner?
Yes, it’s the base for a second course. Strain out the vegetables, let it reduce slightly, add udon noodles or rice, and cook them in it. Throwing it away is a waste.
WAGUU Petr’s tip: Cooking for 6 or more?
6–8 people: Arrange meat and vegetables on two platters and place them at both ends of the table. Top up the broth with hot water so the temperature doesn’t drop below 195°F (90°C). • 10+ people: Choose pork tenderloin or chicken thigh; slices heat through faster. Prepare two noodle baskets and divide the broth between two pots.
Sides and Serving
Serving: Serve at the table with the pot in the center, a platter of ingredients on the side, and two bowls of sauce in front of each guest. At the end of the meal, add udon noodles to the broth.
Storage and Reheating
Refrigerator: 2 days • Freezer: 2 months • Reheating: Refrigerator: 2 days • Freezer: 2 months • Reheating: Warm the broth to 195°F (90°C) and let the meat sit at room temperature for fifteen minutes. Never reheat meat in the microwave.
Author: WAGUU Petr & Team • Published: 7 Oct 2026 • Updated: 10 Oct 2026
More Recipes from the Article
Guide: 12 Most Famous Japanese Dishes: Traditional Recipes from Japanese Cuisine
Ramen – noodle soup with rich broth, meat, egg, vegetables, and other typical toppings
Tempura – lightly battered and fried seafood or vegetables in a thin, crispy batter
Tonkatsu – breaded and fried pork cutlet served with finely shredded cabbage and tonkatsu sauce
Takoyaki – round fried batter balls filled with octopus, typical of Osaka
Katsudon – bowl of rice with breaded pork cutlet (tonkatsu), egg, and onion in seasoned broth
Gyudon – bowl of rice topped with thin slices of beef and onion simmered in a sweet-savory sauce
More Recipes You Might Like
Why WAGUU?
WAGUU recipes are checked for accuracy of ingredients, methods, and nutritional values.
Photo Gallery from the Process
Community photos: Cook, take a photo, and share your result.
You can upload photos in the comments below or send them by email.
Did you film a video of making our recipe? Paste the link to YouTube, YouTube Shorts, TikTok, Instagram Reels, Facebook Reels, Pinterest, Vimeo, or X (Twitter) in the comments – we’ll be happy to publish it and help you and your content get noticed.
Most Common Mistakes
- Meat left in the broth – the slice squeezes out water, toughens, and loses flavor. Hold it with chopsticks and just swish it back and forth in the broth.
- Boiling the broth hard – the broth clouds and kombu releases bitter compounds. Keep the temperature at 195–203°F (90–95°C); the broth should only shimmer.
- Thick meat slices – a thick slice doesn’t heat through in the broth, or stays in the heat too long and toughens. Cut slices one to two millimeters thick.
- Pouring out the broth after dinner – the broth is flavored by the meat and vegetables and is the base for a second course. Add noodles or rice and cook them in it.