How long should the meat stay in the stock?

A slice one to two millimetres thick only needs to be swished back and forth in the hot stock. After a few extra seconds it squeezes out water, becomes tough and loses its juiciness.

Why is the stock not boiled hard?

Kombu seaweed contains compounds that are released as bitter substances when boiled hard. Keep the stock at 90–95°C; the surface should only tremble. The meat then does not become cloudy and the flavour stays clean.

A fresh Japanese sauce made from soy sauce, mirin and citrus juice. This recipe uses lemon; in Japan yuzu is used. The acid cuts through the fat of the meat.

Can I make shabu-shabu without a tabletop cooker?

Yes, swish the meat in the hot stock in the kitchen and serve it on a warmed plate. But you lose part of the experience because the dish is meant to be cooked at the table.

Which vegetables are suitable?

Those that hold their shape and cook quickly: Chinese cabbage, carrot, daikon radish, spring onion and shiitake mushrooms. Avoid soft vegetables that fall apart in the stock.

Can I use the stock after dinner?

Yes, it is the base for a second course. Strain out the vegetables, reduce it slightly, add udon noodles or rice and cook them in it. Pouring it away is a waste.

Japanese Cuisine

Shabu-Shabu – a Japanese fondue where thin slices of meat and vegetables are briefly cooked in hot stock and dipped in sauces

Shabu-shabu is a dish made right at the table. A slice of meat is held with chopsticks and…

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35 min + 25 min | Medium | 6 porce

Miso Soup – a traditional soup made from dashi stock and miso paste, often with tofu, wakame and spring onion

Miso soup is ready in half an hour, but one sentence decides it: miso is not boiled. The…

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Curry Rice (Kare Raisu) – Japanese curry with rice, usually with meat, onion, carrot and potatoes in a thick spiced sauce

Kare Raisu relies on two steps that cannot be rushed: the meat must become tender in the seasoned…

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Gyudon – a bowl of rice topped with thin slices of beef and onion simmered in a sweet-savoury sauce

Gyudon is a dish that comes together in one pan and is ready before the rice. The thickness…

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Katsudon – a bowl of rice with breaded pork cutlet tonkatsu, egg and onion in a seasoned broth

Katsudon is a two-part dish that comes together in the last minute: a crisp cutlet and a soft…

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30 min + 40 min | Medium | 6 porce

Takoyaki – round fried batter balls filled with octopus, typical for Osaka

Takoyaki looks like play, but the pan temperature and the thinness of the batter decide everything. The batter…

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Okonomiyaki – Japanese savoury pancake made from batter, cabbage and other ingredients, typical especially for Osaka and Hiroshima

Okonomiyaki is recognised by its height. The layer of cabbage is taller than the layer of batter, and…

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Yakitori – grilled chicken skewers cooked over a high heat and brushed with tare sauce or seasoned with salt

Yakitori rests on two things: equally sized pieces of meat and splitting the grill into two temperature zones.…

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Tonkatsu – breaded and fried pork cutlet served with finely shredded cabbage and tonkatsu sauce

Tonkatsu relies on two things that are easy to get wrong: an even thickness of all meat slices…

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Tempura – lightly battered and fried seafood or vegetables in a thin crispy batter

Tempura is recognised by a coating thinner than in other fried foods. Three things decide this: ice-cold water,…

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Shabu-Shabu – a Japanese fondue where thin slices of meat and vegetables are briefly cooked in hot stock and dipped in sauces

Miso Soup – a traditional soup made from dashi stock and miso paste, often with tofu, wakame and spring onion

Curry Rice (Kare Raisu) – Japanese curry with rice, usually with meat, onion, carrot and potatoes in a thick spiced sauce

Gyudon – a bowl of rice topped with thin slices of beef and onion simmered in a sweet-savoury sauce

Katsudon – a bowl of rice with breaded pork cutlet tonkatsu, egg and onion in a seasoned broth

Takoyaki – round fried batter balls filled with octopus, typical for Osaka

Okonomiyaki – Japanese savoury pancake made from batter, cabbage and other ingredients, typical especially for Osaka and Hiroshima

Yakitori – grilled chicken skewers cooked over a high heat and brushed with tare sauce or seasoned with salt

Tonkatsu – breaded and fried pork cutlet served with finely shredded cabbage and tonkatsu sauce

Tempura – lightly battered and fried seafood or vegetables in a thin crispy batter

Hledat recept

Missing a recipe?

Shabu-Shabu – a Japanese fondue where thin slices of meat and vegetables are briefly cooked in hot stock and dipped in sauces

Miso Soup – a traditional soup made from dashi stock and miso paste, often with tofu, wakame and spring onion

Curry Rice (Kare Raisu) – Japanese curry with rice, usually with meat, onion, carrot and potatoes in a thick spiced sauce

Gyudon – a bowl of rice topped with thin slices of beef and onion simmered in a sweet-savoury sauce

Katsudon – a bowl of rice with breaded pork cutlet tonkatsu, egg and onion in a seasoned broth

Takoyaki – round fried batter balls filled with octopus, typical for Osaka

Okonomiyaki – Japanese savoury pancake made from batter, cabbage and other ingredients, typical especially for Osaka and Hiroshima

Yakitori – grilled chicken skewers cooked over a high heat and brushed with tare sauce or seasoned with salt

Tonkatsu – breaded and fried pork cutlet served with finely shredded cabbage and tonkatsu sauce

Tempura – lightly battered and fried seafood or vegetables in a thin crispy batter

Hledat recept

Missing a recipe?

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