Shabu Shabu

RecipenKitchen Recipe 1 h · Serves 4 · Japanese

Why make it A Japanese hot pot where paper-thin beef and vegetables are swished through a light kombu broth at the table, then dipped in sesame and citrus sauces. Good for a slow, shared dinner.

You’ll need

Serves 4 1.5 l cold water 15 g dried kombu, wiped with a damp cloth 1 tbsp light soy sauce, for the broth 500 g boneless beef sirloin or ribeye, sliced paper-thin ac… 300 g Chinese cabbage (napa), cut into 5 cm pieces 200 g shiitake or button mushrooms, wiped and halved if lar… 1 medium carrot, peeled into thin ribbons 150 g spinach or bok choy, washed and trimmed + 14 more in the full recipe

1 Step 1 of 9 Pour the cold water into the pot, add the kombu and leave to soak for 10 minutes. This draws out the savoury flavour gently.

2 Step 2 of 9 While the kombu soaks, make the sesame sauce: whisk the tahini, 2 tbsp soy sauce, rice vinegar, mirin and 1 tsp sugar with the warm water until smooth and pourable like thin cream. Divide among 4 small bowls and sprinkle with ses…

3 Step 3 of 9 Make the citrus sauce: stir 3 tbsp soy sauce, the lemon juice and 1 tsp sugar until the sugar dissolves. Divide among 4 small bowls and top each with a spoonful of grated radish.

4 Step 4 of 9 Arrange the beef in a single layer on a large platter. Arrange the cabbage, mushrooms, carrot, spinach, tofu and spring onions on one or two more platters, grouped by type.

5 Step 5 of 9 Set the pot over medium heat and bring slowly to just below a boil, about 10 minutes. Remove the kombu as soon as small bubbles form around the edge, since boiling it can make the broth bitter and slimy. Stir in 1 tbsp soy sauce. The last 4 steps are in the full recipe.

Cook’s tip Partly freeze the beef for 45 to 60 minutes before slicing, or ask the butcher to slice it on the machine as thin as possible. Thin slices cook in seconds and stay tender.

Shabu Shabu

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