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Shabu Shabu

Shabu shabu is a Japanese dish in the hotpot” style. Thinly sliced meat and vegetables are cooked quickly in boiling water and eaten with a variety of sauces. Traditionally, this dish forms the body of a meal and is cooked table-side by the diners. The dish was developed at the Suehiro restaurant in Osaka, Japan, in the 1900s with origins in Chinese hotpot cuisine. Specialty shabu-shabu restaurants are common in contemporary Japan, and the preparation also is popular in Japanese neighborhoods in urban centers of the US and Canada.

Recipe Servings: 4

Prep Time
2 minutes
+ 15 minutes resting
Cook Time
15 minutes
Total Time
32 minutes
Gluten Free
Dairy Free



  1. Make sauce in a large dish by combining sesame seeds, soy sauce, sugar, vinegar, miso paste and water. Set aside.
  2. Combine the dried Kombu and water in a pot, and let it rest for 15 minutes.
  3. Heat the pot over medium heat until the water boils, then remove the Kombu and reduce the heat to medium-low.
  4. Add the sake.
  5. Dip the meat in the simmering broth for about 10 seconds to cook. Don’t overcook meat.
  6. Cook the meat and vegetables as you eat.

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