How to make Shabu Shabu

Why cooks start here

Shabu Shabu is cooked the way hot-pot tables cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a japanese family cook actually puts it on the table.

Shabu Shabu is a beloved Japanese hot-pot dish often enjoyed in the comfort of home, especially during colder months when its warmth is most appreciated. Originating from Osaka, it has become a staple for family gatherings, where the communal cooking experience adds to its charm. This version captures the essence of the traditional table setup, with each element thoughtfully arranged for easy access and enjoyment. The flavors of Shabu Shabu are a delicate balance between the rich, savory notes of thinly sliced beef and the umami depth of kombu broth. Napa cabbage adds a gentle sweetness, while dipping sauces like ponzu and sesame provide a tangy or nutty contrast. Each bite is a personal creation, seasoned to your liking with fine sea salt, inviting diners to savor the interplay of textures and flavors.