Easy Vegetarian Shabu Shabu (A Gluten Free Recipe) (2024)

FAQs

What is shabu shabu broth made of? ›

Shabu Shabu broth is traditionally and almost always a kombu dashi broth. This is just made from kombu (kelp) in water. It's easy, healthy, and has a light flavor. However, you can still find other types of broth used for Shabu Shabu sometimes.

The main difference between shabu shabu and other types of Japanese hot pot is that rather than simmering all of the ingredients together before serving, shabu shabu is cooked bite-by-bite over the course of the meal, similar to fondue.

This is my no recipe 💯 winging it dinner - just grill some Costco shabu shabu meat, make sesame oil-salt-pepper dip for the meat and enjoy it as a Ssam (Korean lettuce wrap) with some lettuce + grilled garlic + seasoned soybean paste! It's sooooo good.

Chicken broth – We like to use chicken broth for it's light taste. You can also add beef or pork bone broth for extra creaminess.

The broth used to cook the dish is typically made from dashi, a Japanese stock made from kelp and bonito flakes, which is high in nutrients and has been shown to have anti-inflammatory properties. Not only is shabu shabu a nutritious choice, but it can also have other health benefits.

Sukiyaki is similar to shabu shabu, as it is also cooked in a hot pot and uses similar ingredients like tofu and vegetables. The main differences however, are the cooking style and the broth.

Shabu drug use can cause cardiovascular problems. In fact, cardiovascular disease is the leading cause of death among shabu drug users behind accidents and overdoses. People who use shabu drugs are more susceptible to serious health problems such as Parkinson's disease.

December 2012) Shabu-shabu (Japanese: しゃぶしゃぶ, romanized: shabushabu) is a Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water and served with dipping sauces. The term is onomatopoeic, derived from the sound – "swish swish" – emitted when the ingredients are stirred in the cooking pot.

Hot Pot Ingredient List. Hearty and leafy, look for greens that retain texture after cooking like bok choy, watercress, snow pea leaves, Napa cabbage, Chinese spinach, gai lan and green onions. Look for daikon, carrots, small potatoes and either cut into cubes or thinly sliced.

Once your dashi broth is boiling, reduce to a simmer and begin the shabu shabu! Place some carrot and cabbage in first, as these will take the longest to cook (around 3 minutes). Next pop in some udon, mushrooms or tofu (these only need a minute).

How to cut vegetables for shabu shabu? ›

Slice your carrot diagonally and cut the green onions into lengths of 2.5 inches. Remove the roots from the enoki mushrooms and separate them into smaller bunches. Remove stalks from your shiitake mushrooms, place everything on a plate, and put it near your shabu shabu pot.

Sliced pork shoulder loin or ribs, lamb, or even chicken is possible. However, beef and pork would be the most common. There is nothing special in cooking Shabu Shabu other than using sliced meat. No seasoning is needed.

Rice is to be enjoyed alone and adding sauces makes it more difficult to eat as it loses it's stickiness. Don't drink the broth/stock after the cooking as you would a bowl of soup.

It is traditional to serve this hotpot with at least two sauces, a sesame sauce and ponzu. I shared my recipe for homemade ponzu, but the bottled kind will work too. The sesame sauce is a cinch to make, and can be prepared a couple days before. It adds delectable toasty richness to all the shabu shabu accompaniments.

Toast the sesame seeds in a heavy pan until lightly browned. Transfer warm seeds to a mortar and grind to a paste, or whirl in a blender. Add the dashi, soy sauce, mirin, sugar and sake, and mix well, using a spatula to blend and smooth the sauce. Add cayenne to taste.

You can drink the broth throughout your meal or save it until the end when it's soaked up all the lovely flavours from your ingredients. Remember, it's a communal meal, so don't be greedy! Share out the food and enjoy the experience together.

The soup broth

Chinese Hot and Sour soup broth is made with chicken stock which is flavoured with typical Asian ingredients such as soy sauce, sugar, pepper and ginger. The soup is thickened slightly using cornstarch/cornflour – I love how the glossy broth coats the ingredients when you scoop it up!

Shabu Shabu Beef

Thinly shaved rib beef is the traditional choice here. I often make life easy on myself and buy it already shaved. You can find thinly sliced beef at most Asian markets and at some grocery stores like Trader Joes. Look for the best quality meat with good marbling.