RECIPE: Shabu Shabu

RECIPE: Shabu Shabu

Shabu shabu, an onomatopoeia for “swish swish”, is a Japanese communal hotpot dish of thinly sliced meat and vegetables boiled in dashi soup and served hot as the items cook. It’s a fun way to enjoy a meal with family and friends.

Servings: 2-3


  • 15g ma-konbu
  • 3 small onions
  • ¼ cabbage
  • 300g pork belly (sliced)
  • 300g pork loin (sliced)
  • 1 bunch chrysanthemum leaf (can substitute with spinach)
  • 1awase dashi pack
  • 600ml water
  • 100ml soy sauce
  • 100ml mirin


  1. Fill a pot with water and soak the konbu for about 2 hrs. (If you don't have time, cut a slit in the konbu and heat it as is).
  2. Cut the onions and cabbage into thin strips and soak in water.
  3. Meanwhile, add 1 awase dashi pack (1 package of konbu and 2 packages of katsuobushi) to 600ml of water and bring to a boil. Reduce the heat to low and cook for 6-7 mins. Remove the packages and add the soy sauce and mirin.
  4. Now it’s time to shabu shabu! Bring the soup from step 3 to a boil and add the pork belly, pork loin, onions, cabbage and chrysanthemum leaf (or spinach), eating the ingredients as they are cooked.

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