S habu shabu is a popular hot pot dish from Japan consisting of thinly sliced meat and bite-sized vegetables cooked in steaming hot broth.The dish gets its name from the Japanese onomatopoeia “shabu shabu” meaning “swish swish”, which describes the light swishing of the meat in the simmering broth. In this recipe, we recommend that the meat be lightly seared before dropping it into your broth. The reason is simple, most of us do not own a hot pot that can be put in the middle of the table. If you do,then let your meat rather swish in your boiling broth. The broth and the meat is key to a delicious outcome. At The MeatCart, we use either chicken or beef broth. Buy it from us or make your own. Our broths are slow cooked for up to 8 hours. As for the meat, we always use thinly cut wagyu beef. If you feel like having a unique experience, mix 2 or 3 different meat cuts. We recommend mixing and matching when it comes to your shabu shabu. You do not need to have every single item of the below, but we recommend at least: 1 green, 1 herb, 1 kick and 1 fungus. Carb is optional of course but we never go without noodles in our shabu shabu. We have used fresh tagliatelle before and we have used dried out egg noodles. Both work very well. We have used thick soya sauce and sometimes also add some oyster sauce. There should be no limit to your shabu shabu. Feel free to experiment. The recommended amount of broth per person is 250ml and the recommended meat amount is 150g
Preparation time: 10 Mins
Cooking time: 15 Mins
- Your greens: selection of pak choi, chinese cabbage, baby spinach
- Your herbs: fresh coriander, fresh mint, finely chopped spring onions, lemon grass
- Your kick: birds eye red chilli, lemon juice
- Your fungus: shitake mushroom, oyster mushroom, shimeji mushroom
- Your carb: noodles
- The non optionals: thin soya sauce, olive oil, black pepper, salt and of course broth
- Have your broth ready. If you have purchased your broth from The MeatCart, add salt to taste. Your broth needs to be bubbling hot.
- Warm a griddle or thick based pan on high heat
- Add 2 tsp of olive oil
- Add sliced mushroom and 2 tbsp soya sauce and let cook for 3 mins. Add oyster sauce at this point is using. 1 tbsp.
- Add your greens and cook for another 2-3 mins.
- remove the veggies from the pan
- Get your noodles ready and prepare the meat whilst the noodles are getting boiled
- add meat (thinly sliced wagyu) to the pan and sear quickly for 1 minute on each side for a medium outcome
- Add salt and pepper on the meat once done
- Put your bowl together as follows: Add the noodles, veggies, broth (250ml per person), herbs, lemon juice and chillies. Finally, payer the meat on top and enjoy!