Shabu Shabu with IONA Steamboat Skillet
Shabu Shabu is a type of Japanese hot pot with thin sliced meat and assorted vegetables. The word Shabu Shabu means “swish swish” which describes the light swishing of the meat in the boiling broth.Originated from China, Japanese shabu shabu is slightly different with the ingredients, sauce and condiments. Beef is the most common meat used but pork is also used. The meat is always sliced thin. Shabu is an easy and fun way to eat a variety of ingredients all cooked in the boiling hot soup.
- Dashi powder
- Napa cabbage chopped to 1.5 inch
- Carrot sliced diagonally
- Enoki Mushrooms remove roots
- Shiitake Mushrooms
- Tofu cut to 1 inch suares
- Scallions chopped to 2.5 inch length
- Thin sliced beef or pork
- Udon rinsed with boiling water
- Ponzu sauce or sesame sauce for dipping
- In the IONA electric steamboat skillet, add water and dashi powder to boil on high heat.
- Once your dashi broth is boiling, reduce to simmer and begin the shabu shabu.
- Place in cabbage and carrots first as this would take the longest to cook.
- Next add in udon, mushroom and tofu.
- You can add the ingredients in batches so as not to overcrowd your shabu shabu.
- Next add in the meat with your chopsticks. Swish them in the boiling broth for about 30 seconds.
- Take out the ingredients with your chopsticks and dip vegetable in ponzu and meat in sesame sauce.
- Serve with rice.