shabu shabu

shabu shabu my way

shabu shabu my way


  • Clay or stainless steel pot with a 2 to 3 in. lip.
  • Campfire stove so you can cook at the table.
  • 5 in strip of kombu(found in asian markets).
  • 4 heads of baby bok choy.
  • 2 packs of Enoki mushrooms.
  • i pack of firm tofu.
  • Thinly sliced sirloin(amount depends on how much beef you want to eat).
  • 4 individual packs of udon noodles(cook briefly in boiling water and strain).
  • 4 c of shrimp(amount can also vary).
  • Mung beans, sliced jalapeƱos, and cilantro(garnish for udon).


  1. Rinse all the vegetables and cut bok choy into strips. Snip ends of Enoki mushrooms.
  2. Slice tofu into bite sized cubes.
  3. Place strained vegetables and tofu onto a big plate.
  4. Place thinly sliced meat onto another plate. Do the same for shrimp.
  5. Fill pot 2/3 full with water and add 5 in strip of kombu. At the table, bring water to a boil and then simmer for 20 minutes. Remove kombu.
  6. Cook meat, seafood, tofu and vegetables a small amount at a time. Place in individual bowls.
  7. Top with soy-lemon sauce or crushing it sesame sauce.
  8. At the end, place cooked udon into each bowl and pour hot broth over it.
  9. Garnish with mung beans, sliced jalapeƱos, and cilantro. Add more sauce over it.

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4 Responses

  1. Rosalie says:

    Gosh your presentation looks beautiful.

  2. Sora says:

    Tasty. Perfect meal for a chilly New York night

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