Shabu-Shabu (Hot Pot)
Thin meat and vegetables swished through kombu broth, dipped at the table. The pot is unsalted — you season each bite.
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Join HomecookedIngredients
- 400 g Pork loin
- 300 g Napa cabbage
- 150 g Mushroom
- 200 g Firm tofu
- 1 Kombu (dried kelp)
- 3 Scallions (optional)
- 3 tbsp Light soy sauce (optional)
Method
- Steep the kombu in a wide pot of water for 10 minutes to make the broth.
- Slice the cabbage, mushrooms, tofu, and scallions and arrange with the thinly sliced pork on a platter.
- Bring the broth to a gentle simmer at the table; cook the vegetables and tofu in it, then swish each slice of meat until just done.
- Dip each bite in a small dish of thinned soy with citrus as you eat.
About Shabu-Shabu (Hot Pot)
Shabu-Shabu (Hot Pot) is a Japanese lunch or dinner that comes together in about 25 minutes and serves 4.
Shabu-Shabu (Hot Pot): frequently asked questions
Is Shabu-Shabu (Hot Pot) gluten-free?
As written, no — it contains Light soy sauce. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
How long does Shabu-Shabu (Hot Pot) take to make?
About 25 minutes start to finish, but only around 13 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Shabu-Shabu (Hot Pot)?
The core ingredients are essential, but you can leave out scallions, light soy sauce — they're optional and mainly there for extra flavor or finish.
How many servings does Shabu-Shabu (Hot Pot) make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.