MEAT FONDUE RECIPES: Japanese Beef Fondue Recipe (Shabu Shabu)

Japanese Beef Fondue Recipe (Shabu Shabu)

Delicate beef, flavorful broth, and fresh vegetables for the perfect hot-pot experience

Shabu Shabu is a beloved Japanese hot-pot dish where thinly sliced beef is briefly swished in hot broth, then dipped in savory sauces. Unlike the oil-based Bourguignonne, Shabu Shabu highlights the natural tenderness of high-quality beef and the freshness of vegetables. It’s interactive, healthy, and perfect for family dinners or elegant gatherings.

What Makes Shabu Shabu Special

Ultra-thin beef slices cook in seconds
Light, aromatic broth enhances natural flavors
Interactive dining experience—guests cook their own pieces
Versatile dipping sauces elevate every bite

Best Cuts of Beef for Shabu Shabu

Choose high-quality, well-marbled cuts for tenderness and flavor:

Ribeye
Sirloin
Tenderloin (filet mignon)

Tip: Freeze beef for 30–60 minutes before slicing—it’s easier to cut paper-thin slices.

Essential Ingredients for Shabu Shabu

Broth (Dashi-Based)

6 cups kombu dashi (or water + kombu)
2–3 shiitake mushrooms (optional, for aroma)
1 tbsp sake
1 tsp soy sauce

Beef

1 lb (450 g) thinly sliced beef, preferably well-marbled

Vegetables & Add-Ins

Napa cabbage, bok choy, or spinach
Carrots, thinly sliced
Enoki or shiitake mushrooms
Tofu, firm or silken, cut into cubes
Udon noodles or cooked rice for serving

How to Prepare Shabu Shabu

Make the broth: Simmer kombu dashi with mushrooms, sake, and soy sauce for 5–10 minutes. Remove kombu before serving.
Arrange ingredients: Place beef, vegetables, tofu, and noodles on platters for easy access.
Heat the broth: Transfer to a tabletop hot pot or electric pot, and bring to a gentle simmer.
Cook beef: Guests pick up a slice with chopsticks and swish it in the simmering broth for 5–10 seconds until just cooked.
Cook vegetables and tofu: Add to the simmering broth and cook until tender (2–5 minutes).

Traditional Shabu Shabu Dipping Sauces

1. Ponzu Sauce

Citrus-based soy sauce for light, refreshing flavor

¼ cup soy sauce
¼ cup lemon or yuzu juice
1 tsp mirin
Optional: grated daikon or scallions

2. Sesame (Goma) Sauce

Creamy, nutty flavor that complements beef

3 tbsp toasted sesame paste
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
Water to thin consistency

Optional Extras

Grated garlic or ginger
Shichimi togarashi (Japanese seven-spice blend)
Fresh scallions for garnish

Serving Suggestions

Serve hot, with sauces in small dipping bowls
Offer steamed rice or udon noodles for a complete meal
Keep a small bowl nearby for cooked vegetables and beef
Encourage guests to cook each piece briefly for maximum tenderness

Make-Ahead Tips

Slice beef thinly and refrigerate up to 1 day ahead
Prep vegetables and tofu in advance
Broth can be made 1–2 days ahead and reheated gently

Tips for a Perfect Shabu Shabu Experience

Do not overcrowd the pot—cook 1–2 slices at a time
Swish beef briefly—overcooking makes it tough
Use fresh, high-quality ingredients—flavors are delicate and natural
Rotate sauces—alternate between ponzu and sesame to enjoy different flavor profiles

Why You’ll Love Japanese Beef Fondue

Shabu Shabu is more than a meal—it’s interactive, healthy, and elegant. Each bite highlights the tender beef, flavorful broth, and fresh vegetables. Whether for family dinners or entertaining friends, it’s a Japanese culinary tradition that brings comfort, freshness, and fun to the table.

OTHER RECIPES

Meat Fondue Recipe Ingredients

For the broth and vegetables:

7 cups chicken stock, preferably homemade (page 338)
One 3-inch piece fresh ginger, peeled and thickly sliced
4 garlic cloves, peeled and smashed with the side of a knife
8 scallions, white and 1 inch of the green parts, coarsely chopped
2 tablespoons soy sauce
1 tablespoon Asian (toasted) sesame oil*
1 small Napa cabbage, cored and thinly shredded
6 carrots, thinly sliced
2 large red bell peppers, cut into 1-inch pieces
1/2 pound shiitake mushrooms, stems discarded, caps sliced
1 1/2 pounds boneless shell or sirloin steak
1/2 pound sugar snap peas, blanched in boiling water for 30 seconds, drained, and shocked in ice water

For the sauce:

1/2 cup sour cream
1 teaspoon prepared wasabi*
1 tablespoon snipped fresh chives
1/2 teaspoon dry mustard
Kosher salt and freshly ground black pepper to taste

Meat Fondue Recipe Instructions

To make the broth, combine the stock, ginger, garlic, scallions, soy sauce, and sesame oil in a large saucepan and bring to a boil over high heat.

Reduce the heat to medium and simmer, uncovered, for 20 minutes.

Strain, discard the solids, and return the stock to the saucepan.

Keeping the heat at medium to medium-low, maintain a slow, steady simmer while preparing the dish. Add the cabbage and simmer for 1 minute.

Use a slotted spoon to transfer to a large platter.

Do the same for the carrots, peppers, and mushrooms, cooking the carrots and peppers for 3 minutes and the mushrooms for 2 minutes.

Arrange each in a separate mound on the platter as they are cooked.

Place the beef in the freezer for about 30 minutes or until slightly stiff.

This makes it easier to slice thinly.

Cut the beef against the grain into paper-thin slices and arrange decoratively on a different platter.

Add the peas to the platter.

To make the sauce, combine the sour cream, wasabi, chives, and mustard in a small bowl.

Thin with water as desired.

Stir well and season with salt and pepper.

Cool. Enjoy the Japanese Beef Fondue Recipe !!!

Japanese Beef Fondue Recipe Video :

MEAT FONDUE RECIPES