Shabu-Shabu with Sesame and Ponzu, Finished with Udon

Why You’ll Love This Recipe

• Interactive, cook-at-the-table meal that’s fast, fun, and perfect for sharing.
• Clean kombu broth lets the flavor of paper-thin beef and fresh veggies shine.
• Two classic dips: nutty-silky sesame and bright, citrusy ponzu.
• Nothing wasted—finish with slurpable udon that soaks up all the goodness.

Grocery List

• Produce: Napa cabbage, carrots, daikon, spinach, mushrooms (shiitake/enoki), scallions, lemon
• Dairy: None
• Pantry: Kombu, soy sauce, rice vinegar, mirin, tahini or Japanese sesame paste, toasted sesame seeds, sugar, udon

Full Ingredients

Kombu Broth

• Water: 8 cups (1.9 L)
• Kombu (dried kelp): 10 g (about a 4–5 inch piece)
• Optional for extra depth: 2 dried shiitake mushrooms

Proteins

• Paper-thin beef (ribeye, sirloin, or top blade): 1 lb (450 g)

Vegetables & Tofu

• Napa cabbage: 14 oz (400 g), cut into 2-inch pieces
• Carrots: 2 small (150 g), thinly sliced on the bias
• Daikon: 7 oz (200 g), thin half-moons
• Spinach: 5 oz (140 g), ends trimmed
• Mushrooms (shiitake or enoki): 8–10 oz (225–280 g), trimmed
• Firm tofu: 7 oz (200 g), cut into 1-inch cubes
• Scallions: 4, thinly sliced

Dipping Sauces

Goma Dare (Sesame)

• Tahini or Japanese white sesame paste: 1/4 cup (60 g)
• Toasted sesame seeds: 2 tbsp, lightly crushed
• Soy sauce: 2 tbsp
• Rice vinegar: 1.5 tbsp
• Sugar: 1 tbsp
• Mirin: 1 tsp
• Water: 2–4 tbsp, to thin
• Optional: 1/2 small garlic clove, very finely grated

Ponzu (Quick)

• Soy sauce: 1/4 cup (60 ml)
• Fresh lemon juice: 3 tbsp (45 ml)
• Rice vinegar: 2 tbsp (30 ml)
• Mirin: 1 tbsp (15 ml)
• Water: 2 tbsp (30 ml)
• Sugar: 1/2 tsp
• Optional depth: 1 small piece kombu (2 inches) + 1 tbsp bonito flakes, steeped 10 minutes then strained

Finish

• Fresh or frozen udon: 12 oz (340 g)
• Optional garnish: extra sesame seeds and scallions

Step-by-Step Instructions

Step 1: Build a clean kombu broth

Place 8 cups (1.9 L) water and 10 g kombu in a wide pot. Let soak 10 minutes while you prep sauces. Heat slowly over medium until the water reaches 175–185°F (80–85°C) and small bubbles form around the edges, 8–10 minutes. Remove the kombu (and add the optional dried shiitake now if using). Keep the broth hot but never boiling for a clean, delicate flavor.

Step 2: Mix the dipping sauces

For goma dare, whisk tahini, crushed sesame seeds, soy sauce, rice vinegar, sugar, and mirin. Whisk in 2–4 tbsp water until thick yet spoonable. For ponzu, stir soy sauce, lemon juice, rice vinegar, mirin, water, and sugar until dissolved. If using kombu/bonito, steep for 10 minutes and strain. Pour each into small bowls for dipping.

Step 3: Prep and arrange the shabu-shabu platter

Slice napa, carrots, daikon, and mushrooms as directed; cube tofu; slice scallions. Arrange vegetables, tofu, and paper-thin beef on separate platters so everyone can reach. Keep beef chilled until you’re ready to cook.

Step 4: Set up the hot pot

Bring the kombu broth back to 180–190°F (82–88°C) over medium-low heat. Place the pot on a portable burner at the table or keep it on the stovetop. Add some firmer vegetables first (carrot, daikon, napa stems, mushrooms) and simmer until crisp-tender, 2–4 minutes. Skim any foam to keep the broth clear.

Step 5: Swish the beef and cook the quick-cook veg

Using chopsticks or a small strainer, swish a slice of beef through the simmering broth in quick back-and-forth motions until just rosy, 5–10 seconds. Dip into goma dare or ponzu. Add spinach, tofu, and napa leaves in small batches—they cook in 30–60 seconds. Continue cooking and eating in rounds.

Step 6: Finish with udon

When most items are enjoyed, bring the broth to a steady simmer (185°F/85°C), add 12 oz (340 g) udon, and cook 2–3 minutes (or per package). Taste the broth and season with a dash of soy sauce if desired. Ladle noodles with the enriched broth into bowls and garnish with scallions and sesame.

Step 7: Serve and balance flavors

Alternate dips as you eat—goma dare for richness, ponzu for brightness. Refresh sauces if they dilute; you can thicken goma dare with an extra teaspoon of tahini or thin with a teaspoon of hot broth as needed.

Pro Tips

• Do not boil the kombu; higher heat can make the broth bitter and cloudy.
• Buy beef pre-sliced for shabu-shabu. If slicing at home, partially freeze a steak for 45–60 minutes to slice paper-thin.
• Cook in small batches to keep the broth temperature stable and ingredients tender.
• Use a small handheld strainer to swish beef and scoop veggies easily.
• Lightly salt the noodle-finish with a splash of soy or a pinch of salt if your sauces are mild.

Variations

• Seafood shabu-shabu: Add thinly sliced salmon, peeled shrimp, and tofu; swish 20–40 seconds.
• Spicy miso: Whisk 1–2 tbsp white miso and 1–2 tsp chili crisp into the broth once the kombu is removed.
• Vegetarian: Use kombu-shiitake broth; swap beef for extra tofu, yuba, and assorted mushrooms.

Storage & Make-Ahead

Make sauces up to 3 days ahead; refrigerate covered. Wash and cut vegetables 1 day ahead; store in airtight containers with paper towels to absorb moisture. Leftover enriched broth and veggies make a great soup—cool quickly and refrigerate up to 3 days. Cook udon fresh just before serving; cooked noodles soften on storage.

Nutrition (per serving)

Approximate: 550 calories; 35 g protein; 60 g carbohydrates; 20 g fat; 6 g fiber; 1,600 mg sodium. Calculated with 4 oz beef, average veggie portions, 3 oz cooked udon, and moderate dipping sauce use.