Recipe: Shabu Shabu (Japanese Hot Pot) using Donabe Japanese Clay Pot
FULL VIDEO: Episode #15 Shabu Shabu (Japanese Hot Pot) with Donabe Japanese Clay Pot
Click here to see all Donabe Japanese Clay Pots.
Shabu shabu is a Japanese hot pot dish with many different vegetables along with your choice of meat and udon. The essentials are the soup, the sauce and the high quality meat.
You may use a traditional donabe Japanese clay pot. A big basket or drain tray will be needed to hold a large portion of vegetables.
Many of the ingredients can be found in Asian grocery stores or on Woolworths online.
Ingredients
- 1 sheet of Japanese kombu
- 1/2 carrot
- 1/2 radish
- 1/4 cabbage head cut into chunks
- 10g chives
- 1-2 Shimeji mushrooms (you can use oyster mushroom instead.)
- 3-4 Shiitake mushrooms (you can use brown mushroom instead.)
- 3-4 tofu chunks
- 4-6 green onions (white bottoms only)
- 1 pack of udon
- Additional vegetables (optional)
Seasoning
- Radish
- Soy sauce
- Japanese chilli pepper
Instructions
- Add 900ml of water to the Japanese clay pot.
- Soak Japanese kombu for about 30 minutes and then bring it to a boil for another 30 minutes. Let it sit while you continue with the next steps.
- Wash, peel and cut all vegetables and carefully place them in a large drain tray: place large vegetables in the back and small vegetables in the front.
- Cook the udon in boiling water for 2 minutes, and then place it in ice water. Drain.
- Cut out a cross on top of the Shiitake or brown mushrooms to help release its taste.
- Prepare tofu chunks. Cut the green onions in long strips. Use the white bottoms.
- Get high quality meat ready sitting on a plate for use.
- Place the clay pot on a portable gas top. Turn on the heat.
- Take out the kombu and start placing all the vegetables in.
- Continue cooking the vegetables. Then add the meat to the vegetable soup. Eat the meat with sauce.
- Mix mashed radish into soy sauce. You may also add some Japanese chili powder to the sauce mixture.
- Finish cooking the meat and vegetables. Finally, reheat the udon in the soup to absorb the flavor of the vegetables and meat.
- Eat the udon with the sauce mixture.
A traditional Japanese clay pot is available for purchase from My Cookware Australia. We have a big drain tray available as well.
Additional information:
- Remember a reasonably heated cookware and heated oil (not overheating) are key.
- Users will need basic cooking techniques and common sense (understanding of proper heat control, knowing how to check the food periodically, and so on).
- Heat level, Please note that the heat levels shown below are for general reference only. Every cooktop is different. The following ranges apply if 10 is the maximum.
- Low heat: the heat level is 1-2.
- Medium low heat: the heat level is 3-4.
- Medium heat: the heat level is 5.
- Medium high heat: the heat level is 7-8.
- High heat: the heat level is 9-10.
Click here to see all Donabe Japanese Clay Pots.
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