This Japanese hot pot recipe also known as shabu shabu is a traditional dish similar to fondue consisting of thinly sliced meat and various types of vegetables cooked in a light broth and then dipped in a citrus based soy sauce. Healthy, delicious and so simple to make!
What is Pork Shabu Shabu, a Japanese hot pot?
This shabu shabu recipe specifically uses thinly sliced pork cooked in boiling broth along with various veggies and dipped in a citrusy soy sauce. Everything in the shabu shabu can be eaten, soup and all.
What’s the difference between Japanese hot pot and shabu shabu?
All shabu shabu are hot pots, but not all hot pots are shabu shabu. The difference is in the ingredients, broth, and sauce. For example, Chinese hot pot commonly uses a spicy broth with different types of proteins and vegetables, while Japanese hot pot (shabu shabu) uses a kombu, dashi broth. There are also other types of Japanese hot pot recipes such as nabe that include:
- Sukiyaki
- Chanko Nabe
- Yose Nabe
- Kimchi Nabe
- Mizutaki
Why is it called shabu shabu?
The term shabu shabu in Japanese means to “swish swish” referring to the motion of dipping the thinly sliced meat with chopsticks in boiling broth and moving it back and forth until cooked.
Is Japanese shabu shabu hot pot healthy?
Japanese shabu shabu is healthy, low carb, low calorie, and sugar free. It’s also packed with plenty of vitamins and minerals making it a very healthy dinner choice for any day of the week.
What ingredients do I need and how do you make Japanese shabu shabu hot pot?
- Pork – thinly sliced pork loin or pork belly. Can be found in most Japanese or Asian supermarkets. You can also substitute with thinly sliced beef, chicken or even seafood.
- Napa Cabbage – a type of Chinese cabbage. This vegetable is a staple for Japanese shabu shabu and can be found in most Asian supermarkets.
- Baby Bok Choy – another type of Chinese cabbage with a leafy tip and broad stem. Also found in Asian supermarkets.
- Ginger – used to counteract the gaminess when pork is boiled. You can omit this if using other types of meat.
- Japanese Sake – use Japanese cooking sake which is fairly inexpensive and can be found in most Asian supermarkets.
- Sweetener – to keep it sugar-free, we use monkfruit erythritol blend however you can use you’re preferred sweetener or traditional can sugar as well.
- Ponzu – a Japanese citrus based soy sauce. Found in Japanese or Asian supermarkets.
- Green Onion – used to compliment the flavors of the ponzu sauce.
- Yuzu – a tart Japanese citrus fruit similar to a cross between a lemon, orange, and grapefruit. The juice is bottled and can be found in Japanese supermarkets. Can also use lemon juice if preferred.
Other commonly used shabu shabu ingredients include: shiitake mushrooms, enoki mushrooms, spinach, soft or firm tofu, udon noodles, shirataki noodles and also seafoods such as shrimp, and clams.
The instructions on how to make shabu shabu are very simple. Prepare broth and heat in a large pot or Japanese clay pot. When broth is thoroughly heated, add in your choice of ingredients and cook until done. Then dip in shabu shabu sauce.
What kind cut of pork works best for shabu shabu?
Shoulder/Butt or Pork Belly that has been thinly sliced. You can usually always find them at Japanese supermarkets and most Asian supermarkets.
What is the nutrition information for this Pork Shabu Shabu recipe?
- 330 Calories
- 7g Carbohydrates
- 2g Fiber
- 53g Protein
- 9g Fat
- 143mg Cholesterol
- 341mg Sodium
- 1165mg Potassium
- 138mg Calcium
- 2mg Iron
- 461ui Vitamin A
- 33mg Vitamin C
Looking for other traditional Japanese recipes?
- Japanese Beef Skewers Kushiyaki
- Traditional Japanese Miso Soup
- Japanese Curry
- Japanese Hamburger Steak
- Japanese Beef Bowl Gyudon
Now, let’s get making this Pork Shabu Shabu in a Bowl recipe!
- Prepping Time 5M
- Cooking Time 10M
- Total Time 15M
- Net Carb/Serv ~4g
- Servings 1
Ingredients
Shabu
- 1/2 lbs Thinly Sliced Pork (about 1/8 inch thickness)
- 4-6 Leaves of Napa/Chinese Cabbage
- 1-2 Head of Baby Bok Choy (small)
- 1/2 Inch of Ginger
- 4 Cups Water
- 2 tbsp Japanese Sake
- 1/2 tsp Salt
Sauce
- 3 tbsp Ponzu
- 1 1/4 tsp Sweetener (Monkfruit Erythritol Blend, sugar or sweetener of choice)
- 1 Garlic Clove
- 1/4 Inch of Ginger
- 1 Stalk Green Onion
- 1/2 tsp Yuzu (can sub with lemon juice)
Directions
1) Gather all the ingredients.
2) In a small mixing bowl, combine sweetener, Ponzu and optional Yuzu or lemon juice. Note – depending on the brand of ponzu, you may need to use less sweetener.
3) Finely chop green onions and transfer to the small mixing bowl.
4) Grate garlic and 1/4 inch ginger with a grater and transfer into the small mixing bowl. Give sauce a nice mix and set aside.
5) Take 1/2 inch of unpeeled ginger and finely slice. Add into a large stove top pot along with water, Japanese Sake, salt. Bring the pot to a soft boil.
6) Wash Chinese napa cabbage and bok choy and cut into ~2-inch sections as pictured below. Add in vegetables followed by thinly sliced pork. Cook for 4-7 minutes until vegetables and pork are done to liking and transfer to serving bowl served with dipping sauce.
Hope you enjoy your Pork Shabu Shabu in a Bowl!
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Pork Shabu Shabu in a Bowl
Ingredients
Shabu
- 1/2 lbs Pork thinly sliced
- 4-6 Leaves Napa Chinese cabbage
- 1-2 Head Baby Bok Choy small
- 1/2 Inch Ginger
- 4 Cups Water
- 2 tbsp Japanese Sake
- 1/2 tsp Salt
Sauce
- 3 tbsp Ponzu
- 1 tbsp Shabu Broth
- 1 1/4 tsp Sweetener monkfruit erythritol blend, sugar or sweetener of choice
- 1 Clove Garlic
- 1/4 Inch Ginger
- 1/2 Stalk Green Onion
- 1/2 tsp Yuzu can sub with lemon juice
Instructions
- Gather all the ingredients.
- In a small mixing bowl, combine sweetener, Ponzu and optional Yuzu or lemon juice. Note - depending on the brand of ponzu, you may need to use less sweetener.
- Finely chop green onions and transfer to the small mixing bowl.
- Grate garlic and 1/4 inch ginger with a grater and transfer into the small mixing bowl. Give sauce a nice mix and set aside.
- Take 1/2 inch of unpeeled ginger and finely slice. Add into a large stove top pot along with water, Japanese Sake, salt. Bring the pot to a soft boil.
- Wash Chinese napa cabbage and bok choy and cut into ~2-inch sections as pictured below. Add in vegetables followed by thinly sliced pork. Cook for 4-7 minutes until vegetables and pork are done to liking and transfer to serving bowl served with dipping sauce.
Video
Nutrition
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