Japanese Hot Pot Shabu Shabu

This Japanese idea can turn into a wonderful social event!

Sharing food in this way always makes for a wonderful time relaxing with friends, but I am making this for Friday evening because it is the end of the week, and we all deserve it as we work hard during the week. The first time I tried this lovely Japanese Hot Pot Shabu Shabu With Meat was when we visited my son in Hong Kong, his lovely wife knew how much I love my food, so she booked up this amazing Japanese restaurant – they only do this kind of food.

As soon as we arrived in the building, I could smell the stocks and the spices – the aroma was just out of this world. As we were waiting for our table, the waiters kept walking back with a two tiered trolley full of seafood, vegetables ready sliced, and all kinds of meat, very thinly sliced. Not only was there many choices of meats, but the way they decorated the plates was really amazing.

As we sat at the table, we had a choice of what kind of stock we would like – there were three choices: mild chicken, vegetable, or a seafood stock. They saw us and they thought that’s what we would like. Well…. me being me, and those who know me well know how much I love my spices and heat, so of course I had to order the really spicy stock, then each of us ordered what we wanted from vegetables to dumplings to meat or seafood. I was in heaven! I had my spices and the dumplings as I love them both. It was the best evening I had ever –  experiencing eating this lovely Japanese Hot Pot Shabu Shabu With Meat, but as I left I could not feel my lips for quite some time, but I had a lovely evening and I would do it again if I could. Maybe next time I will have a mild one. (laughing to myself…)

Lets see how easy this is:

Print Recipe

Japanese Hot Pot Shabu Shabu With Meat

Votes: 1
Rating: 5
You:

Rate this recipe!

Course

Soup

Cuisine

Japanese

Prep Time

1 hour

Cook Time

5 minutes

Servings

people

Ingredients

Ingredients:

• 10 cups Chicken stock the best
• 4 cups Chicken stock for the center
• 2 tsp Grated Ginger 1tsp on each tub
• 4 Lemon sliced 2 on each tub
• 2 tbsp Tom yum paste you can get this in a chinese store
• 250 grms Chicken breast organic if you can, Thinly sliced
• 200 grms Wagyu beef thinly sliced, you can get from chinese store
• 300 grms fillet steak the best, thinly sliced
• 100 grms Kalamari sliced, carved
• 1 cup Large prawns uncooked de-veined
• 1 cup Oyster mushrooms sliced
• 200 grms Broccoli florets or sam choi
• Chineese cabage a few leaves, chopped medium
• 2 pak choi cut into 6 quarters
• 2 cups Rice or Noodles ready cooked

Hot chilli dipping sauce:

• 2 tsp Soya sauce light
• 2 tsp Hot water
• 2 tsp Sugar white
• 1 tsp Hot pepper paste
• 1 tsp Vinegar

For the garnish

• 1/2 tsp Garlic paste finely sliced
• 1 tsp spring onion finely sliced
• 1/2 tsp Sesame oil

Course Soup Cuisine Japanese Prep Time 1 hour Cook Time 5 minutes Servings people Ingredients Ingredients: 10 cups Chicken stock the best 4 cups Chicken stock for the center 2 tsp Grated Ginger 1tsp on each tub 4 Lemon sliced 2 on each tub 2 tbsp Tom yum paste you can get this in a chinese store 250 grms Chicken breast organic if you can, Thinly sliced 200 grms Wagyu beef thinly sliced, you can get from chinese store 300 grms fillet steak the best, thinly sliced 100 grms Kalamari sliced, carved 1 cup Large prawns uncooked de-veined 1 cup Oyster mushrooms sliced 200 grms Broccoli florets or sam choi Chineese cabage a few leaves, chopped medium 2 pak choi cut into 6 quarters 2 cups Rice or Noodles ready cooked Hot chilli dipping sauce: 2 tsp Soya sauce light 2 tsp Hot water 2 tsp Sugar white 1 tsp Hot pepper paste 1 tsp Vinegar For the garnish 1/2 tsp Garlic paste finely sliced 1 tsp spring onion finely sliced 1/2 tsp Sesame oil

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Hot pot:

1. Add the 4 cups of chicken stock in the centre, then add the Tom yum paste, ginger and a slice of lime and mix well.
2. Now add the the second lot of chicken stock (10 cups) in the outer ring with a slice of lime and ginger, then mix.
3. Switch to low setting, until all the preparation of the meat and vegetables is done.
4. As soon as you and your guests are ready to sit down, increase the heat.
5. Make sure everyone has their own bowl and another plate for meat or vegetables.
6. Each one of you will drop their choice of vegetables in the stock pot.
7. As the vegetables are cooking, then drop the meat into the stock, the meat will only take a few mins
8. As your food is ready to eat, use a bowl of cooked noodles or rice with it, and don't forget to dip your meat into the beautiful chilli sauce.
9. Basically, enjoy the evening and eat as little or as much as you like. Have fun - I know I have. It is a great social event!

Hot chilli dipping sauce:

1. Mix the Soya sauce, water, sugar, hot pepper paste and vinegar in a bowl.
2. Just before you serve the sauce, you'll need to garnish with garlic and spring onion and then drizzle with sesame oil.

   
3. You can get this paste from your local Chinese store. as you can see it is very reasonable in price to.

   
4. 

Recipe Notes

Make sure you add the stock first before you switch on the pot or it will splatter and you may burn yourself.

You can use any kind of vegetables that you like, I prefer these vegetables in the ingredients.

You can also use any seafood or meat you wish but I don't think lamb or goat would work so well.

The centre of the stock is very spicy and it is for seafood, very tasty.

The vegetables should be raw, so that the stock will get even better in flavour.

 

Share this Recipe