Longevity Okinawan Shabu Shabu Recipe

Shabu-shabu is quite similar to sukiyaki as it is also a hot pot where the ingredients are cooked at the table in a pot of hot broth.  Raw meat are slice paper-thin, much thinner than that for sukiyaki.  The slices of meat are swished in the boiling soup for a few seconds only.  Shabu means swish, hence the name Shabu-shabu is derived from this swishing action.  Other raw ingredients are similarly cooked and then dipped into dipping sauces to enhance the flavor further. 


In Japan, the typical cooking vessel used is known as Mongolian hot pot although other names are Chinese hot pot, Chinese fondue pot or fire pot.  It this is not easily available, an electric wok or a fondue pot can also be used.  Have fun with this easy healthy longevity recipe.


Broth Ingredients

  • 3 pieces of 10X10 cm kombu (kelp)

  • 8 cups water

  • Salt to taste

Hot Pot Ingredients

  • 450 grams sirloin beef, very thinly sliced to less than 1/16 inch

  • 450 grams hakusai or Chinese cabbage, chopped

  • 450 grams tofu, cut into 1 inch cubes and drained

  • 225 grams shirataki noodles, soaked in cold water for 5 minutes and drained

  • 225 grams enoki mushrooms, cut in half

  • 225 grams shimeji mushrooms, base discarded and mushrooms separated

  • 225 grams watercress or the traditional 1 bunch of edible chrysanthemum leaves, washed and trimmed

  • 8 shititake mushrooms, wiped and trimmed

Dipping Sauce Ingredients

  • 1 cup soy sauce

  • 1/2 cup lemon juice


  1. Prepare dipping sauce by mixing soy sauce and lemon juice in a small bowl.  Set aside for use later.

  2. Pour water into the cooking vessel, add the slices of kombu and let it soak for 30 minutes.  Heat the water to bring to boil.  Remove the kombu just before the water starts to boil.

  3. When the water boils, just simply take any ingredient and swish it around in the hot water.  For the beef, just dip in for a few seconds.  For vegetables, dip slightly longer for up to a few minutes. Dip in sauce before eating.

  4. Serve with hot steamed rice.  Serves 4.

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