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Shabu Shabu

Shabu shabu is one of Japan’s most popular dishes and is a glorified fondue. It consists of paper-thin slices of raw beef and raw vegetables, cooked by each diner at the table in a pot of hot broth. The name comes from the sound that is made as the meat is swished through the broth: ‘swish swish’.


  • 2 cups cold Water

  • 85 g dried kombu Seaweed Available at oriental grocery shops

  • 1 cup dried Bonito Flakes optional

  • 225 g sirloin Beef sliced thinly

  • 115 g Shiitake mushrooms

  • 115 g enoki mushrooms stalks removed

  • 115 g Tofus cut into chunks

  • 1 bunch watercress trimmed

  • cooked sticky white Rice

  • 1 jar ponzu-joyu dipping sauce, available at oriental grocery shops


  • 1.

    Put the water in a pan and add the dried seaweed. Simmer over a medium heat for about 10 minutes. Pull out the kombu when the water starts to boil. To enhance the flavour you can add some dried bonito flakes 5 minutes before taking the kombu out. It is important not to let the water and kombu boil. Strain the broth, discarding the kombu and bonito flakes.

  • 2.

    Place the beef between two sheets of clingfilm and bash with the back of a knife until it is very thin. Slice the beef into thin strips and place on a serving plate.

  • 3.

    Bring the broth to the boil. Add the shitake mushrooms, followed by the enoki mushrooms, then the tofu and finally the watercress. Serve this pan of boiling broth at the table immediately and get your guests to cook their beef by dipping it in the broth with chopsticks.

  • 4.

    Give each guest a bowl of rice and a bowl for their broth, and a small dish of the ponzu dipping sauce. Don’t forget the sake or Japanese beer.


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