Shabu Shabu Party How-Tojump to recipe
This shabu shabu party how-to will set you up so that you can throw a dinner party that will have friends talking for YEARS.
Have you ever shabu-shabu'd? I actually learned about a shabu shabu party from my parents, who attended a dinner party! Yep, they couldn't stop talking about it. The broth, the fresh veggies, the option to cook just what you want, and the homemade ponzu sauce blew them away.
What's the gist of a shabu shabu party? It's a *little* like fondu, but with an Asian flair. All you need to do to prep is heat the broth, chop the veggies, slice the beef, plate any kind of starch you like (rice or rice noodles), and whisk together the signature sauce.
Typical shabu shabu veggies include:
- Cabbage (I like bok choy)
- Mushrooms (like shitaki)
- Anything that strikes your fancy!
For equipment, you'll need either a hot pot (like this one) or an actual pot that will stay heated while on the table (like this one). The heat is necessary for cooking the components. You'll need to give your guests each a bowl of their own, a fork (if they're chopstick averse), and chopsticks!
You will plate up a big array of veggies, encourage your guests plop their favorites in the broth, give it a few minutes, and then pull out their chosen goods onto their own bowls. Meat can be placed in the broth all at once (for each dinner guest) or they can cook one piece at a time by holding onto it with their chopsticks. From here, garnish with the fresh herbs and sprouts, add your favorite sauce, and enjoy.
Folks will RAVE, I tell you!Print
Shabu Shabu Party
Shabu shabu is the perfect interactive meal for your next family dinner or dinner party! Everyone simply cooks thinly sliced beef and their veggies of choice in hot broth, then serves it up over noodles for a fun and delicious meal.
- Prep Time: 00:20
- Cook Time: 00:10
- Total Time: 30 minutes
- Yield: Serves 6 1x
For the ponzu sauce:
- 2 tablespoons coconut aminos
- 2 tablespoons gluten free tamari
- 1 tablespoon lime juice
- 1 tablespoon orange juice
For the Shabu Shabu:
- 10 cups beef broth
- 1 1/2 pounds ribeye steak, very thinly sliced
- 1 head bok choy, chopped
- 8 ounces shiitake mushrooms, thinly sliced
- 1, 8 ounce package thin rice noodles, cooked
- Mung bean sprouts, for garnish
- Chopped fresh cilantro, for garnish
- Thinly sliced green onion, for garnish
- Lime wedges, for garnish
- Ponzu sauce, for garnish
- Whisk together all ingredients for the ponzu sauce and set aside.
- Divide the noodles into individual bowls and lay out all of the ingredients on a platter, then bring the broth to boil. You can do this either at your stove top, or with an induction cook top or hot pot so everyone can sit around the table.
- Have everyone place their beef in the broth for about 30 seconds, up to one minute, until it is fully cooked through, then have them pull out the beef and place it in their bowls with the noodles. Next, add the veggies and cook for 1-2 minutes, until fully cooked through, then transfer to individual bowls.
- Ladle the broth over the beef and veggies, then have everyone garnish with their favorite toppings and ponzu sauce. Enjoy!