We use cookies to give you the best online shopping experience. You can find out more by reading our Privacy Policy and Terms & Conditions.


  • Dosi per 4 persone
Valutato da 70 persone
Clicca per valutare la ricetta:

Lo shabu-shabu, come una fondue, si gusta mentre lo si prepara. Tutto direttamente a tavola. Il divertimento inizia già dal nome, lo shabu-shabu (sciabu-sciabu) si prepara immergendo per qualche secondo (giusto il tempo di cuocerle) delle sottili fette di carne e verdure nel brodo bollente, per poi intingerle in varie salse. Una cena diversa e indimenticabile.


1 confezione di alghe kombu essiccate
4 confezioni di udon freschi
1 confezione di tofu
1 bottiglia piccola di salsa ponzu o pon shabu
300g carne di maiale o manzo per shabu-shabu
1 confezione di funghi enoki o shiitake
2 carote
1/2 cavolo cinese (hakusai)


  1. In the centre of the dinner table fill the large pot with about 2/3 boiling water and add the dried kombu seaweed to soak for approx. 30 minutes.

  2. Whilst the dried kombu seaweed is soaking, cut up all the meat and vegetables into small thin slices. Cut the tofu into small cubes.

  3. Return the kombu seaweed to the boil using the small gas cooker and remove it just before the water starts boiling.

  4. Get everyone who’s eating to sit around the dinner table.

  5. Using chopsticks or a long fork, start swishing the meat, vegetables and tofu in the broth until cooked. The thinner the ingredients, the quicker they will cook. (Hint: You can leave vegetables at the bottom of the pot to cook until ready).

  6. Use Ponzu (citrus soy sauce) or other sauces such as Sesame Sauce to dip the meat and vegetables and eat.

  7. Once the meat and vegetables are finished, add the udon noodles to the pot for 2-3 minutes to soak up all the delicious flavours and finish the meal with them.

Consigli e maggiori informazioni

- If you cannot or do not want to eat beef, try substituting another meat like pork, chicken, lamb, or seafood.