Hot Pot (Shabu Shabu) recipe provided by the Certified Angus Beef® brand.

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Hot Pot (Shabu Shabu)

Serves 4
Cuisine: Japanese
Category: Soups & Stews, One Pan
Make Japanese Hot Pot (Shabu Shabu) at home with this easy step-by-step recipe. Thin-sliced bottom round roast quickly cooked in a miso broth with cabbage, carrots, radish, and mushrooms.
Prep Time
30 mins
Other Time
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
  • 1 pound Certified Angus Beef ® bottom round, sliced 1-inch wide by1/8-inch thick
  • 2 quarts low-sodium beef stock
  • 2 cups water
  • 2 tablespoons white miso paste
  • 2 tablespoons soy sauce
  • 1 pack (.5-ounce) dried mushrooms
  • 1 piece ginger root (2-inch), smashed
  • 2 teaspoons kosher or sea salt
  • 2 cups thinly sliced carrots
  • 2 cups thinly sliced daikon radish
  • 6 stalks bok choy, sliced, greens and whites separated
  • 2 cups sliced Napa cabbage
  • 4 ounces fresh shiitake mushrooms, sliced
  1. In a medium stockpot combine stock, water, miso, soy sauce, dried mushrooms, ginger and salt. Bring to a boil, reduce heat to low and simmer 30 minutes to 1 hour. Using tongs, remove smashed ginger segment.
  2. Add carrots, daikon and white bok choy to broth and simmer 5 minutes.
  3. Stir in bok choy greens, cabbage and sliced mushrooms; simmer an additional 3 minutes.
  4. Stir in bottom round beef slices, simmer at least one minute before serving.
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