Beef and Vegetable Shabu-shabu

Enjoy this dish with plenty of shredded vegetables wrapped in beef.

Beef and Vegetable Shabu-shabu
Photographed by Yoshitaka Matsumoto

Recipe by
Hiromitsu Nozaki







Calorie count is per serving.

Ingredients (Serves 2)

  • 250 g beef (thinly sliced for shabu-shabu)
  • 1 bunch mizuna
  • 1 naga-negi long onion
  • 2 shiitake mushrooms
  • 5 cm daikon radish
  • 20 g ginger
  • 1 konbu kelp (10 cm)
  • 2 tbsp usukuchi soy sauce

    Substitute 2 1/2 tbsp soy sauce, if unavailable.

  • 1 tbsp sake
  • Pepper, as needed



Chop off the roots of the mizuna and cut into 5 cm lengths. Cut the negi into 5 cm lengths and make an incision lengthwise to open and remove the core. Cut into shreds. Remove the stems from the shiitake and cut into thin slices. Cut the daikon radish and ginger into shreds.


Pour 2 1/2 cups of water into a donabe clay pot. Add the konbu kelp, usukuchi soy sauce, sake and a pinch of pepper. Add the shredded daikon, put on the lid and place over medium heat.


Bring to boil and add the remaining vegetables. When it comes to boil again, lower the heat and add a pinch of pepper. Lay the beef over the surface, one slice at a time, and remove once the color changes. Wrap the vegetables in the beef to eat.