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16 December 2012,20:20 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour

Preparation Method :

  • Shred the cauliflower into strips, split onion head into half and cut into thin slices, thinly slice carrots and daikon diagonally and using flower shaped vegetable cutters (or other shapes as desired) press them into the desired shapes Rinse the shiitake mushrooms and slash a cross cut over the top of the mushroom.
  • Boil the spinach in boiling water and add a pinch of salt.
  • Pour out the water when cooked and immerse into cold water, remove and squeeze out the water with your hand.
  • Repeat several times to reduce any bitterness in the spinach leaves.
  • Boil the dried bonito fish stock, and hondashi and thoroughly stir, followed by daikon and carrots.
  • Bring to a boil again then add the mushrooms, spinach, cauliflower, shirataki noodles, and tofu.
  • Once boiling again, add the sliced beef and close lid. Immediately turn of f the heat.
  • Mix the sauce, pour fresh water into a pot set over heat and add brown sugar. Stir until the sugar dissolves.
  • Remove from heat and add sesame oil, Japanese vinegar, mirin, soybean sauce, and garlic powder.
  • Stir the contents until mixture is well blended. Dissolve sweet miso paste into the sauce and gently beat the contents until the sauce thickens and appears smoothly.
  • Scoop hot shabu into a serving bowl and dip in miso sauce.


  • 1 kg dried bonito fish stock
  • 200 grams hondashi
  • 20 pieces thinly sliced beef
  • 2 pack white Japanese tofu
  • 2 pack shirataki or vermicelli noodles
  • 2 fresh shiitake mushrooms
  • 2 floret of cauliflower
  • 8 bunches of spinach
  • 5heads onions
  • 2 carrots
  • 2 head daikon

Miso Sauce

  • 200 grams fresh water
  • 100 grams Sesame oil
  • 200 grams sweet miso paste
  • 100 grams brown sugar
  • 4 tablespoon Japanese vinegar
  • 3 tablespoon mirin
  • 4 tablespoon soybean sauce
  • 1 teaspoon garlic powder

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