scootsfoods: shabu shabu

my most requested recipe

Hi folks, welcome to my substack! Here, I will post the recipes I use in the meals I cook on ScootsFoods and create gift guides because I LOVE CURATING THINGS! I’ve always wanted a place to put my recipes, and it seems like a good idea for me to keep an archive of them.

“Shabu-shabu (Japanese: しゃぶしゃぶ, romanized: shabushabu) is a Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water and served with dipping sauces.“

This version of Shabu Shabu may not follow traditional methods, but it’s packed with flavor and perfect for a cozy meal.

Ingredients:

• 1 head napa cabbage

• 1 bunch baby bok choy

• 1 pack of thinly sliced beef (e.g., from Trader Joe’s)

• 1 carton (32 oz) chicken broth

• 2 tbsp broth concentrate (I like the Acid League Shiro concentrate from Whole Foods)

• 2 tbsp soy sauce

• 1 drizzle sesame oil

• 1 drizzle rice vinegar

• Optional but highly recommended: mushrooms of your choice

Instructions:

• Prep the Vegetables

  • Rinse napa cabbage and bok choy thoroughly to remove dirt from the leaves.

  • Pat dry and set aside.

• Assemble the Cabbage and Beef Layers

  • Lay out individual cabbage leaves on a clean surface.

  • Pull apart the thinly sliced beef and layer as follows:

  • Cabbage leaf → Beef → Cabbage leaf → Beef, creating a stack 4–5 layers high.

• Slice the Stacks

  • Cut the stacked cabbage and beef layers into 2–2.5-inch slices. Adjust slice size based on the depth of your pot.

• Fill the Pot

  • Turn each sliced stack sideways and place them snugly along the edges of your pot, working toward the center.

  • Add mushrooms in the middle and fill any gaps with bok choy.

• Add the Broth

  • Pour in the chicken broth.

  • Add broth concentrate, soy sauce, sesame oil, and rice vinegar for flavor.

• Cook and Enjoy

  • Cover the pot and cook on medium heat for 20 minutes.

  • Serve hot and enjoy your delicious layered hot pot!

Enjoy, and please request more recipes : )