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Steamed Pork and Vegetable Shabu Shabu

Mushi Shabu

For a larger group, increase the recipe and cook multiple batches at the table!


Donabe steamer, "Mushi Nabe" (large)




  • 8 oz (240 g) Kurobuta pork butt, very thinly-sliced and cut into bite-size pieces
  • 2 tablespoons sake
  • 1/2 tablespoon shio-koji (optional)
  • 5 oz (150 g) cabbage, cut into strips
  • 5 oz (150 g) bean sprouts
  • 2 oz (60 g) carrot, julienned
  • 5 oz (150 g) shimeji mushrooms
  • some daikon sprouts for garnish
  • ponzu sauce for dipping
  • grated daikon, lightly squeezed
  • shichimi togarashi


  1. In a shallow bowl, combine he pork slices, sake, and shio-koji (optional), and mix well by hand. Cover and refrigerate for 15-30 minutes.
  2. Meanwhile, get "Mushi Nabe" ready according to the basic steaming instructions.
  3. On the steam grate, make a bed of the cabbage. Add the bean sprouts, carrot, and shimeji mushrooms in layers. Add the pork and spread on the top layer.
  4. Cover and steam over medium-high heat for 8-10 minutes or until the meat is cooked through.
  5. Garnish with some daikon sprouts, and erve immediately at the table. Get a bowl of ponzu sauce for dipping for each person. Take a small amount of cooked ingredients and dip in the sauce to enjoy. Grated daikon and shichimi togarashi can be added to the sauce before dipping or put on the ingredients when dipping.Tip: This recipe is recommended for table-top communal cooking/ dining experience.

Pile the ingredients to steam.

In about 8 minutes, steam shabu shabu is ready.

Enjoy with ponzu dipping sauce and condiments.

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
1 rice-cup = 3/4 US cup = 180 ml
OtherĀ conversions (US to metric measures)
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml