Steamed Shabu Shabu
This is the perfect meal to make for yourself - when you’ve been binging on fast food over recent days.
Today, we’re essentially making brothless shabu-shabu. We’ll steam it instead!
This recipe is very healthy - no thick sauces, oils or calorie-heavy marinades.
Just fresh vegetables & meat.
With a simple soy-sauce dip on the side.
It’s a terrific meal to eat post-workout or when you want to use up leftover veggies in the fridge.
With this steamed basket, you won’t be craving rice either.
(But of course, you can scoop yourself a bowl of rice if you’re the type - like my dad - who needs it every meal)
Otherwise, the basket should be filling by itself.
Cooking Tips for Steamed Shabu Shabu:
We’ll start with the mungbean sprouts.
Don’t confuse it with soybean sprouts – as soybean sprouts releases a slightly pungent smell when it steams.
If you’re at the Asian supermarket, take a close look. Mungbean sprouts have a beak at the end, whereas soybean sprouts have a helmet shape.
Sweet potatoes work beautifully in this steamed shabu shabu!
I highly recommend adding it.
Just make sure to cut the sweet potato into thin strips, so it steams evenly with the other skinny veggies.
Also, feel free to add other veggies of your liking – no need to stick to the script.
Key Flavor Variable is the Soy Sauce Dipping Sauce.
Use a measuring spoon when making the dipping sauce and it should come out tasting spot-on!
I highly recommend thinly slicing and adding-in 1 Korean Cheongyang Chili Pepper OR ½ a Jalapeno Pepper – and adding it to the dipping sauce.
The pepper slices will give a refreshing spicy kick when you’re eating it with the boiled veggies/meat.
Now if you’re on the fence on whether to make this or not – trust me, its really good!
One of those recipes that tastes better than it looks!
Alrighty, Neighbors – I hope you enjoy! If you end up making it at home, tag us on IG. We love seeing pictures of your dishes in the morning!
-Daniel out 🕺
(P.s. If you’re cooking alone, don’t get bored. Consider listening to our latest podcast episode while you cook!)
- 200-300 grams Shabu Shabu Pork Slices (Thinly sliced pork slices)
- Few handfuls Mungbean Sprouts
- ½ whole Onion
- 2 Shiitake Mushrooms
- Small piece Carrot
- ½ whole Sweet Potato
- Handful of Oyster Mushrooms
- 2-3 Bok Choy
- Small stalk of Green Onion (Optional, For Garnish)
- 5 Tablespoons Soy Sauce
- 2 Tablespoons Vinegar
- 1 Tablespoon Sugar
- ½ teaspoon (!) Gochugaru Flakes
- ½ teaspoon (!) Minced Garlic
- 1 Whole Chopped Cheongyang Chili Pepper (Or ½ Chopped Jalapeno Pepper)
Prep Veggies for Steaming
- Set aside 200-300 grams of thinly sliced pork - place the pieces on a few paper towels. Pat it down. Then wrap it in the paper towels and set it aside while we work on the veggies.
- Cut ½ a whole onion into thin strips.
- Slice the Shiitake Mushroom into thin slices.
- Julienne a small piece of carrot (the size of your pinky finger) into thin slices.
- Peel ½ a whole sweet potato and julienne it into thin slices.
- Separate a handful of oyster mushrooms and set it aside
- Quarter 2-3 bok choys. Wash it thoroughly and set aside.
Make Steam Basket
- Take out a mixing bowl. Place-in a few large handfuls of mungbean sprouts. Then add-in a small handful of julienned carrots, onion slices, shiitake mushrooms, sweet potato, oyster mushrooms. Toss it together
- Place a handful of the mixed vegetables onto a steamer basket (Don't add everything at once - we'll add a second layer). Then add the bok choy pieces on top. Followed by thin slices of pork.
- Add the second layer. Place-on mixed veggies, bok choy and pork slices.
- Pour-in a small amount of water into a large pot.
- Once it comes to a roaring boil, carefully place in the steamer basket.
- Place the lid on and steam it for 6 minutes. (Note: If you cut your sweet potato slightly thick, you may need 7 minutes.)
Make Dipping Sauce
- Finely dice 1 Cheongyang chili pepper into small pieces (or ½ a Jalapeno Pepper)
- Take out a mixing bowl and stir-together: Soy Sauce (5 Tablespoons), Vinegar (2 Tablespoons), Sugar (1 Tablespoon), Gochugaru Flakes (½ teaspoon!), Minced Garlic (½ teaspoon!) and Diced Chili Pepper pieces.
Serve Steamer Basket
- After 6 minutes of steaming, turn heat off and carefully take-out the steam basket.
- Place steamer directly on kitchen table. Garnish with diced green onion (optional).
- Serve immediately with the dipping sauce.
- Bon Appetit!