AI-generated photo.
Japanese · Iconic, Osaka · Japan
Shabu-shabu
Also called しゃぶしゃぶ
Shabu-shabu (しゃぶしゃぶ), a Osaka plate from Japan.
Pai editors’ mark 5 / 5
Plan, list, and collections
Shabu-shabu is cooked in Osaka as its own plate, not as a copy of a restaurant menu. Heat a clear kombu broth and swish paper-thin beef through it for a few seconds, then dip it in sesame. The beef is sliced thin and cooked in the pot, not served raw. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
77
Health score
Light & nourishing
Moderate
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 46%
- Carbs 14%
- Fat 40%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Suits · Weight loss
Calories stay contained and protein is high enough to feel like a meal.
Suits · High protein
About 34.4 g of protein in the serving.
Watch · Low sodium
About 865 mg of sodium, above the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Suits · Gentle when sick
Mild, not fried, and not a very rich plate. Comfort, not a treatment.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Beef sirloin142 kcal
- Firm tofu39 kcal
- Low-sodium chicken broth36 kcal
- Toasted sesame oil31 kcal
- Sesame seeds17 kcal
- Napa cabbage9 kcal
Glycemic load
Estimated glycemic load for this count: 3.8. The bands come from the ingredient table.
Portion
One serving, as written, is about 295 kcal.
Allergens. Gluten, Sesame, Soy, Wheat
Make it healthier
Use half the salt
Salt adds no calories in this table, so the calorie figure stays put while sodium falls.
About 295 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Serve three-quarters of the plate.
The seasoning stays. The calories fall with the portion. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 295 kcal | 15% |
| Protein | 34.4 g | 69% |
| Carbohydrate | 10.7 g | 4% |
| Fiber | 2.7 g | 10% |
| Total sugars | 3.6 g | 7% |
| Fat | 13.5 g | 17% |
| Saturated fat | 3.4 g | 17% |
| Cholesterol | 64 mg | 21% |
| Sodium | 865 mg | 38% |
| Potassium | 934 mg | 20% |
| Calcium | 206 mg | 16% |
| Iron | 4 mg | 22% |
| Magnesium | 77 mg | 18% |
| Zinc | 5.7 mg | 52% |
| Vitamin A | 171 mcg | 19% |
| Vitamin C | 17.6 mg | 20% |
| Vitamin D | 0.2 mcg | 1% |
| Vitamin E · estimate | 1.2 mg | 8% |
| Vitamin K · estimate | 79 mcg | 66% |
| Thiamin (B1) | 0.1 mg | 12% |
| Riboflavin (B2) | 0.3 mg | 22% |
| Niacin (B3) | 12.1 mg | 76% |
| Vitamin B6 | 0.9 mg | 50% |
| Folate · estimate | 66 mcg | 17% |
| Vitamin B12 | 1.5 mcg | 61% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Protein is high enough to make the meal satisfying.
- Sodium is on the higher side. The swaps below pull it down.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Heavy pot
- Scale
- Wooden spoon
- Ladle
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Beef sirloin4 pieces420 g
Napa cabbage0.5 head220 g
Firm tofu0.7 block200 g
Shiitake mushroom3 mushrooms60 g
Dried kombu1 piece8 g
Low-sodium chicken broth4 cups900 ml
Sesame seeds1 tbsp12 g
Soy sauce2 tbsp26.09 ml
Scallion3 stalks30 g
Carrot1 carrot80 g
Rice vinegar2 tsp10 ml
Kosher salt0.5 tsp3 g
Toasted sesame oil1 tbsp15.22 ml
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Serve three-quarters of the plate.. The seasoning stays. The calories fall with the portion.
Method
AI-generated photo.
1Set out a scale and the equipment for Shabu-shabu. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh beef sirloin, napa cabbage, firm tofu, shiitake mushroom, dried kombu, low-sodium chicken broth, sesame seeds, soy sauce, scallion, carrot, rice vinegar, kosher salt, toasted sesame oil. Shabu-shabu is cooked in Osaka as its own plate, not as a copy of a restaurant menu. Heat a clear kombu broth and swish paper-thin beef through it for a few seconds, then dip it in sesame. The beef is sliced thin and cooked in the pot, not served raw. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Shabu-shabu is cooked in japan. Also called しゃぶしゃぶ. Tomato sauce is ready when it looks darker and a spoon leaves a brief line.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Shabu-shabu, until the edges take a little color. Leave the lid ajar so the surface reduces instead of boiling over.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Shabu-shabu at a quiet simmer, about 195°F / 90°C. Start checking at 29 minutes. Shabu-shabu is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
Simmer 29 min
- 🇯🇵 JapanEast Asiaicon-japan-shabu-shabu-step-4
Shabu-shabu, step 5
Step 5 · Shabu-shabu
5Check the center of Shabu-shabu, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇯🇵 JapanEast Asiaicon-japan-shabu-shabu-step-5
Shabu-shabu, step 6
Step 6 · Rest 5 min
6Rest Shabu-shabu for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in japan, with the sauce or garnish that belongs to it. Film Shabu-shabu in this shot order and no other: steam rising off the finished plate; broth poured from a height into a bowl; scale and bowls in a flat lay; the slice or ladle hitting a warm plate. Slate words for the editor: nappe, frost, vapor, marble, candle, skillet, reduce, hearthside, zestline, olive.
Rest 5 min
How you know it is done
Shabu-shabu is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
If it goes wrong
- Shabu-shabu looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Shabu-shabu turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Shabu-shabu, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Shabu-shabu is one of the plates people ask for by name from Osaka.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Heat a clear kombu broth and swish paper-thin beef through it for a few seconds, then dip it in sesame. The beef is sliced thin and cooked in the pot, not served raw.
Allergens in the required list: Gluten, Sesame, Soy, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.