Seafood Shabu Shabu

Shabu Shabu, or Japanese Hot Pot, is a style of meal where seafood and vegetables are cooked together in a large communal pot. Similar in nature to the table-side phenomenon that is fondue, with Shabu Shabu all of the ingredients are presented raw and simmered in a flavorful broth. Hot Pot participants will place their desired ingredients into the pot. Once cooked, these tasty bits are extracted (using either chopsticks, tongs, or strainers), placed in individual bowls and dipped in delectable dipping sauces. Typically, towards the end of the meal, noodles are added to the broth, then ladled (with all that deliciously seafood-infused broth) for a slurping-ly tasty end to this meal. 

Sounds delicious, right!? 

Let’s put this Shabu Shabu together, shall we… 


Shabu Shabu Equipment

The most important part of any Shabu Shabu feast is keeping the broth hot! The broth needs to be kept at a consistent simmer throughout the duration of the meal in order to cook all of the raw ingredients. This can be accomplished by an electric hot plate, single burner induction cook-top, or a butane burner cook-top. 

Other Equipment Needs:

  • Small bowls for dips (2 per person) 
  • Large soup bowls for extracting from the pot (1 per person) 
  • Tongs, ladles, strainers, and chopsticks 
  • Larger plates or platters for displaying the raw ingredients


Shabu Shabu Seafood 

In seafood Shabu Shabu soup recipes, firm fish and shellfish are the way to go. Delicate, flaky fish run the risk of breaking down or becoming easily overcooked. Here are our favorites…


Shabu Shabu Vegetables

Here are some of the traditional veggies, feel free to add to this list! 

  • Shiitake mushrooms 
  • Enoki mushrooms 
  • Napa cabbage
  • Scallions 
  • Carrots 
  • Bok choy 


Shabu Shabu Broth and Noodles 

Dashi is the ultimate broth of choice for Shabu Shabu. This savory, umami-bomb is the perfect flavor enhancer for all ingredients simmered within. Dashi can easily be found at Asian grocery stores or online, either in powdered form (just add water) or liquid. 

Ramen or udon noodles are the most traditional to serve with your Shabu Shabu. All of which can be sourced at most grocery stores. 


Dipping Sauces 

Further the flavor by making your very own Shabu Shabu dipping sauces. For this seafood Shabu Shabu soup recipe, we recommend making both of these sauces for delicious dippable diversity.

Soy Ponzu Dipping Sauce 

  • 4 tablespoons low sodium soy sauce 
  • 3 tablespoons yuzu or lime juice 
  • 1/2 teaspoon granulated sugar 
  • 2 teaspoon rice vinegar 
  • 2 tablespoons dashi (pulled directly from your pot) 

-Combine all the ingredients into a medium bowl and whisk until blended. Portion sauce into smaller dipping bowls. 

Creamy Sesame Dipping Sauce

  • 2 tablespoons tahini
  • 3 tablespoons mayonnaise 
  • 2 tablespoons soy sauce 
  • 2 tablespoons honey 
  • 1 tablespoons rice vinegar 
  • 1/4 cup dashi (pulled directly from your pot) 
  • 2 tablespoons sambal chili sauce 
  • 2 teaspoons minced garlic 

-Combine all the ingredients into a medium bowl and whisk until blended. Portion sauce into smaller dipping bowls. 


Sourcing seafood is a cinch! 

Need help in sourcing your seafood? We have you covered! All the seafood listed in this article is available online and shipped right to your door. 

Do you have a favorite seafood recipe that you would like to share? Have a trick or tip that we haven’t covered? Feel free to share it with us! We’re always looking for new and innovative ways to cook and prepare our seafood. Post your images, recipe or tips on any of our social pages…. @cameronsseafoodonline (for Instagram) or @CameronsSeafood (for Facebook).

About the author

Patterson Watkins is a professional chef with over 17 years of experience. With a robust career in restaurants, contract dining and catering (including 4 Summer Olympic posts preparing food for the athletes!) Patterson joined the Cameron’s Seafood team at the end of 2018 to concoct some delicious recipes with our premium seafood items as the centerpiece.

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