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This form of cooking originated in China, but was refined and popularized by the Japanese. Very thinly sliced meat, chicken or seafood, cooked along with vegetables and noodles in simmering stock by swishing them back and forth (creating a sound that inspired the dish's name). Homemade Garlic Sauce and/or Dijon Sauce are delicious with Shabu-shabu!


  • 3 bell peppers(your choice of color)core, seed, derib & cut into strips
  • 1 bunch broccoli, stems removed, cut into 2" pieces
  • 2 Japanese eggplants, peel, cut in half, slice diagonally
  • 2 sweet potatoes, peeled, cut into 2" pieces
  • 2 bunches Enoki mushrooms
  • 4 baby Bok Choy, cut off ends, slice in half diagonally
  • 1 Napa cabbage, separate leaves from the core, wash, cut into 2" strips
  • 6 carrots, cut off a thin disk from the stem end, peel, cut into 1/2" diagonals
  • 3 packages Ramen noodles
  • 1 quart good-quality chicken stock-per person
  • 1 pound thinly sliced prime beef
  • 1 pound thinly sliced chicken
  • 1 package dry seawood
  • 1 recipe Spicy dipping sauce
  • 1 recipe Dijon Mustard dipping sauce


  1. In an electric-fondue pot, add 1 quart chicken stock, 1 quart water, and 1 piece of dry seaweed; bring to a simmer. 

    Set up on the dinner table.

  2. Prepare and arrange the vegetables on several platters.

    Arrange the beef on one platter.

    Arrange the chicken on another platter.

    Arrange all of the prepared platters on the diner table.

  3. Pour the sauces into individual bowls.

  4. Set each place-setting with the individual-sauce bowls, rim soup bowls, chop sticks, and your guests' favorite beverage.

  5. Gather your guests for a delicious meal!

  6. First, cook the vegetables for about 4 minutes. Potatoes will need to cook a little longer. Dip in the sauce and enjoy!

  7. Next, cook the chicken and meat a full 4 minutes. 

    For rare beef, cook for 2 minutes.

  8. Finish off the meal with a light and tasty soup! After everyone has cooked and eaten the vegetables, chicken, and meat, add the Ramen noodles to the simmering stock. Ladle into bowls and enjoy!

  9. Notes:

    You can pierce the food with fondue forks. 

    Little wire baskets with bamboo handles come in handy for scooping food into and out of the fondue pot.