Cold Chicken Shabu-shabu Recipe


Shabu-shabu is a popular winter hot pot, but rarely attractive in summer. This is a cold shabu-shabu recipe. I used chicken breast here, but you can substitute it to thinly sliced beef or pork (they are available at Asian grocery stores).

You can dip chicken and vegetables in ponzu sauce or sesame sauce, just like you would eat hot shabu-shabu. Alternatively, pour the sauce over chicken and vegetables as you would eat salad. Sour flavor of ponzu and toasty aroma of sesame sauce increase appetite.

Serve with rice, or on top of cold noodles or soba.

Ingredients (for 4 servings)

  • 2 chicken breasts
  • 1 thumb size ginger skin attached sliced
  • 2 scallions chopped in 1″ length
  • 4 cups chicken broth (I used Better Than Bouillon, which Costco sells in good price)
  • Lots of fresh vegetables and boiled vegetables (tomatoes, julienned cucumbers, lettuce, boiled spinach, boiled turnip leaves, etc.)
  • Ponzu or sesame ponzu for seasoning (see recipe)


Add sliced ginger and chopped scallions to the broth and boil. Slice chicken breast by inserting a knife diagonally. If you use already sliced chicken breast for cutlet, cut the slices into bite size. Add sliced chicken breast in the broth a few pieces at a time, and cook until they are done. Don't overcook. Pick up the cooked chicken and move it in a bowl, and do the next batch. When all chicken is done, keep it in refrigerator until chilled.
I used turnip greens, but spinach and other greens will work, too. Boil them in batches for a minute or less, and move the greens in cold water immediately. After finishing all the batches, squeeze water, and cut the greens in 1".
Serve the chilled chicken with fresh greens, boiled greens, or other vegetables. Pour ponzu or sesame ponzu just before eating.




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