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Shabu-Shabu (Seafood) Pinoy Style

This is a Pinoy style shabu shabu recipe.
Prep Time10 mins
Cook Time1 hr 6 mins
Total Time1 hr 16 mins
Course: Dimsum Recipe
Cuisine: Japanese/Korean
Keyword: seafood, shabu shabu
Servings: 4 to 6 servings
Calories: 167kcal
Author: Manny


For the soup stock:

  • raw beef bones pork bones
  • 5 cloves garlic peeled and minced
  • 20 grams ginger chopped into strips
  • 1 pc beef bouillon e.g. Knorr Beef Cubes
  • 1/2 tsp. ground black pepper
  • 1 1/2 liter water
  • 1 to 2 Tbsp. soy sauce
  • 1 Tbsp. sesame oil
  • 1 tsp sugar
  • 1 Tbsp. spring onions chopped
  • salt to taste

For the shabu-shabu:

  • yellow corn on a cob slice into an inch pieces
  • small piece of gabi taro root, peeled and halved
  • 100 grams fish fillet or squid sliced
  • 100 grams shrimps
  • 100 grams pechay baguio or pechay tagalog chopped
  • 3 pcs whole mushrooms dried Shiitake mushrooms soaked in hot water for 10 minutes
  • 1 carrot sliced
  • 100 grams sotanghon noodles soak in water for 30 minutes, drain
  • 8 pcs lobster balls
  • 8 pcs fish tofu
  • 8 pcs meat balls
  • 8 pcs crab sticks


    How to cook shabu-shabu:

    • In a pot, combine water, beef and pork bones, garlic, ginger and pepper. Bring to boil and simmer for an hour. Then remove the bones from the broth.
    • Add in the sotanghon noodles, mushrooms, carrot, corn, gabi, fish fillet, shrimps, soy sauce, sesame oil and sugar. Let it simmer again for 3 minutes.
    • Then add the lobster balls, fish tofu and meat balls. Let it cook again for 3 minutes. Season with salt if necessary. Then last is the pechay baguio, spring onions and crab sticks and simmer again for 1 minute more. Serve hot and enjoy!