How to Host a Shabu-Shabu Hotpot Night at Home

There is something about a bubbling pot in the middle of the table that gets everyone talking. Whether it is a family dinner, a birthday or a rainy KL evening with friends, a shabu-shabu hotpot night at home is easy to pull off once you have the basics sorted: how much meat to buy, which broths to make and what sauces to put out. This guide walks you through it, step by step.

How much meat per person?

The most common question we get is "how much should I order?" Here is a simple rule of thumb for thinly sliced shabu-shabu meat:

• Light eaters or kids: about 100–150g each
• Average adults (with plenty of sides): about 150–200g each
• Big meat lovers or a meat-focused night: about 250g each

So for a group of four adults with the usual tofu, mushrooms, vegetables and noodles, roughly 750–800g of sliced meat is a comfortable amount. For six people, plan on 1.2kg or more. It is always better to have a little extra in the freezer than to run out halfway through the night.

Pick your broths

A split pot (yin-yang pot) lets you offer two broths at once, which keeps everyone happy. Three easy options:

• Clear kombu broth: the classic Japanese shabu-shabu base. Light and clean, so you taste the beef.
• Chicken and corn broth: a family favourite. Sweet, comforting and great for kids.
• Mala or tom yum broth: for the spice lovers. Use a good store-bought paste and add your own aromatics.

Simple kombu broth (for one side of a split pot)

Ingredients

• 1.5 litres water
• 1 piece dried kombu (about 10cm)
• 2–3 dried shiitake mushrooms
• 1 tsp salt or a splash of light soy sauce, to taste

Steps

1. Wipe the kombu with a damp cloth and soak it with the shiitake in the water for 30 minutes.
2. Heat slowly over medium-low heat for about 10 minutes. Remove the kombu just before the water boils so the broth does not turn bitter.
3. Simmer the shiitake for another 10 minutes, then season lightly. The broth will get richer as the meat and vegetables cook in it.

Dipping sauces everyone will love

Set up a small sauce station and let guests mix their own. A few crowd-pleasers:

• Sesame sauce: 3 tbsp sesame paste, 1 tbsp light soy sauce, 1 tsp sugar, 1 tsp vinegar, loosened with warm water.
• Ponzu with grated radish: ponzu sauce topped with grated white radish and chopped spring onion. Fresh and tangy, perfect with fattier Wagyu.
• Malaysian-style chilli dip: fresh cili padi, minced garlic, light soy sauce and a squeeze of calamansi (limau kasturi).
• Garlic and shallot oil: fried garlic, fried shallots, sesame oil and a little soy sauce.

Put out chopped coriander, spring onion, minced garlic and cili padi so everyone can customise.

Prep and timeline for the night

1. The night before: move the frozen meat packs from the freezer to the fridge to thaw slowly. Keep them sealed and on a plate to catch any drips.
2. 2 hours before: make your broths, wash and cut vegetables, and slice tofu and fish cakes.
3. 1 hour before: mix your sauces and set up the table with the pot, ladles, small strainers and chopsticks.
4. 15 minutes before: lay the meat rolls on chilled plates and keep them in the fridge until guests sit down. In KL weather, meat should not sit out on the table for long, so bring it out a plate at a time.
5. At the table: bring the broth to a gentle boil. Swish each slice of meat in the broth for about 10–20 seconds, just until it changes colour, then dip and eat.

A quick tip: cook vegetables and tofu in batches, but cook the meat slice by slice. Thin shabu-shabu cuts cook almost instantly, and overcooking makes them tough.

Sides to round out the table

Go for a mix of textures: napa cabbage, enoki and shiitake mushrooms, tang oh (chrysanthemum leaves), corn, tofu puffs, fish balls and fish cakes. Finish with udon or rice noodles cooked in the leftover broth, which by then is full of flavour. Some families like to end with a simple porridge made from the broth and a cracked egg.

Where to get the meat

If you want variety without the planning, the Signature Shabu Roll Platter brings Japanese A5 Wagyu, Australian Wagyu, Angus and grass-fed beef rolls together in one set of about 750g, which suits a table of around four. For a mix of two textures, the Prime Beef Set pairs Australian Wagyu with Angus beef (about 800g). If someone at your table prefers lamb, add the Lamb Lover Set (about 800g of Australian lamb rolls), which works especially well in a mala broth.

You can browse every option in our Hotpot Shabu-Shabu collection. All sets are Muslim Friendly, cut to order and packed frozen, with delivery across KL, PJ and West Malaysia or self pickup.

FAQ

How long before the party should I order?
Delivery usually takes 2–3 working days, so order at least 3–4 days ahead to give yourself time to thaw the meat in the fridge the night before.

Can I refreeze leftover meat?
It is best not to refreeze meat that has been fully thawed. Only take out the packs you plan to use, and keep the rest frozen at -18°C.

Which broth goes best with Wagyu?
A light kombu or clear chicken broth lets the marbling and natural beef flavour shine. Save the mala for leaner cuts and lamb.