Watercress Shabu Shabu
Vibrant & Simple Watercress Shabu Shabu
Looking for a wellness-boosting, easy, and visually stunning meal? This watercress shabu shabu recipe hits all the marks. With crisp, peppery watercress, thinly sliced pork, and a warm umami dashi broth, it’s light but deeply satisfying — perfect for a cozy dinner or a stylish weekend lunch.
Why You’ll Love This Dish
Light but flavorful: The broth is simple — just dashi (or kombu) — letting the ingredients shine.
Nutritious greens: Watercress offers a peppery bite and a hit of vitamins and minerals.
Quick-cooking: With thin pork slices and greens, everything cooks in seconds.
Interactive and fun: Shabu shabu is a communal, dipping-style experience — great for sharing and conversation.
RECIPE
Servings: 3-4
Time: 40 min
Ingredients:
1 bunch watercress
1 lb or 25-30 slices thinly sliced pork loin or belly (I used loin today)
4 cups water
2 pcs kombu kelp (1x4 inch)
1 tsp salt
1 tbsp sake
ponzu sauce and yuzu kosho for dipping
Instructions:
Prepare the Broth
Place sheets of kombu in a pot with water.
Let it soak for 10–15 minutes, then gently bring to near-boil.
Remove the kombu just before the water reaches a boil (to avoid bitterness).
Turn off the heat, let it cool down.
Make watercress pork rolls
Rinse the watercress thoroughly, trim off any tough stems, cut the watercress into even lengths so they’re easier to wrap later.
Take 2–3 small bundles of watercress, place them on one end of the pork slice, and roll it up tightly.
Cook in the Hot Pot
Place each rolls in the pot nicely.
Pour in the broth, add salt, sake.
Turn it on the heat over medium heat, cook about 10 minutes with a lid on.
Dip and Enjoy
Once it’s cooked, serve with a bowl of ponzu and yuzu kosho.
My Kitchen Tool:
Heat-resistant ceramic hot pot by Kinto
Serving & Pairing Ideas
Serve with steamed rice on the side — it balances the lightness of the dish.
A simple green tea or light Japanese beer pairs beautifully.
For extra texture: serve some toasted sesame seeds or a small bowl of pickled vegetables on the side.
If you like more depth: add mushrooms (enoki or shiitake), tofu cubes or other greens (spinach, chrysanthemum leaves) to the pot.
What Is Watercress?
Watercress (クレソン) is a leafy green vegetable known for its crisp texture and peppery flavor. It belongs to the mustard family (Brassicaceae), the same group as arugula and radish, which explains its slightly spicy kick.
In Japan, watercress is often enjoyed in soups, salads, and shabu shabu — especially during spring when it’s at its freshest. You can find it near mountain streams or in hydroponic farms, as it naturally grows in cool, running water.
When cooked briefly, watercress softens slightly but still keeps its bright color and gentle crunch. Its flavor is fresh, peppery, and slightly bitter, which beautifully balances the richness of pork or other meats.
If you’re new to cooking with watercress, think of it as a bolder alternative to spinach — it adds brightness and a refreshing note to warm dishes like shabu shabu.
