Shabu-shabu Ingredients

Shabu-shabu was introduced in Japan in the 20th century with the opening of the restaurant Suehiro in Osaka. Its origins are traced back to the Chinese hot pot known as shuan yang rou.  Shabu-shabu is most similar to the original Chinese version when compared to other Japanese dishes, nabemono (pot cooked dishes) such as sukiyaki. The name shabu-shabu was applied when Suehiro served it. After that, Suehiro registered the name as a trademark in 1955. The cuisine rapidly spread through Asia. Together with sukiyaki, shabu-shabu is a common dish in tourist hot-spots, especially in Tokyo, but also in local Japanese neighborhoods. (Wikipedia)

Shabu-shabu is made by submerging a thin slice of meat in a pot of hot water. The meat is never cooked too long but just swished back and forth a couple of times. This peculiar name comes from the sound you hear when the slice of meat is swished in hot water.  Shabu-shabu  is considered to be a well-balanced food because lots of vegetables such as Chinese cabbages and green onions are eaten together with the meat. The dish is served with two types of sauces: soy sauce-based and sesame seed-based.

Goma-shabu (sesame) dipping sauce can be purchased

Pon-shabu (lime ) soy sauce can be purchased

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The best way to have Shabu-shabu

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