The Art Of Enjoying Hot Pot With Japanese Garlic

Japanese-style hot pot, or shabu-shabu, is a fun and intimate communal dining experience. It involves cooking and eating thinly sliced meat and vegetables in a flavourful kombu dashi broth. The name comes from the Japanese onomatopoeia for the swish swish sound of stirring the food in the hot pot.

Shabu-shabu is highly customisable, with a variety of dipping sauces and ingredients to suit personal tastes. It's also a very social meal, with everyone sitting around the table, cooking and chatting while they eat.

To eat shabu-shabu, first bring a pot of broth to the table and let it come to a boil. Reduce to a simmer and add vegetables to cook briefly, followed by meat and seafood. Only cook enough for one or two bites at a time, swishing the food through the broth before removing it and dipping it in sauce.

Typical ingredients include napa cabbage, onion, carrot, mushrooms, tofu, thinly sliced beef and pork, and various dipping sauces.

The history of Japanese hot pot

Japanese hot pot, also known as nabe, is a dish with a long history that has evolved over centuries. While the concept of hot pot originated in China, it was introduced to Japan during the Nara period (710-794) and has since become an integral part of Japanese cuisine and culture.

The earliest form of hot pot in China is believed to have emerged during the Shang and Zhou dynasties (approximately 1600-256 BC). During the Three Kingdoms period (220-280 AD), the use of copper pots became popular, which is widely recognised as the origin of the hot pot. In ancient Japan, hot pot was initially adopted as a means of cooking and preserving food during the cold winter months, when fresh ingredients were scarce. It was a communal meal where families and friends gathered around a simmering pot, sharing stories and warmth.

Over time, hot pot became deeply ingrained in Japanese culture, with the Edo period (1603-1868) marking its establishment as a staple dish in households across the country. During this period, hot pot was enjoyed by people from all social classes due to its affordability and convenience in feeding a group. The versatility of hot pot also allowed different regions in Japan to develop their own unique styles, incorporating local ingredients and culinary traditions.

One of the most well-known variations of Japanese hot pot is sukiyaki, which originated in the Kanto region and rose to popularity during the Meiji period (1868-1912). Sukiyaki is characterised by thinly sliced beef, tofu, vegetables, and noodles cooked in a sweet and savoury soy-based broth. It is traditionally enjoyed by dipping the cooked ingredients in raw beaten egg, adding a layer of richness to the dish.

Another popular style of Japanese hot pot is shabu-shabu, which originated in Osaka and gained nationwide popularity during the Showa period (1926-1989). Shabu-shabu typically features thinly sliced beef or pork, along with a variety of vegetables and noodles, cooked in a savoury broth. The name "shabu-shabu" is derived from the swishing sound made when stirring the ingredients in the boiling broth.

In recent times, Japanese hot pot has gained international recognition, becoming a symbol of Japanese comfort food. It is enjoyed not only in homes and specialty restaurants across Japan but also worldwide. The interactive and communal nature of hot pot dining, where diners cook their own food at the table, has made it a beloved tradition that fosters social connection and warmth.

What is shabu-shabu?

Shabu-shabu is a Japanese nabemono hotpot dish. It is a popular style of hot pot, featuring thinly sliced meat and vegetables cooked in a large open pot. The name is derived from the Japanese onomatopoeia for "swish, swish", as each piece of meat is lightly swished around in boiling broth before eating. The dish was invented in Japan in the 20th century, with the opening of the restaurant Suehiro in Osaka. It then spread throughout the country and became popular in other countries as well.

Shabu-shabu is typically cooked in a donabe (Japanese clay pot) or a nabe (a wide, shallow, heavy-bottomed pot) on a portable gas stove or hot plate in the centre of the table. The broth is usually a simple dashi made from kombu seaweed, with no additional flavours added since the meat and vegetables are dipped in sauce before eating. However, it is becoming more common for restaurants to offer flavoured broths such as kimchi broth, tomato dashi, or soy collagen broth.

The traditional meat used for shabu-shabu is thinly sliced beef, but it can also be made with pork, chicken, lamb, duck, or lobster. The meat is sliced paper-thin so that it cooks quickly in the broth. A variety of vegetables are used, including napa cabbage, onion, carrot, mushrooms, and seasonal produce.

Shabu-shabu is served with a variety of dipping sauces, such as ponzu (a light and citrus-flavoured soy sauce) and goma-tare (a type of sesame sauce). Condiments such as sliced green onions, grated daikon radish, shichimi pepper, and chilli oil can be added to customise the flavour. It is typically served with a bowl of steamed white rice or sprouted brown rice.

To eat shabu-shabu, first add some vegetables to the broth and cook briefly to add flavour. Then, add the meat, one or two slices at a time, and swish them lightly through the broth. Remove the meat and vegetables from the pot and dip them into the various sauces before eating. At the end of the meal, rice or udon noodles mixed with raw beaten egg can be added to the broth to finish.

Shabu-shabu equipment

Shabu-shabu is a fun and social way to enjoy a meal with friends and family. To get set up with the right equipment, you'll need a few things.

First, you'll need a pot. A stainless steel pot with a divider is ideal as it allows for two types of broth to be cooked at once, which is great for catering to different tastes and dietary requirements. You can find these online or at Asian grocers, and they range in price from $30 to $145.

Next, you'll need a heat source. You can use a portable butane stove, which offers complete portability and a romantic live flame, or a portable induction cooktop, which is safer, more efficient, and doesn't require extra fuel canisters.

You'll also need some utensils for cooking and serving. These include chopsticks, ladles, and strainers or slotted spoons. Don't forget a large bowl for cooked food that's not yet claimed!

Finally, you'll want to set up your table with serving platters for raw ingredients and bowls for sauces.

With these essentials, you'll be ready to enjoy a fun and delicious shabu-shabu meal!

Shabu-shabu ingredients

Shabu-shabu is a type of Japanese hot pot dish that involves cooking thinly sliced meat and vegetables in a simple broth and then dipping them in a variety of sauces. The name "shabu-shabu" comes from the swishing sound the ingredients make when stirred in the broth. The dish is cooked and eaten at the table, with each ingredient acting as a different course.

The Broth

The broth used for shabu-shabu is typically kombu dashi, made by soaking kombu (edible dried kelp) in water. The broth is not seasoned, so it is served with strongly flavoured sauces.

The Meat

Shabu-shabu typically features thinly sliced beef, but pork, lamb, and fish are also popular. The beef cuts used include chuck eye roll, rib eye roll, sirloin, round, and tongue. For pork, the loin, shoulder, and belly are preferred. Lamb shoulder is the most common cut used for shabu-shabu. Fish, such as yellowtail, is also used, and crab is considered a luxury ingredient.

The Vegetables

Vegetables used in shabu-shabu include napa cabbage, carrots, mushrooms (enoki, shiitake, and shimeji), chrysanthemum greens, and beansprouts.

The Sauces

The two basic sauces for shabu-shabu are a creamy sesame sauce and a zesty ponzu sauce, which is citrus-based. Additional ingredients can be added to these sauces, such as chopped garlic chives, garlic paste, chilli oil, grated daikon, and chopped green onion.

The Noodles

Like other Japanese hot pot dishes, shabu-shabu typically has a finishing course where noodles are added to the broth at the end of the meal. Udon, soba, and kishimen (a type of flat udon) are popular choices.

How to eat shabu-shabu

Shabu-shabu is a Japanese-style hot pot that is cooked and eaten communally. It is a fun, intimate, and casual meal to enjoy with friends and family. Here is a step-by-step guide on how to eat shabu-shabu like a pro:

Set Up the Table

Place a portable gas stove in the centre of the table. Put the earthenware pot, called a donabe, on the burner. You can also use a heavy-bottomed pot such as a Dutch oven. Fill the pot two-thirds full with water and add a piece of kombu (dried kelp) for flavour. Let the kombu steep for at least 30 minutes.

Prepare the Ingredients

The most commonly used vegetables for shabu-shabu are napa cabbage, chrysanthemum greens (shungiku), long green onion (negi), and carrot. You can also add other vegetables like cabbage, broccoli, zucchini, and leafy Asian greens. For mushrooms, shiitake, enoki, and shimeji are great options. Medium or medium-firm tofu is also a must. For meat, thinly sliced beef or pork is typical, but chicken, lamb, and seafood can also be used.

Prepare the Dipping Sauces

The two main styles of shabu-shabu dipping sauce are ponzu, a citrusy soy sauce, and goma-tare, a type of sesame sauce. You can add condiments like sliced green onions, grated daikon radish, shichimi pepper, and chili oil to customize the flavour. It is best to provide each person with their own shallow bowl of sauce and an extra bowl to let the food cool a little before eating.

Start Cooking

Once everyone is seated, start cooking the dense vegetables first (white parts of napa cabbage, long green onion, stems of chrysanthemum greens). Set a timer for 10 minutes, cover the pot, and let it boil. After 10 minutes, add the softer, leafy vegetables. When they are done cooking, pick up a slice of meat with communal chopsticks and gently stir it in the broth for a few seconds. Paper-thin slices of meat will only take a few seconds to cook. When the meat is done, transfer it to your bowl of dipping sauce.

Enjoy Your Meal

You can dip cooked vegetables, tofu, and meat in sesame or ponzu sauce. Typically, ponzu is used for vegetables and sesame sauce is used for meat, but it is up to your personal preference. You can continue to cook while you eat, using a set of communal chopsticks for cooking and serving. Don't forget to skim off any scum and foam from the surface of the broth as you cook.

Finish with Noodles

Once you've cooked and enjoyed all your ingredients, cook some udon noodles in the remaining broth and enjoy!

Frequently asked questions