Shabu Shabu: The Art Of Japanese Hot Pot

Shabu shabu is a type of hot pot, a Japanese one-pot dish where diners cook raw, thinly sliced meats and vegetables in a pot of boiling broth at the table. The name shabu shabu is onomatopoeia, derived from the Japanese word for the sound of swish-swish, the action of stirring the ingredients in the broth. While traditional Chinese hot pot is served with ingredients already in the broth, shabu shabu is served with plates of meat, vegetables, dumplings, and udon, for example, to cook in the broth. The flavour of shabu shabu comes from the sauces used for dipping, such as ponzu (soy-citrus) or sesame sauce.

Shabu shabu is a type of hot pot

Shabu shabu is a Japanese style of hot pot, and is related to sukiyaki, another type of Japanese hot pot. However, unlike sukiyaki, shabu shabu is savoury rather than sweet. Other types of Japanese hot pots include the Schezwan hot pot, which uses a chicken broth with chillies and peppercorns.

There are also Chinese varieties of hot pot, which usually come loaded with meat, seafood and vegetables. These tend to use a bolder broth than the Japanese varieties.

Shabu shabu restaurants often offer a range of different hot pot styles. For example, the Kaizen Shabu restaurant offers shabu shabu as well as sukiyaki, tom yum and coconut curry broths.

Shabu shabu means 'swish swish'

Shabu shabu is a style of Japanese one-pot dining, where diners cook raw, thinly sliced meats and vegetables in a pot of boiling broth at the table. The name is derived from the Japanese onomatopoeia for the sound of cooking, which directly translates to "swish-swish". The action refers to the movement of stirring or swishing ingredients around in the broth.

Shabu shabu is a type of hot pot, a culinary format that involves cooking food at the table in a pot of broth, stock, or dashi. While hot pots typically feature a boldly flavoured broth, shabu-shabu uses a basic kombu dashi as its base. The flavour of the dish comes from the sauces used for dipping, such as ponzu (soy-citrus) or sesame sauce. However, as ingredients are cooked in the broth, they impart their flavour to it, resulting in a delicious broth by the end of the meal.

In addition to the type of broth used, shabu-shabu differs from Chinese hot pot in the way that ingredients are presented. In a traditional Chinese hot pot, the pot comes loaded with meat, seafood, and vegetables. In contrast, shabu-shabu involves providing diners with plates of meat, vegetables, and other items like dumplings and udon noodles, which they cook in the broth to their liking.

Shabu shabu is a social and interactive dining experience, where diners can experiment with different sauces and cooking times to personalise their meal. It is a simple yet fun and cosy way to enjoy a meal with a group, offering a unique and authentic Asian experience.

The flavour comes from the sauce

Shabu shabu is a Japanese dish that involves cooking thinly sliced meats, fish, tofu, vegetables, and noodles in a hot broth, and then dipping them in sauces. The traditional sauces used for shabu shabu are Ponzu and Sesame Sauce, but there are many other varieties of sauces that can be used as well.

Shabu shabu sauces typically consist of soy sauce, spring onion, garlic, ginger, and toasted sesame oil. However, there are many different sauces that can be used for shabu shabu, each with its own unique flavour profile. Here are some examples:

Taiwanese Shacha Dipping Sauce

This sauce has a savory and garlicky flavour with a hint of seafood. It is made using garlic, Shacha sauce, coconut aminos, rice vinegar, scallions, toasted sesame oil, and Thai chili peppers (optional).

Garlic Sesame Sauce

This sauce is a great alternative for those who do not like spicy food. It has a creamy, garlicky, and savory flavour. It is made using Chinese sesame paste, cashew butter, coconut aminos, rice vinegar, garlic, shiitake mushroom seasoning, and water.

Chinese Spicy Garlic Chili Sauce

This sauce is perfect for those who like their food spicy. It has a savory and slightly tangy flavour. It is made using garlic chili sauce, balsamic vinegar, toasted sesame oil, rice vinegar, scallions, sesame seeds, Sichuan peppercorn powder, and oyster sauce.

Japanese Sesame Miso Sauce

This sauce is creamy and nutty, with a rich umami flavour from the miso paste. It is made using miso paste, toasted sesame oil, rice vinegar, Chinese sesame paste, coconut aminos, toasted white sesame seeds, and water.

Spicy Peanut Sauce

This sauce has a nutty, spicy, savory, mildly sour, and sweet flavour. It is made using unsalted peanut butter, coconut aminos, toasted sesame oil, rice vinegar, water, and garlic chili sauce (optional).

It's a Japanese dish

Shabu shabu is a Japanese dish that was invented in the 20th century with the opening of the restaurant Suehiro in Osaka, Japan. The name was also invented by the president of the restaurant, Chūichi Miyake, who registered it as a trademark in 1952. Shabu shabu is a type of hotpot dish that typically consists of thinly sliced meat and vegetables boiled in water and served with dipping sauces. The term "shabu shabu" is onomatopoeic, derived from the sound "swish swish" made when stirring the ingredients in the cooking pot.

The dish is believed to have originated from a similar Chinese hotpot dish called "shuan yan rou" or "instant-boiled mutton," which was introduced to Japan by Japanese people who had lived in Beijing after World War II. In Chinese, "shuan" means "to rinse," and the dish is prepared by swishing thin slices of meat in hot broth and then dipping them in a sauce. This dish is typically eaten in Beijing during the winter.

When Shoya Yoshida, a doctor from Tottori Prefecture, tried "shuan yan rou" while in Beijing as an army surgeon during World War II, he brought the dish back to Japan and introduced it to a chef at a restaurant in Kyoto, where they modified it to suit Japanese tastes. They replaced lamb with beef, changed the seasoning, and modified the ingredients and dipping sauce. The broth was made from konbu seaweed, and the prototype of shabu shabu, "Beef Mizudaki," was born in 1946.

Shabu shabu is typically prepared by submerging thin slices of meat or vegetables in a pot of boiling water or dashi (broth) made with konbu (kelp) and stirring it. The raw meat is usually dipped into the hot stock for just a few seconds, as the slices are paper-thin and cook quickly. Overcooking the meat can be avoided by putting the meat into the pot one piece at a time. Cooked meat and vegetables are typically dipped in ponzu or goma (sesame seed) sauce before being served with a bowl of steamed white rice.

The dish is usually made with thinly sliced beef, but variations can include pork, crab, chicken, lamb, duck, or lobster. It is often served with tofu and vegetables such as Chinese cabbage, chrysanthemum leaves, nori (edible seaweed), onions, carrots, and shiitake and enokitake mushrooms. In some places, udon, mochi, or harusame noodles may also be served.

Shabu shabu has gained popularity not only in Japan but also in other countries such as the United States, Canada, and Taiwan. It is known for its savory taste and is considered a popular Japanese hot pot dish, along with sukiyaki.

It's a communal dining experience

Shabu-shabu is a style of nabemono, or Japanese hot pot, that is perfect for communal dining. This dining experience is made unique by its social element, which makes it fun and easy to cook and eat.

Shabu-shabu is a simple dish of paper-thin slices of meat and fresh vegetables cooked together in a large open pot. The name, which means "swish, swish" in Japanese, comes from the sound the meat makes as it is lightly swished around in the boiling broth before eating. Unlike other hot pots, shabu-shabu ingredients are served raw and cooked tableside during the meal, similar to fondue. This means that the meal is cooked gradually over the course of the dining experience, with ingredients added to the pot in stages. First, vegetables are added to the pot to flavour the broth, followed by the meat and seafood. The cooked food is then dipped into various sauces before eating.

Shabu-shabu is a highly customisable meal. The traditional broth is a simple dashi made from kombu seaweed, but restaurants often offer flavoured broths such as kimchi, tomato, and soy collagen. The type of meat can also be varied, with beef and pork being the most common, but chicken, lamb, and seafood also being served in some restaurants. Tofu is another good protein option for vegetarians. A wide variety of vegetables can be used, including napa cabbage, onion, carrot, mushrooms, and seasonal produce. The meal is usually served with rice, and noodles can be added to the pot at the end of the meal.

The equipment required for shabu-shabu includes a large Japanese pot called a nabe, as well as a portable burner or hot plate for cooking the meal tableside. It is also useful to have a ladle and a small skimmer to skim froth from the broth. When dining in a group, it is polite to use a separate pair of cooking and serving chopsticks to avoid touching communal food with personal chopsticks.

Shabu-shabu is a perfect dish for communal dining, as it is a fun and interactive dining experience that encourages social interaction and can be easily customised to suit different tastes and preferences.

Frequently asked questions