Explore Japanese Fondue: A Cultural Culinary Adventure

Japanese fondue, or shabu-shabu, is a dish that involves cooking meat and vegetables in a flavoured broth. The name is derived from the sound of ingredients being stirred and cooked in dashi, a broth made with kombu (dried kelp) and bonito flakes. It is a communal dining experience where everyone sits around the table and cooks their food together. The cooked ingredients are then dipped in sauces like sesame or ponzu. The dish is typically cooked in a donabe, an earthenware pot, on a portable gas stove.

Shabu-Shabu

The dish is usually made with thinly sliced beef, but some versions use pork, crab, chicken, lamb, duck, or lobster. It is typically served with tofu and vegetables, including 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.

The dish is prepared by briefly submerging a thin slice of meat or a piece of vegetable in a pot of boiling water or dashi (broth) made with konbu (kelp). The raw meat is usually dipped into the hot stock for just a few seconds, as the slices are paper-thin and will cook quickly. Cooked meat and vegetables are usually dipped in ponzu or goma (sesame seed) sauce before eating, and served with a bowl of steamed white rice.

There are variations of shabu-shabu across Japan, with different regions offering unique ingredients. For example, in Tohoku, shabu-shabu may feature kelp (Wakame no Shabu-shabu), while in Kansai, it may include daggertooth pike conger (Hamo-Shabu).

Kushiage

The beauty of kushiage lies in its versatility, as almost any ingredient can be used to create unique and creative combinations. Whether it's classic variations like shrimp and lotus root or more avant-garde renditions, kushiage offers a fun and delicious dining experience.

Broths

The broth used in Japanese fondue is typically dashi, a umami-rich broth made with kelp and bonito flakes. However, other types of broths can also be used, such as chicken or beef broth. To enhance the flavour of the broth, ingredients such as ginger, soy sauce, and dried seaweed (nori) are often added.

For a more authentic Japanese hot pot experience, a shallow cast iron pot is used, placed over a portable gas stove in the dining table's centre. Thinly sliced beef, leafy vegetables, tofu, and mushrooms are commonly cooked in the broth. The beef is usually ribeye, sliced paper-thin, and the vegetables can include nappa cabbage, enoki mushrooms, and carrots.

The broth's preparation is simple, typically involving combining mirin (Japanese sweet cooking wine), soy sauce, water or sake, and sugar, and bringing it to a boil. This creates a sweet soy sauce-based broth that is characteristic of the Japanese hot pot dish, Sukiyaki.

The Kanto style of Sukiyaki involves making the broth first and cooking all the ingredients simultaneously. In contrast, the Kansai style involves searing and enjoying some of the beef before adding the remaining ingredients to the pot.

Dipping sauces

Japanese fondue, or shabu-shabu, is a fun and social meal where everyone cooks their food together at the table. It involves cooking meat and vegetables in a flavoursome broth, and then dipping them in sauces.

Shabu-shabu is an onomatopoeia, derived from the sound of ingredients being stirred and cooked in the broth. The broth is typically made with kombu (dried kelp) and served in a clay pot known as a donabe.

There are a variety of dipping sauces that can be used for shabu-shabu. The two most common types are ponzu and sesame sauce. Ponzu is a citrus-based sauce, often made with soy sauce, vinegar, and citrus juice. Sesame sauce, on the other hand, is made with ground sesame seeds and has a nutty, savoury flavour. Both of these sauces can be purchased pre-made or made from scratch.

To enhance these sauces, additional ingredients can be added. For ponzu sauce, grated daikon radish, shichimi togarashi (Japanese seven spice), and chopped green onions are common additions. For sesame sauce, green onions can also be added for extra flavour.

Other sauces that can be used for dipping include wasabi cream, made by mixing sour cream with wasabi, chives, mustard, salt, and pepper. This provides a creamy, spicy kick to the cooked ingredients. Additionally, Japanese hot mustard is another popular choice, offering a strong, pungent flavour.

For those who prefer a simpler taste, plain soy sauce can be used as a dipping sauce. This enhances the natural flavours of the ingredients without overwhelming them.

Lastly, goma dare, a Japanese sesame sauce, can also be used. It is made with a blend of sesame seeds, soy sauce, and other flavourings, creating a rich, nutty dip.

The variety of dipping sauces adds to the fun and interactivity of Japanese fondue, allowing each person to customise their meal according to their taste preferences.

Ingredients

Japanese fondue, or shabu-shabu, is a dish whose name comes from the sound of ingredients being stirred and cooked in dashi, a broth made with kombu (dried kelp) and bonito flakes. The dish is cooked communally, with everyone sitting around the table and cooking their ingredients in the broth.

Broth

Shabu-shabu broth is typically made with kombu dashi, a Japanese soup stock made with kombu (kelp). To make the broth, simply drop a piece of kombu in a pot of water and let it steep.

Meat

Thinly sliced beef or pork is the most common choice for shabu-shabu, but chicken, seafood, and lamb are also sometimes used. The meat is typically sliced paper-thin and cooked very briefly in the broth, just enough to add flavour.

Vegetables

Commonly used vegetables include napa cabbage, chrysanthemum greens (shungiku), long green onion (negi), and carrot. Other options include cabbage, broccoli, zucchini, carrots, leafy Asian greens, and sweet corn.

Mushrooms

Japanese mushrooms used in shabu-shabu include shiitake, enoki, and shimeji. Other types of mushrooms, such as button mushrooms, can also be used to add different textures.

Tofu

Medium or medium-firm tofu is typically added to shabu-shabu.

Noodles

Udon noodles are optional but are often added towards the end of the meal to soak up the flavours of the broth.

Sauces

Shabu-shabu is typically served with ponzu sauce and sesame sauce for dipping the cooked ingredients. Other possible sauces include wasabi cream made with sour cream, wasabi, chives, and mustard.

Frequently asked questions