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Swirling Sensations: The Ultimate Guide to Shabu Shabu in Japan
If you love savory meat, you should definitely try shabu-shabu. It’s one of the most famous types of Japanese hot pot dishes and an ideal choice for when you have friends over. We’ve created a simple recipe to help you make the shabu-shabu Japanese food at home. Our guide comes with details of its tastiest ingredients, health benefits, eating etiquette, and top Japanese restaurants.
Introduction to Shabu Shabu
Shabu shabu is a Japanese hot pot dish (nabe) made of thinly sliced meat and vegetables dipped in a pot of boiling broth or water and served with sauce. It’s considered a variation of nabemono, which is a type of Japanese hot pot with all of its ingredients cooked and served in one pot.
The name “shabu shabu” is an onomatopoeia derived from the “swishy” sound the ingredients make when they’re stirred in a cooking pot. Traditional shabu shabu is made by cooking the ingredients one at a time. The cooked meat and vegetables are taken out of the pot individually and dipped in sauce.
Compared to typical Japanese food, shabu shabu is a relatively modern dish. Its original version, mizudaki (literally “cooked in hot water”), was invented in Japan in the 1940s. In 1952, a new restaurant in Osaka known as Suehiro officially renamed the dish shabu shabu and made it an in-house specialty. It also became the restaurant’s trademark. Shabu shabu’s popularity spread throughout the Kansai region.
By the late 1950s, many restaurants in Tokyo had it on their menus. Today, shabu shabu is popular throughout Japan. You can also find it in Asian restaurants and households in the U.S. and Canada.
What Makes Shabu Shabu Unique
Although there are many types of Japanese one-pot meals, shabu shabu easily stands out thanks to its unique DIY cooking style. Unlike the others, shabu shabu does not come fully prepared, even when served in a restaurant. You have to choose the ingredients yourself and determine how long you would like to cook them in the pot.
Another fantastic shabu shabu feature is its communal nature, which offers a dining experience unlike any other Japanese dishes. The traditional way to eat this dish is as a group. Everyone gathers around the simmering pot and takes turns adding and removing ingredients. The hot pot dish can stay simmering for hours, which is more than enough time for the group to bond over conversations and cooking.
Many restaurants that serve the dish also serve sukiyaki, another one-pot dish. However, shabu shabu is broth-based, while sukiyaki ingredients are cooked in a sauce. Shabu shabu is also one of the few hot pot dishes with a specific order for adding ingredients. The thick vegetables go in first, followed by soft veggies, and then the thin meats. Doing that ensures the ingredients cook evenly and that there’s always something tasty in the pot for interested parties.
The Best Ingredients for Shabu Shabu
Let’s explore what types of ingredients can be used for each component of the dish.
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Meat: Shabu shabu typically contains thinly sliced beef or pork. However, alternative ingredients include chicken, Wagyu, lamb, crab, lobster, and duck. Swishing the meat in the broth adds flavor to the meal. Shabu shabu meat has to have high quality and freshness. We recommend that you visit an Asian grocery store in your area to find meat with similar quality to those in Japan.
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Vegetables: Common veggies that grace traditional shabu shabu dishes around the world are tofu, green onion, napa cabbage, carrot, chrysanthemum greens, regular cabbage, zucchini, sweet corn, shiitake mushrooms, enokitake mushrooms, broccoli, and nori seaweed. Some uncommon but perfectly viable options include mochi, udon noodles, and harusame noodles.
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Dashi broth: Dashi is a Japanese soup stock. The main ingredient in shabu shabu broth is konbu dashi. Konbu (or kombu) is a popular edible kelp in East Asia. You can make the soup stock by allowing kelp to boil in water for some minutes.
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Dipping sauce: You’ll need savory sauce to dip meats and vegetables taken from the pot. Restaurants will often provide each member of your group with a dipping sauce of their choice. Ponzu and sesame sauce are the two most common dips. You can customize your sauce with various condiments, such as toasted sesame seeds, chili oil, and grated daikon radish.
Step-by-Step Guide to Making Shabu Shabu
If you can secure a few ingredients, you may invite friends and family to enjoy this hot pot dish. The following is a simple guide on how to prepare and enjoy shabu shabu at home:
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Get all the ingredients ready by slicing meats, making konbu dashi, and chopping vegetables.
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Set the table by placing one large pot on a portable stove at the center of the table and two plates or bowls beside it.
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Put konbu dashi or water in the pot, raw meat slices in one of the plates, and raw vegetables in another plate.
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Provide each person with an ingredient platter, a shallow bowl, and a plate of dipping sauce.
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Using medium heat, start by cooking the thick vegetables, such as napa cabbage and green onion, for 10 minutes.
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Lower the heat to a simmering level and allow the contents to boil for another 10 minutes.
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Add softer vegetables like tofu and nori.
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After a few minutes, take a slice of meat using chopsticks and stir it in the simmering broth. All you need is a few seconds because of their paper-thin shape.
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Transfer the meat into your dipping sauce.
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Repeat the process for other meat slices until everyone has a piece in their dipping sauce.
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Transfer vegetables from the pot to the dipping sauce plates.
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When you run out of ingredients in the hot pot, add noodles, let it cook for a few minutes, and serve it to everyone.
Nabe vs. Shabu-Shabu: Understanding the Differences
Earlier, we mentioned the term nabemono. Nabe is the short form of that word. It’s a general term for hot pots, particularly those in which all of the ingredients are cooked in one pot. Shabu shabu is similar to nabe because they are both communal hot pot dishes that involve cooking different ingredients in a hot broth. Both dishes are also popular in the winter season. However, they have their differences.
While nabe involves cooking all of the ingredients at the same time, shabu shabu requires you to add ingredients in batches, following a specific order. The meat slices in shabu shabu are also much thinner and are placed in the pot for a shorter period. Also, the use of dipping sauces in nabe is optional, and it has a wider range of possible dashi broth options than shabu shabu.
Regional Variations of Shabu Shabu in Japan
Different regions in Japan have their own versions of hot pots, using locally sourced ingredients and indigenous cooking methods. The following are regional adaptations and variations of shabu shabu across different prefectures and regions of Japan:
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Tako-shabu (Hokkaido): The main source of protein is thin slices of octopus.
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Wakame no shabu-shabu (Tōhoku): The dashi broth is made with wakame, a type of edible kelp or seaweed.
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Buri-shabu (Toyama): This version contains a species of jackfish known as yellowtail.
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Tori-Shabu (Nagoya): It contains slices of Nagoya Cochin, a breed of chicken native to the prefecture.
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Hamo-Shabu (Kansai): Popular in Kyoto, this variation contains the pike conger eel, a local delicacy and symbol of elegance.
Shabu Shabu Etiquette: Dos and Don'ts at the Table
Follow our etiquette guide to make the most out of this communal dining experience, respect traditional practices, and ensure a pleasant meal for everyone involved.
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If you’re eating shabu shabu in a restaurant and you’re not sure how something works, always ask the server.
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Don’t drink the dashi broth before the meat arrives, as this may change its flavor and offend others.
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All you need to start eating is a few cooked ingredients on your plate.
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Say “Itadakimasu” before you start eating as a show of gratitude.
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The sieve-like spoon is for removing impurities from the top of the broth and not for serving.
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Be mindful when adding or removing ingredients from the pot to avoid spilling or splashing broth.
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Avoid mixing sauce with rice, as this would make the rice lose its stickiness.
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Ask your server politely if you want more.
Dining Out: Where to Find the Best Shabu Shabu
Tokyo is home to many shabu shabu and sukiyaki restaurants. High-end options include Shabu Jo (Shinjuku), which is famous for its premium wagyu beef hot pot, and Tsukitei Shinjuku Main Store, a restaurant known for Hida beef and wasabi sauce shabu shabu. Tokyo also has some budget-friendly choices, such as Ginza Rangetsu and Yakinikutei Rokkasen Shinjuku Nishiguchi.
If you’re in the United States, you can also get a taste of Japanese shabu shabu. Top restaurants include Shabu House AYCE (Fort Lee, New Jersey), Mizu 212 (Sawtelle Blvd., Los Angeles), and 99 Favor Taste (Grand St., New York).
Shabu Shabu for Health: Nutritional Benefits
Shabu shabu is low in calories and low in fat. Boiling of meats and vegetables is a light cooking style that does not require the use of oil, which helps to limit its fat content. Shabu shabu is also a highly nutritious meal, thanks to the variety of vegetables and sliced paper-thin meats in it.
The hot steam from the pot can help to clear your nasal passage and fight the common cold, which makes it the perfect meal for winter. Even the simple act of enjoying the dish as a social event is great for your mental health.
Dipping Into Tradition: The Lasting Appeal of Shabu Shabu
Shabu shabu is at the forefront of Japanese communal dining and is already gathering massive fame outside the country. This simple, interactive, fun, and highly nutritious meal is a must-try for all lovers of Japanese cuisine. We urge you to enjoy it at home or during your next visit to Japan.
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