Shabu-Shabu: Recipe & History

About Shabu-Shabu

Shabu Shabu is a type of a hot pot dish with thinly sliced meat swished through a pot of dashi (broth).
 
It is usually served with tofu and vegetables, including napa cabbage, chrysanthemum leaves, nori (edible seaweed), onions, shiitake mushrooms and enokitake mushrooms. In some places, udon, mochi or harusame noodles may also be served.
 
A number of sauces can be used to dip meats and vegetables when eating shabu-shabu. 
 
History of Shabu-Shabu

Shabu-Shabu was introduced in Japan in the 20th century with the opening of the restaurant "Suehiro" in Osaka, where the name was invented. 
 
The name is onomatopoeia, named after the sound made by swishing the meat back and forth in the Nabe pot. 
 
Its origins are traced back to the Chinese hot pot known as instant-boiled mutton (Shuàn Yángròu). 
 
 
Shabu-Shabu Ingredients

For Pot

  • 1 liter of water
  • Dashi kombu (thick dried seaweed)
  • 1-½ lb thinly sliced beef 
  • ½  nappa cabbage sliced into chunks
  • 1 pkg enoki mushroom 
  • 10 Shiitake mushrooms 
  • 1 pk tofu chopped into 1 inch cubes
  • Optional : carrots, shungiku (green veg)

 
Dipping Sauce

  • Fresh minced garlic 
  • Ponzu sauce – Or – Goma Dare without garlic (sesame sauce)

For more information, and to learn how to make this dish yourself, please visit: Wabi Sabi Japan Living — Shabu-Shabu

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