- Japanese shabu-shabu is a hot pot of boiling broth of vegetables where you dip thinly sliced beef or pork in to cook
- It comes in all-you-can-eat and order by the plate type restaurants
Table of contents
- What is Shabu-Shabu?
- Meats Used in Shabu-Shabu
- Vegetables in Shabu-Shabu
- Raw Ingredients You Cook for Yourself
- What is Shabu-Shabu Broth?
- The Hot Nabe Pot
- How Do You Eat Shabu-Shabu?
- Shabu-Shabu Sauces
- Shabu-Shabu Noodles?
- Shabu-Shabu Questions and Answers
- Hand-Picked Articles About Shabu-Shabu
Do you hear that?
Yes… that’s shabu-shabu. It literally translates to swish, swish.
What is Shabu-Shabu?
It’s a sort of hot pot dish where you swish very thinly sliced meat in near boiling hot broth — instantly cooking the meat while you swish it around.
Then you dip it in a sauce and eat it.
It’s absolutely amazing, especially if you get away from one of those all-you-can-eat type of places and splurge on a quality shabu-shabu joint.
Here are Simon and Martina to explain shabu-shabu in their unique way.
One thing to notice in their video — they’re at an all-you-can-eat restaurant. As you can see, the meat is rather… well, extra thinly cut and sort of flakes apart.
Here is another video, this one showcasing high-grade wagyu beef.
Massive difference right?
Let’s dig in a learn more about shabu-shabu.
Meats Used in Shabu-Shabu
Typically shabu-shabu is beef. However, you can find pork at most shabu-shabu restaurants now.
The meat is sliced super thin so it can cook quickly when you swish it around in the hot broth.
Here are a couple keywords to help you order what you want.
Gyuniku (牛肉) — this is beef.
Butaniku (豚肉) — this is pork.
Gyu is cow, buta is pork. When combined with niku it is referring to the meat of each animal.
All-You-Can-Eat vs. Order by the Plate
The all-you-can-eat restaurants will have a tiered menu. Where the cheapest tier will be pork only, a middle tier of pork/beef, and a top-tier with higher quality beef/pork options.
Of course, by the time you get to the top-tier you’re spending nearly as much as you would at an order by the plate type restaurant.
You’ll typically have something like 90 minutes to eat as much as you can.
This is another reason I prefer the order by plate restaurants. While you may end up spending a bit more at one of these places, you can also take your time. Relax. Enjoy your delicious meal.
Vegetables in Shabu-Shabu
There are a wide variety of vegetables that you may find at shabu-shabu restaurants in Japan. Here are the popular ones.
Kyabetsu (キャベツ) = cabbage
Shungiku (春菊) = chrysanthemum greens
Negi (ねぎ) = long, green onion (leeks)
Bunashimeji (ブナシメジ) = brown beech mushroom
Shiitake (シイタケ) = the famous shiitake mushroom
Enokitake (えのきたけ) = clustered white mushroom
Raw Ingredients You Cook for Yourself
When you place your order the ingredients will arrive on plates and trays — raw, ready for you to put into the boiling broth.
I recommend you put the harder vegetables in first. They take the longest to cook.
Let them cook for a bit then add the softer vegetables. As they boil together they add to the flavor of the broth — making it ready for the meat.
What is Shabu-Shabu Broth?
It’s not just hot water that you swish the meat in to cook.
Some restaurants, especially the big shabu-shabu chain restaurants, will allow you to choose two different flavors of broth, from a selection of five or six varieties.
The pot is split in the middle so half can be one flavor and the other another.
The higher-end shabu-shabu restaurants give you the unique flavor they craft in-house — usually a kombu (kelp) base.
The Typical Ingredients in Shabu-Shabu Broth
There are many varieties of shabu-shabu broth, but the most common broth may make you chuckle how easy it is to make.
Drop a large chunk of kombu into the water and boil it — let the flavor seep out.
Yes, that’s it.
The other ingredients, the vegetables and the meat, add flavor over time as you enjoy your meal.
The Hot Nabe Pot
The pot in which shabu-shabu is cooked is called a nabe (なべ). There are a couple main types of nabe pots.
This is a clay earthenware pot. The designs can be quite intricate and beautiful.
The clay material allows the pot to retain heat for a long time even after turning off the burner.
This is a cast iron, steel, or even sometimes aluminum pot. These are the type you’ll see at restaurants most frequently.
However, if you visit a small, boutique, traditional Japanese restaurant you’ll likely see the clay donabe pot.
How Do You Eat Shabu-Shabu?
It really is as simple as putting in the tougher vegetables that take longer to cook first. Then the thinner, easier to cook vegetables.
Then swish the meat in the hot broth, dip, and eat.
This is best summed up in a video.
This is more of a condiment than a dipping sauce. It’s grated onion or daikon radish with soy sauce… sometimes sprinkled with roasted sesame seeds.
This can sometimes be a bit different between shabu-shabu shops — each trying to make themselves unique from the others.
Ponzu is a citrus, soy sauce, and vinegar mixture. It’s really light tasting and adds a bit of punch to the shabu-shabu.
Some ponzu will also have ginger added (or a few slices of pickled ginger on the side).
Gomadare is a sesame dressing-like sauce. Very much like salad dressing, but a bit runnier.
It’s mashed sesame seeds soy sauce, vinegar, rice wine vinegar, sugar and other ingredients.
The “cheap” all-you-can-eat places will cheat and use sesame salad dressing though. If you want a more traditional flavor, go elsewhere.
Yes… interestingly enough, it is very common to add udon or ramen noodles to the broth toward the end of the meal.
This changes the flavor and gives you something else to entertain your tastebuds.
Essentially, after you’ve eaten the meat and vegetables all you will have left is a very flavorful broth. Add the noodles, let them boil for a couple minutes, and enjoy!
Shabu-Shabu Questions and Answers
What is the difference between sukiyaki and shabu shabu?
This is simple to answer. While both dishes use very similar ingredients, the flavor and cooking technique differ.
Sukiyaki is cooked in a skillet with a mixture of soy sauce and sugar.
Shabu-shabu is cooked in boiling broth
Here’s a great video showing the difference.
Is Shabu-Shabu Japanese or Korean?
If you’re interested in the origin of shabu-shabu, according to Wikipedia it’s a descendant of the Chinese hotpot. Which is probably of Mongolian origin.
Shabu-shabu can be found in both Korea and Japan, but the flavor differs greatly between the two.
Korean shabu-shabu uses kimchi and other such ingredients to make the broth a more powerful flavor.
If you enjoy Korean shabu-shabu, or ate it before trying the Japanese variety, you’ll probably find the Japanese shabu-shabu a bit bland.
Is shabu shabu healthy?
It sure is. Veggies in a kombu broth and quality beef/pork.
Not much to go wrong there right?
I suppose you could over-indulge yourself and therefore consume too many calories… and there could be some amount of unhealthiness involved.
But probably not. Shabu-shabu is super healthy.
Can you eat shabu-shabu while pregnant?
Yes, you should have no problems.
However, you are aware of your own food sensitivities. Be careful, there is quite a bit of variety of ingredients in shabu-shabu.
Mostly vegetables though so just keep a lookout for foods you personally know you cannot eat.
Hand-Picked Articles About Shabu-Shabu
Here are some articles I came across while deeply researching this topic to write this article. These are only quality articles I feel are worth your time to read.
Shabu-yo: Affordable all-you-can-eat Shabu-Shabu Restaurant in Japan
Have you ever heard of Shabu-Shabu? It’s one of most significant Japanese dishes, getting really popular among foreign tourists nowadays
Continue on JW Web Magazine
Theliteral meaning of the word, “shabu-shabu” is the movement when you put and wave/shake the ingredients inside the cooking pot. After you do “the waving”, dip your ingredients into your choice of sauce.
Swish Swish: Shabu-shabu on the Cheap
Eating it is really simple. First, submerge the meat and other ingredients/toppings (vegetables
,tofu, etc.) into the broth. Start with the meat, as vegetables cook much faster.
Don’t dump all your ingredients into the pot in one go, as doing so could affect the temperature of the broth.
Swish them around, and wait until they’re cooked—but don’t wait too long, lest you overcook the meat. As soon as it changes color, it should be good to eat.Continue on Tokyo Cheapo
How to eat Shabu-shabu: A Guide to Japanese Hot Pot Heaven
The best thing about shabu-shabu is that the ingredients can be customized to one’s own taste and preferences, from a decadent meal of A5-ranked wagyu beef to a healthy vegetarian spread full of fresh produce.Continue on Savor Japan
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