Shabu Shabu Guide in Japan
Shabu-shabu tastes as good as it sounds. This flavorsome hotpot is a hit among all crowds. Find it in bustling restaurants in Tokyo, or at home parties, because shabu-shabu is a great dish to encourage sociability. Heat up a nabe pot, and drop in ingredients, which could include anything from a colorful array of vegetables, including fresh cabbage, carrots, mushrooms, to tofu, meat and fish. Meats are typically thinly sliced, and while originally made with beef, you will now find pork, chicken and more. You being the chef drop in your selected ingredients, listen to the sizzle, and take what you want as it’s cooked to your liking. Dip meats into the sesame-based sauce (goma-dare), and vegetables into the citrus soy-based sauce (ponzu). Shabu-shabu is often featured as an all-you-can-eat (tabehoudai) meal in Japanese restaurants. As the broth is constantly simmering, eat a pace that suits you. To finish (if you can fit it in!) cook up udon noodles in the deliciously flavored remaining broth. Some restaurants offer ramen or rice for your finishing staple.
Shabu-shabu has its origins in China, where it first appeared as a mutton hotpot. It was re-invented into what it is today with the opening of a restaurant called Suehiro in Osaka. Since then, shabu-shabu restaurants have become ubiquitous in Japan, and are a go-to option for company parties. Not only does shabu-shabu inject a lot of fun into the dining experience, but being vegetable-rich, it’s healthy too!