Shabu-shabu
Shabu-shabu is paper-thin beef or pork swished through a pot of near-plain kombu broth for a few seconds until the colour just turns, then dipped in citrusy ponzu or nutty sesame sauce. Vegetables, tofu, and mushrooms cook in the same pot. It is lighter and less sweet than sukiyaki, and the broth itself is barely seasoned, which can seem underwhelming until you taste the dipped meat.
HOT POT
ABOUT
Shabu-shabu is paper-thin beef or pork swished through a pot of near-plain kombu broth for a few seconds until the colour just turns, then dipped in citrusy ponzu or nutty sesame sauce. Vegetables, tofu, and mushrooms cook in the same pot. It is lighter and less sweet than sukiyaki, and the broth itself is barely seasoned, which can seem underwhelming until you taste the dipped meat.
DIETARY NOTES
General guidance for the standard version of this dish. Recipes vary by shop and region — always confirm with the restaurant if you have an allergy or a religious dietary requirement.
DETAILS