Shabu-Shabu

Shabu-shabu is one of the popular nabe dishes cooked in a special pot that heats up quickly. It gets its name from the Japanese onomatopoeia for “swish, swish”, as each piece of meat is lightly swished around in boiling broth before eating.

Unlike other types of hot pot, where the ingredients are cooked together before serving,

Shabu-shabu ingredients are served raw and cooked tableside during the meal.

The traditional broth for shabu-shabu is a simple dashi made from kombu seaweed,

With no additional flavors added since the meat and vegetables are dipped in sauce before eating.

Shabu-shabu is eaten with a variety of thinly sliced meats and fresh vegetables.

Paper –thin sliced beef and pork are most common.

Tofu is another good protein option that is also suitable for vegetarians.