Shabu-shabu

Shabu-shabu is also called “Shabu-shabu” in Japanese. It’s a dish where thin slices of meat are briefly swished in a hot pot of broth and then dipped in sauce before being eaten.

The broth can be made with just one type of ingredient or with a combination of two. There are no strict rules regarding this.

In addition to meat, vegetables and mushrooms are also cooked together in the pot and eaten along with the meat. While beef is the most common type of meat used, pork is also available. Other options include fish and crab, but beef is generally more popular.

While shabu-shabu can easily be prepared at home, it’s not necessarily eaten frequently. Personally, I find myself eating it more often at restaurants.

For travelers, since hotels are common, they are more likely to eat at restaurants.

Although sukiyaki and shabu-shabu may seem similar, their flavors are completely different. Shabu-shabu has a light broth, giving it a light taste.

The dipping sauces commonly used are “ponzu” and “sesame sauce.” These sauces might be considered rare worldwide. Ponzu is a blend of soy sauce, citrus juice, and vinegar, while sesame sauce is made from soy sauce, mirin, and ground sesame seeds. Ponzu has a refreshing taste, while sesame sauce is richer. Restaurants often provide both sauces, but if only one is offered, it’s recommended to pay extra for the other.

Meat and fish for shabu-shabu are often thinly sliced, making it easy to eat without feeling too full. There are also time-limited all-you-can-eat options available, making it a good choice for groups traveling together.

Since shabu-shabu isn’t available in convenience stores or supermarkets, restaurants are the only option. While there are shabu-shabu specialty restaurants where you can enjoy it across Japan, they are not very common. You can try searching for “Shabu-shabu” on Google to find restaurants near you!

In the future, I’ll also work on providing lists of restaurants and other information on this site!