Shabu-shabu (しゃぶしゃぶ) is a dish that is popular in Japan in winter. It is prepared in a special Nabe pot. Shabu-shabu consists of pieces of meat and chopped fresh vegetables. The peculiarity of this dish is that its ingredients are first served raw on the table, and then cooked. Thinly sliced pieces of meat are dipped several times in the broth and then eaten with vegetables, tofu and various sauces.
What to eat in Japan in winter?
The dish appeared in the 1950s in the city of Osaka, and later it was eaten in various parts of the country. Its name comes from the Japanese onomatopoeic word "Shyabu-shabu", which reflects the characteristic sound that appears when a piece of meat is immersed in boiling broth. You can enjoy Shabu-Shabu both in restaurants and at home.
This dish is especially popular in winter. However, you can also find a summer version - Hiyashi Shabu-shabu (冷やししゃぶしゃぶ).
The basis for preparing Shabu-shabu is a traditional broth made from Dashi concentrate (from kombu algae). In addition, it includes: thinly sliced different types of meat (beef or pork, sometimes chicken), as well as tofu, cabbage, onions, carrots, mushrooms, sometimes seafood, etc. Seasonal vegetables can be added: tender spring greens, summer corn and autumn sweet potatoes.
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