High-quality Japanese-style restaurants generally serve branded Wagyu beef, but in fact we can enjoy shabu shabu with any type of meat. Pork loin or sliced pork ribs, lamb, or even chicken are possible. However, beef and pork would be the most common. It is important to use high-quality artisanal beef (available from Crowd Cow) and a cut that can be cut into thin slices. Thinly sliced meat for shabu shabu can also be found at asian markets, which often carry specialty cuts like rib eye ideal for hot pot dishes.
The rib steaks, the top of the sirloin and the tip of the sirloin are excellent cuts for Shabu Shabu. Rib eye is a particularly popular choice for its marbling and tenderness. Beef and pork are the most commonly used meats in shabu-shabu, but chicken and lamb can also be used. If you dine at a shabu shabu restaurant, the restaurant staff will help you start by cooking some ingredients first. Most commonly, meat (beef, pork or chicken) is used for shabu-shabu, but recently there have also been increasing variations with vegetables or fish.
The dish is prepared by dipping a thin slice of meat or a piece of vegetable in a pot of boiling water or dashi (broth) made with konbu (seaweed). Dried kelp is used to make the kombu dashi base. Shabu-shabu was introduced to Japan in the 20th century with the opening of the Suehiro restaurant in Osaka, where the name was invented. Shabu shabu is a popular Japanese-style hot pot in which meat and assorted vegetables are cooked in a tasty broth called kombu dashi. Common vegetables include chinese cabbage, chrysanthemum greens, enoki mushrooms, and other vegetables. Cooked meat and vegetables are usually dipped in ponzu or gum sauce (sesame seeds) before eating and served with a bowl of steamed white rice.
It is important to include leafy vegetables and all the vegetables for a balanced hot pot meal. You can add vegetables to the broth to enhance its flavor and texture. Normally, raw meat is dipped in the hot broth for a few seconds, as the pieces are cut into paper-thin slices to cook quickly. Thinly sliced meat is essential for the quick-cooking process. If you’re at home cooking the hot pot, I hope this post will guide you through everything you need to know to enjoy your first Shabu Shabu experience. Seafood is also very popular at Shabu Shabu, with some popular seafood including tiger shrimp, squid and scallops. When you want to eat meat, you take a slice with the common chopsticks, add the broth for a few seconds and pass it to your own bowl with a dipping sauce.
It’s easy to make Shabu Shabu at home (and everyone will love it), you just have to have the right ingredients and the right equipment. Arrange all the prepared ingredients on a serving platter for presentation. A list of well-known Japanese dishes will include sushi and tempura, but shabu-shabu may not even make the cut, which is really a shame because it’s one of the easiest Japanese foods to prepare. Shabu-shabu is the sound that occurs when you mix meat and vegetables in the broth and ideally, only a few shakes are needed. A traditional cooking pot is used for shabu shabu. Shabu-shabu is a lot like the original Chinese version compared to other Japanese hot pot dishes (nabemono), such as sukiyaki.
After cooking, the soup stock left in the pot can be used for finishing dishes. At the end of the meal, you can add udon noodles or cooked rice to the remaining broth. If using frozen udon, be sure to reheat it properly before adding to the hot pot. Cooking udon noodles in the broth as a final step completes the meal. For best texture, transfer cooked udon noodles to iced water to stop the cooking process.
When preparing condiments, grated daikon radish and green onion are common toppings for dipping sauces. A food processor can be used to quickly grate daikon radish or chop green onions for condiments. Small bowls are used for serving individual portions of sauces and condiments. Soy sauce, sesame paste, and miso paste are key ingredients in flavorful sauces for dipping. Japanese seven spice can be added as an optional seasoning for extra flavor.
When preparing vegetables, consider cutting some into thirds lengthwise for even cooking and presentation. Rei shabu is a variation where thinly sliced meat is served cold.
The combination of quality ingredients, interactive cooking, and flavorful sauces creates an unforgettable dining experience.
Introduction to Shabu Shabu
Shabu Shabu is a beloved Japanese hot pot dish that brings people together around a simmering pot of flavorful broth. Originating in Osaka, this interactive meal is named after the Japanese onomatopoeia “shabu shabu,” which mimics the sound of swishing thinly sliced meats and fresh vegetables through boiling broth. The experience is as much about the communal act of cooking as it is about the delicious taste. A typical shabu shabu spread features an array of thinly sliced meats—most commonly beef—alongside a colorful assortment of fresh vegetables like napa cabbage, green onions, and shiitake mushrooms. As each ingredient is briefly cooked in the hot pot, diners enjoy a variety of textures and flavors, making shabu shabu a memorable hot pot dish for gatherings and everyday meals alike.
Types of Meat Used in Shabu Shabu
When it comes to shabu shabu, thinly sliced beef is the star of the show and the most traditional choice for this hot pot meal. Cuts like ribeye and sirloin are especially popular for their tenderness and rich flavor. However, shabu shabu is wonderfully versatile—other meats such as pork, chicken, and even seafood like shrimp and scallops are also enjoyed. The key is that all meats are sliced thinly, allowing them to cook quickly and evenly in the hot pot. For those seeking an extra-special experience, premium options like wagyu beef offer unmatched marbling and a melt-in-your-mouth texture. No matter your preference, the variety of thinly sliced meats available ensures that every shabu shabu meal can be tailored to your taste.
Selecting the Best Meat for Shabu Shabu
Choosing the right meat is essential for an unforgettable shabu shabu experience. Look for thinly sliced beef, such as ribeye or sirloin, which are prized for their balance of marbling and tenderness. The marbling in these cuts not only enhances flavor but also keeps the meat juicy as it cooks in the broth. For the best results, select meats that are fresh and of high quality, and slice them just before cooking to preserve their texture. Always keep your sliced beef and other meats refrigerated until you’re ready to start cooking, ensuring both safety and optimal taste. With the right selection and preparation, your shabu shabu will be both delicious and satisfying.
Equipment and Setup
Setting up for shabu shabu is simple and adds to the fun of this Japanese hot pot tradition. You’ll need a large pot—ideally a nabe pot—placed on a portable burner or hot plate to keep the broth at a steady medium heat throughout the meal. Each guest should have their own bowls for flavorful dipping sauces like ponzu sauce and sesame sauce, as well as a small plate for cooling cooked food. Essential utensils include chopsticks for handling thinly sliced meats and vegetables, a ladle for serving broth, and a fine mesh skimmer to remove any impurities from the pot. With the right equipment and setup, everyone can enjoy a seamless and interactive shabu shabu experience.
Preparing and Cooking the Meat
Preparing meat for shabu shabu starts with slicing it as thinly as possible—ideally about 1/8 inch thick for beef—using a very sharp knife. Slicing against the grain ensures each piece is tender and easy to cook. When you’re ready to eat, simply swish the thin slices of meat in the boiling broth for just a few seconds until they’re cooked to your liking. Be careful not to overcrowd the pot; cooking in small batches helps maintain a clear broth and ensures each piece of meat is perfectly cooked. This quick-cooking method preserves the natural flavors and tenderness of the meat, making every bite a highlight of your shabu shabu meal.
