Where does Shabu-shabu come from?

Shabu-shabu — country of origin: Japan.

What is Shabu-shabu made of?

Beef, dashi, napa cabbage, tofu, soy sauce, sesame.

Which allergens does Shabu-shabu contain?

Contains cereals and gluten-containing products. Contains fish and fish products. Contains soybeans and soybean products. Contains sesame seeds and sesame products.

How do you pronounce Shabu-shabu?

しゃぶしゃぶ (Japanese) is pronounced /ɕa.bu ɕa.bu/.

Shabu-shabu

しゃぶしゃぶPronunciation (IPA) /ɕa.bu ɕa.bu/

A Japanese hot pot of thinly sliced beef swished briefly in simmering kombu broth, then dipped in ponzu or sesame sauce. The name comes from the sound of swishing.

Also known as: Shabu shabu · Shabushabu · Japanese hot pot

Allergens & declarations

Contains

Cereals (gluten)

Wheat

Contains cereals and gluten-containing products

Fish

Contains fish and fish products

Soybeans

Contains soybeans and soybean products

Sesame Seeds

Contains sesame seeds and sesame products

This describes the classic recipe, so you know what to ask about. It is not a declaration for any particular kitchen — recipes and suppliers vary, and only the restaurant can tell you what is in the dish it serves.

In detail

Shabu-shabu is a Japanese hot pot in which very thin slices of beef and vegetables are cooked at the table by swishing them through a pot of simmering kombu broth. The dish is eaten communally from a shared pot.

What it really is

Shabu-shabu is built on a light broth of kombu (dried kelp) simmered in water, with little or no added seasoning in the pot itself. Thin slices of beef, usually sirloin or chuck, are held by chopsticks and moved back and forth in the hot liquid for a few seconds until they turn from red to pink. Vegetables such as napa cabbage, shungiku (chrysanthemum greens), leeks, mushrooms and tofu are cooked in the same pot. Each piece is then dipped into a sauce, most often ponzu (citrus and soy) or a sesame sauce. Noodles, usually udon or glass noodles, are often added to the broth at the end.

The name is onomatopoeic, taken from the sound of the meat being swished in the water. The dish differs from sukiyaki, which is cooked in a sweet soy-based broth with the ingredients simmered together, and from nabe, a broader family of hot pots in which the ingredients are left to cook in the stock.

How it's served

Each diner cooks the thin beef and vegetables in the shared pot at the table and eats them immediately.
Cooked pieces are dipped in ponzu, sesame sauce, or both, often with grated daikon and chopped spring onion.
Noodles or rice are added to the leftover broth at the end of the meal.
Shabu-shabu is usually served as a main course with steamed rice on the side.

Name the beef cut (usually thinly sliced sirloin or chuck) and say the broth is kombu-based, with dipping sauces served separately.
List the dipping sauces, for example ponzu (contains soy sauce and wheat) and goma (sesame) dressing, since both carry allergens.
Flag that the dish contains soy, wheat and sesame in the sauces, and fish-free tofu when soy is present.
State whether udon or glass noodles are included in the broth, and whether it is served as a set for one or for sharing.

Typical ingredients

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Frequently asked questions

What is Shabu-shabu?: A Japanese hot pot of thinly sliced beef swished briefly in simmering kombu broth, then dipped in ponzu or sesame sauce. The name comes from the sound of swishing.
Where does Shabu-shabu come from?: Shabu-shabu — country of origin: Japan.
What is Shabu-shabu made of?: Beef, dashi, napa cabbage, tofu, soy sauce, sesame.
Which allergens does Shabu-shabu contain?: Contains cereals and gluten-containing products. Contains fish and fish products. Contains soybeans and soybean products. Contains sesame seeds and sesame products.
What is Shabu-shabu also known as?: Shabu shabu, Shabushabu, Japanese hot pot.
How do you pronounce Shabu-shabu?: しゃぶしゃぶ (Japanese) is pronounced /ɕa.bu ɕa.bu/.