Shabu-shabu, which can also be spelled shyabu-shyabu, is a popular Japanese dish. It is so famous that it is served in many Japanese restaurants all over the world. Although a ‘young’ dish (young for the fact that it was introduced in a restaurant in Osaka only in the late 20th century), shabu-shabu has quickly gained worldwide popularity and was able to satisfy even the most discriminating plates of the western world. Originally, the Japanese would prepare this dish by thinly slicing beef. However in many other countries, other versions were adopted such as those made of crab, lobster, chicken, pork and even lamb meat.
How to Make Beef Shabu-shabu: The Ingredients
- 3 inches dried kombu (kelp)
- 1 lb. hakusai (Chinese cabbage), washed and chopped
- 1/4 lb. negi, washed and diagonally and thinly sliced
- 1 block cotton tofu, cut into bite-size pieces
- 1 enoki mushroom, trimmed and cut in half lengthwise
- 1/4 lb. carrot, peeled and cut into thin round slices
- 1 1/2 lb. sirloin beef, very thinly sliced
- ponzu sauce for dipping (ponzu sauce is a sauce basically made of citrus juices)
In addition to the ponzu sauce, the video also shows how to make a delicious sesame sauce and porridge that would perfectly go along with the steaming shabu-shabu.
How to Eat a Shabu-shabu
One of the common mistakes in eating this dish is that people would drink the broth first before swishing the thin slices of meat in there. Doing so makes these people ask for more broth from the waiter. Remember that the proper way of eating shabu-shabu is to swish the vegetables and meat first in the simmering broth for around 10 seconds.
After swishing, you are now ready to dip the ingredients into the sauce. Typically, the ponzu sauce is for the vegetables while the creamy sesame sauce is for the meat. Mixing the two sauces together is a ‘no-no’ as you will only end up with a clash of flavors. Lastly, do not forget about your porridge or rice.