Shabu-Shabu
“Japanese communal hot pot where paper-thin slices of beef are swished briefly in kombu dashi broth.”
Kombu
Tofu
Enokitake
Carrot
Tahini
RiceWhere it comes from
Shabu-Shabu is a communal Japanese hot pot experience that emphasizes the joy of cooking together. Originating from the Osaka region, this dish features paper-thin slices of beef swished in a flavorful kombu dashi broth. A surprising detail is the term 'shabu-shabu' itself, which mimics the sound of the meat being swished in the hot broth.
On the Palate
What goes into it
How it's made
- 1
Prepare a kombu dashi broth by simmering kelp in water to extract its umami flavor.
- 2
Thinly slice high-quality beef, ensuring it cooks quickly when swished in the hot broth.
- 3
Gather an array of vegetables, mushrooms, and tofu for dipping into the broth.
- 4
Cook the beef and vegetables in the broth until just tender, then dip in ponzu sauce for added flavor.
