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Shabu-shabu or syabu-syabu is a relatively new variant of hotpot.  It was introduced with the opening of a specialist restaurant for this dish called "Suehiro" in Osaka. (1955)

The name shabu-shabu  is due to the swishing sound that is made when the meat is pulled back and forth in the cooking broth. Vegetables accompany the cooked meat and they are also cooked in the pot. The cooked meat and vegetables are dipped in ponzu or "goma" (sesame seed) and served with steamed white rice.

Leftover broth is combined with the remaining rice and enjoyed as soup finale.


Dipping Sauce #1
  • 4 tablespoons fresh lemon juice
  • 3 tablespoons soy sauce
  • 6 tablespoons broth from the pot

Dipping Sauce #2
  • 4 tablespoons white sesame seeds, roasted and ground
  • 6 - 8 tablespooons mayonnaise

Dipping Sauce #3
  • 3 tablespoons sesame paste
  • 1/2 cup shoyu (Japanese soy sauce)
  • 2 tablespoons mirin
  • 1 teaspoon red pepper flakes
  1.  Put the sesame paste into a bowl and slowly stir in the shoyu, mirin and red pepper flakes.

The pot:
  • 750g (26 1/2 oz.) beef sirloin (Ideally Kobe but gotta be realistic  :)  )sliced paper thin ( the trick here is to use a very sharp flat knife and ice cold meat which is quite firm) Some butchers or Sushi makers will offer this service.
  • 1 block firm tofu, sliced into thin pieces
  • 8 green onions, cut into small pieces
  • 4 large leaves Chinese Cabbage, sliced into 2 inches pieces
  • 1 bunch Spinach, washed and cut into half
  • 6 cups Dashi Broth (water may also be used)
  • 500 gm (~1lb.)  pre-cooked Udon noodles
  • Table top cooking facility. Gas, electric or fuel.

  1. Arrange the meat, tofu, and vegetables on a large platter  and set beside your cooking facility on the  dinning table.
  2. Bring the Dasi broth to a boil.  Then you cook your food in the pot.
  3. Replenish broth as necessary by adding