Shabu-shabu was introduced in Japan in the 20th century with the opening of the restaurant “Suehiro” in Osaka, where the name was invented. Its origins are traced back to the Chinese hot pot known as instant-boiled mutton. Shabu-shabu is most similar to the original Chinese version when compared to other Japanese dishes such as sukiyaki.
Most often, ribeye steak is used, but less tender cuts, such as top sirloin, are also common. A more expensive meat, such as wagyū, may also be used. It is usually served with tofu and vegetables, including Chinese cabbage, chrysanthemum leaves, nori, onions, carrots and shiitake mushrooms. In some places, udon and other noodles may also be served. Continue reading