What is shabu shabu?

Shabu shabu is a communal way of eating around a hotpot. Because it is a communal way of eating, it is best suited to a small group of 2-6 people who know each other well.

What does it mean?

Shabu shabu is an onomatopoeic expression that means something like ‘swish swish’. The meat is sliced so thinly that it cooks very quickly, with just a swish through the hot stock.

Is it like fondue?

Yes, in terms of the communal nature of the experience, but it’s much lighter than either a cheese fondue or a meat fondue cooked in oil. It’s also much more varied, as there are often 2 or 3 types of meat or seafood and many types of vegetables.

What about the sauce?

I like to serve two types of sauce with shabu shabu: one a thick sesame sauce and a thinner soy sauce-based sauce. I have memories of grinding the toasted sesame seeds as a child and it goes very well with vegetables, especially green ones. I also make a yakiniku style sauce, flavoured with yuzu.

What happens to the stock?

If you still have room after all the meat and vegetables, I’ll take away the stock and turn it into a delicious soup which you sip on its own or as a soup for noodles. The stock begins as simply water and a piece of konbu seaweed (kelp) but after it’s had so much meat and vegetables cooking it, its flavour becomes deeper and more complex. It reminds me of the story of ‘stone soup’.