shabushabu

Shabushabu is a Japanese hot pot dish in which diners briefly swish wafer-thin slices of meat and vegetables in a pot of boiling broth, then dip the cooked items into sauces before eating. The name shabu-shabu imitates the swishing sound made when the meat is moved in the pot.

The dish was developed in Japan in the mid-20th century and became popular in the Kansai region, particularly Osaka and Kobe. It draws on East Asian hot pot traditions, adapting them with very thinly sliced beef and a simple kombu-based broth.

Common ingredients include beef or pork, sometimes lamb or seafood, along with vegetables such as napa cabbage, chrysanthemum greens, shiitake or enoki mushrooms, tofu, and udon or rice noodles. The broth is typically a light kombu dashi or plain water. Dipping sauces usually include ponzu and a sesame-based goma sauce.

Shabushabu is typically prepared at a dining table with a portable burner and a shallow pot. Each guest swishes meat in the simmering broth for a few seconds until just cooked, then transfers it to a plate. After all items are cooked, noodles may be added to the remaining broth to finish the meal.

Variants exist across Japan and in other countries. Beef is the most common meat, but pork, lamb, chicken, and seafood are also used. In contrast to sukiyaki, shabu-shabu uses a clear broth and separate dipping sauces rather than a shared simmering sauce. International versions often adapt sauces and ingredients to local tastes.

Nutritionally, shabushabu can be high in protein with relatively lean meat choices, and the broth is typically low in calories; sauces can add fat and sodium. The dish is associated with communal dining and is commonly served in specialized restaurants as well as home meals.