Japanese Shabu-shabu(syabu-syabu)

Shabu-shabu (japanese: しゃぶしゃぶ), also spelled syabu-syabu, is a Japanese variant of hotpot. The dish is related to sukiyaki in style, where both use thinly sliced meat and vegetables, and usually served with dipping sauces. However, it is starkly different in taste; shabu-shabu is more savory and less sweet than sukiyaki. It is considered a winter dish but is eaten year-round.

Ingredients
The dish is traditionally made with thinly sliced beef, though modern preparations sometimes use pork, crab, chicken, duck, or lobster. Most often, tender ribeye steak is used, but less tender cuts such as top sirlion are also common. A more expensive meat, such as Wagyu, may also be used for its enhanced flavor and texture.

Shabu-shabu is usually served with tofu and vegetables, including Chinese Cabbage, Chrysanthemum leaves, nori(edible seaweed), onions, carrots, shiitake mushrooms and enokitate mushrooms. In some places, Udon and/or harusame noodles may also be served.

Preparation

The dish is prepared by submerging a very thin slice of meat or a piece of vegetable in a pot of boiling water or dashi (broth) made with kombu(kelp) and swishing it back and forth several times. (The familiar swishing sound is where the dish gets its name. Shabu-shabu roughly translates to "swish-swish".) Cooked meat and vegetables are usually dipped in ponzu or "goma" (sesame seed) sauce before eating with a bowl of steamed white rice.

Once the meat and vegetables have been eaten, leftover water from the pot is customarily combined with the remaining rice, and the resulting soup is usually eaten last.