shabu-shabu

Shabu-shabu is cooked in a shared pot at the table, often a clay donabe containing a light kombu broth. Thinly sliced beef or pork is served with ingredients such as tofu, Chinese cabbage, chrysanthemum greens, mushrooms, carrot and long green onion. The name imitates the swishing movement used to cook the meat in the hot liquid. Sesame sauce and citrus-flavoured ponzu are common dipping sauces.^[1]

Firm vegetables, mushrooms and tofu are simmered in the pot, and diners cook slices of meat as they eat. The cooked ingredients are lifted out and dipped into individual bowls of sauce; grated daikon or chopped green onion can be added as condiments. Udon noodles may be heated in the remaining broth at the end of the meal and served with ponzu diluted with that broth.^[1]