All about Shabu-Shabu
Shabu Shabu: The Sound of Conviviality
Shabu shabu (しゃぶしゃぶ) is a traditional Japanese dish consisting of a hot soup in which thin slices of meat, vegetables, and tofu are immersed and cooked. The name comes from the onomatopoeic sound "shabu shabu", which reproduces the sound made by the slices of meat moving in the pot.
In addition to being a delicious and nutritious dish, shabu shabu is a convivial experience that allows you to share a meal with friends and family, dipping your own ingredients into the communal pot and cooking them at the table.
Shabu-Shabu, how is it made?
A Japanese reinterpretation of a dish originally from Mongolia, Shabu-shabu represents a symbol of conviviality since its preparation requires the attention of all diners. In Japan, shabu-shabu is prepared by placing a pot with fire in the center of the table, a cutting board with the meat ready to boil and vegetables to add as desired. How do you eat shabu shabu? Everyone chooses the slices of meat and the vegetables to soak, a little chat in company and the meal is ready: self-service mode activated! |
Shabu shabu or Sukiyaki?
The two dishes are very similar and quite popular in Japan.
Shabu shabu is characterized by a very strong-flavored broth, sometimes sour, capable of giving the meat an extra touch.
On the contrary, the broth used for sukiyaki is delicate and very light, suitable for the most refined palates or to allow the cut of meat to release all its flavour without any kind of contamination.
However, to make both dishes spectacular you can choose quality meat such as Wagyu beef (wagyu slices) which, thanks to its marbling, offers an authentic, rich and sophisticated flavour.
The accompanying vegetables range from seasonal ones to particular mushrooms present only in some regions of the eastern country, this detail is intended to underline the importance of typical products and the deep connection that some dishes have with their land of origin.
Shabu shabu, a question of details
The typical meat used to make shabu shabu is beef which, when cut into thin slices, offers a full, authentic flavour and, thanks to the broth (dashi), a strong, full-bodied aftertaste.
The particular name comes from the sound made when the ingredients are immersed and subsequently mixed in the cooking pot.
In 1955, Suehiro restaurant chose to introduce shabu shabu among its offerings in order to increase citizens' curiosity and encourage tourism.
Today, the dish is present throughout Japan and enjoys a fair amount of success, especially among tourists who, intrigued, approach restaurants dedicated exclusively to shabu shabu or sukiyaki.
To propose the classic version, it is necessary to use thinly sliced beef, however there are variations that include the use of pork, chicken, duck and lobster.
Shabu shabu is usually accompanied by vegetables such as bok choy, seaweed, onions, carrots or mushrooms, and tofu.
On the table, there should always be a small container with soy sauce and a bowl with steamed white rice, since at the end of the meal the leftovers are mixed with the remaining rice to create a sort of soup.
Sukiyaki, a question of details
Sukiyaki is made using a lighter broth, sometimes just water to which a delicate mix of soy sauce, sugar, and mirin is added.
Given the temperature of the dish, sukiyaki and shabu shabu are usually eaten in winter or, choosing premium cuts of meat such as Wagyu beef, to celebrate a special occasion.
Again, the meat is usually beef, however there are some areas of Japan where sukiyaki is served with thin slices of pork.
Vegetables such as scallions and Chinese cabbage accompany the meat along with noodles and tofu.
The cooking of the meat can vary depending on the region you are in, tradition calls for lightly grilling the slices of meat before steaming them, but this detail represents an extra touch that can change the consistency of the meat.
The advice is to choose top quality meat from certified farms such as the F.lli Assanelli farm which has made respect for the animal a real added value.
How do you eat sukiyaki? To obtain a calibrated dish with perfect cooking depending on the different immersed ingredient, it is necessary to observe small precautions that will amplify the pleasure of being all at the table. The meat should be immersed first, towards the end of cooking add the vegetables and a broken raw egg to add a touch of flavor. Finally, the noodles can be eaten separately and cooked in the same pot only when all diners have finished cooking the meat, thus avoiding the creation of an annoying mush that could be a nuisance to the taste. |
From Japan with fury
Globalization and the possibility of traveling and learning about other cultures have also allowed dishes closely tied to local tradition to board a plane and discover new shores.
To reproduce shabu shabu on our tables, very little is needed: thin slices of beef, washed and chopped vegetables like a dip, a pot and a camping stove.
Trying a new dish is a special experience that adds new habits and overturns the uses and consumptions we usually rely on.
Bovì offers the particular cut of meat with the added value of offering healthy and genuine products, all that remains is to complete the order and… set the table!