How to eat Shabu-shabu: A Guide to Japanese Hot Pot Heaven
What is shabu-shabu? Simply put, this mysteriously-named dish is a popular style of nabemono, or Japanese hot pot, featuring paper-thin slices of tender meat and fresh vegetables cooked together in a large open pot. Unlike other types of hot pot, where the ingredients are cooked together before serving, shabu-shabu ingredients are served raw and cooked tableside during the meal, similar to fondue.
This particular way of eating hot pot dining originated in Osaka during the 1950s but has since spread all across Japan and even to other countries. It gets its name from the Japanese onomatopoeia for “swish, swish,” as each piece of meat is lightly swished around in boiling broth before eating.
Shabu-shabu can be eaten at specialty restaurants or enjoyed at home, especially during the winter, but a summer version called hiyashi shabu or rei shabu (chilled shabu-shabu) also exists.
Shabu-shabu can be eaten at specialty restaurants or enjoyed at home, especially during the winter, but a summer version called hiyashi shabu or rei shabu (chilled shabu-shabu) also exists.
The best thing about shabu-shabu is that the ingredients can be customized to one’s own taste and preferences, from a decadent meal of A5-ranked wagyu beef to a healthy vegetarian spread full of fresh produce.
Learn how to eat shabu shabu like a master with this video, and read on for more information.
Shabu Shabu Equipment
The main items required for shabu-shabu are a large Japanese pot called a nabe and a way to cook the meal tableside. For home cooking, a portable burner or hot plate works, while many shabu-shabu specialty restaurants actually have induction heating (IH) cooktops built directly into their tables.
It is useful to keep a ladle handy to scoop out hard-to-pick-up items like noodles as well as a small skimmer to skim froth from the surface of the broth during cooking. When dining in a group, it’s also polite to use a pair of cooking and serving chopsticks separate from everyone’s own chopsticks, as touching communal food with one’s personal chopsticks can be considered rude outside of an informal family meal. In addition, each diner should have their own bowls of dipping sauce to customize to their individual tastes.
Shabu Shabu Ingredients
The traditional broth for shabu-shabu is a simple dashi made from kombu seaweed, with no additional flavors added since the meat and vegetables are dipped in sauce before eating. However, it’s becoming more popular for restaurants to offer shabu shabu with flavored hot pot broth such as kimchi broth, tomato dashi, and even soy collagen broth. A split nabe pot with a divider down the center can also be used to cook with two different kinds of broth at once.
Shabu-shabu is eaten with a variety of thinly sliced meats and fresh vegetables. Paper-thin slices of beef and pork are the most common offerings, but chicken, seafood, and even lamb are served in some restaurants. Tofu is another good protein option that is also suitable for vegetarians. For the vegetables, napa cabbage, onion, carrot, and mushrooms are fairly standard, in addition to seasonal produce like tender spring greens, sweet summer corn, and autumn yams.
Shabu-shabu is eaten with a variety of thinly sliced meats and fresh vegetables. Paper-thin slices of beef and pork are the most common offerings, but chicken, seafood, and even lamb are served in some restaurants. Tofu is another good protein option that is also suitable for vegetarians. For the vegetables, napa cabbage, onion, carrot, and mushrooms are fairly standard, in addition to seasonal produce like tender spring greens, sweet summer corn, and autumn yams.
One thing about how to eat shabu-shabu which sets it apart from other kinds of Japanese hot pot meals is that it involves dipping meat and vegetables into a large variety of assorted sauces. The two main styles of shabu-shabu dipping sauce are ponzu, a citrusy soy sauce, and goma-tare, a type of sesame sauce. Condiments like sliced green onions, grated daikon radish, shichimi pepper, and chili oil can all be added to customize the flavor.
Shabu-shabu is usually enjoyed with a bowl of rice. Typically, plain steamed white rice is offered, but sprouted brown rice is a good choice for a healthier option. Noodles can also be enjoyed with shabu-shabu such as harusame, a type of thin glass noodle, or thick udon noodles, which can be added to the soup pot at the end of the meal.
Shabu-shabu is usually enjoyed with a bowl of rice. Typically, plain steamed white rice is offered, but sprouted brown rice is a good choice for a healthier option. Noodles can also be enjoyed with shabu-shabu such as harusame, a type of thin glass noodle, or thick udon noodles, which can be added to the soup pot at the end of the meal.
How to Eat Shabu-shabu
First, the server will bring a pot of broth to the table. Cover the nabe pot and allow the broth to come to a boil, then reduce it to a simmer for cooking. During the meal, try to keep the broth at a low boil to prevent overcooking.
Then, add vegetables to the pot and cook briefly to add flavor to the broth. Harder vegetables like carrots will take longer to cook, while leafy vegetables tend to cook more quickly.
Next, cook the meat and seafood, swishing the pieces lightly through the broth or submerging them briefly. Cook only enough meat at a time for one or two bites, rather than trying to cook everything at once. Shabu-shabu should be enjoyed like fondue, with the ingredients cooked over the course of the meal. In addition, adding too many items to the nabe pot at once can lower the temperature of the boiling broth and interrupt cooking.
Then, add vegetables to the pot and cook briefly to add flavor to the broth. Harder vegetables like carrots will take longer to cook, while leafy vegetables tend to cook more quickly.
Next, cook the meat and seafood, swishing the pieces lightly through the broth or submerging them briefly. Cook only enough meat at a time for one or two bites, rather than trying to cook everything at once. Shabu-shabu should be enjoyed like fondue, with the ingredients cooked over the course of the meal. In addition, adding too many items to the nabe pot at once can lower the temperature of the boiling broth and interrupt cooking.
Remove the cooked meat and vegetables from the pot and dip them into the various sauces. Generally, ponzu is used for vegetables and sesame sauce for meat, although this can be varied according to one’s own personal tastes.
Enjoy the cooked meat and vegetables dipped simply in sauce, or eat them together with rice.At the end of the meal, rice or udon noodles mixed with raw beaten egg can be added to the broth for everyone to share as a finisher.
Enjoy the cooked meat and vegetables dipped simply in sauce, or eat them together with rice.At the end of the meal, rice or udon noodles mixed with raw beaten egg can be added to the broth for everyone to share as a finisher.
How to cook Shabu-Shabu
INGREDIENTS
1 cut of kombu (dried kelp) (about 10 g)
1/4 napa cabbage (about 350 g)
½ bunch shungiku (Garland Chrysanthemum) or mizuna greens (about 115 g)
1 Negi (leeks) (about 110 g)
1 package enoki mushrooms or shimeji mushroom as you like (about 200 g)
4 shiitake mushrooms (about 65 g)
2 inches carrot (about 65 g)
1 package medium firm tofu (about 396 g)
450 g thinly sliced beef (chuck or rib eye), or pork (113-140 g per person)
1 package udon noodles (about 250 g) or cooked rice (Typically, hot pot meal ends with cooking udon noodles or porridge.)
You can also add any other vegetables as you like.
1/4 napa cabbage (about 350 g)
½ bunch shungiku (Garland Chrysanthemum) or mizuna greens (about 115 g)
1 Negi (leeks) (about 110 g)
1 package enoki mushrooms or shimeji mushroom as you like (about 200 g)
4 shiitake mushrooms (about 65 g)
2 inches carrot (about 65 g)
1 package medium firm tofu (about 396 g)
450 g thinly sliced beef (chuck or rib eye), or pork (113-140 g per person)
1 package udon noodles (about 250 g) or cooked rice (Typically, hot pot meal ends with cooking udon noodles or porridge.)
You can also add any other vegetables as you like.
DIPPING SAUCE & CONDIMENTS
(You can purchase at the store, or make one on your own. Please check for the recipe.)
Ponzu Sauce
Sesame Sauce
Shichimi Togarashi (Japanese seven spice) - optional
Grated Daikon Radish – optional
Chopped Green Onion – optional
Sesame Sauce
Shichimi Togarashi (Japanese seven spice) - optional
Grated Daikon Radish – optional
Chopped Green Onion – optional
Preparing Broth
1. Fill a donabe (or any large pot) two-thirds full with water. Add kombu (dried kelp) and soak in water for at least 30 minutes. **You can lightly wipe the kelp before putting it into the water. The white powders on the surface are umami extract, so please do not over rinse.
While preparing the broth, let’s prepare the dipping sauce and all the other ingredients!
While preparing the broth, let’s prepare the dipping sauce and all the other ingredients!
Preparing Dipping Sauce and Condiments
Grated Daikon Radish
Use grater or food processor and make the grated daikon radish. (5 cm cut of daikon)
Chopped Green Onion
Chop the green onion into about 2-3 mm (1 green onion)
Ponzu Sauce Recipe: (2-3 people)
*Soy Sauce <5 tablespoon>
*Vinegar <4 tablespoon>
*Mirin <3 tablespoon>
*Lemon juice < 6 to 9 drops >
1. Mix all the *ingredients together
Sesame Sauce Recipe: (2-3 people)
Ground Sesame Seeds (white) – 2 tablespoon
Mirin – 2 tablespoon
Sugar – 1 tablespoon
Soy Sauce – 1 tablespoon
Mayonnaise – 1 tablespoon
Vinegar – 1 teaspoon
Miso paste – 1/2 teaspoon
Sesame oil – 1/2 teaspoon
1. Wisk Miso paste and Mirin well together until the miso paste becomes smooth.
2. Add all the other ingredients and mix. Then microwave for 1 minute.
3. Wait until it gets cool.
Use grater or food processor and make the grated daikon radish. (5 cm cut of daikon)
Chopped Green Onion
Chop the green onion into about 2-3 mm (1 green onion)
Ponzu Sauce Recipe: (2-3 people)
*Soy Sauce <5 tablespoon>
*Vinegar <4 tablespoon>
*Mirin <3 tablespoon>
*Lemon juice < 6 to 9 drops >
1. Mix all the *ingredients together
Sesame Sauce Recipe: (2-3 people)
Ground Sesame Seeds (white) – 2 tablespoon
Mirin – 2 tablespoon
Sugar – 1 tablespoon
Soy Sauce – 1 tablespoon
Mayonnaise – 1 tablespoon
Vinegar – 1 teaspoon
Miso paste – 1/2 teaspoon
Sesame oil – 1/2 teaspoon
1. Wisk Miso paste and Mirin well together until the miso paste becomes smooth.
2. Add all the other ingredients and mix. Then microwave for 1 minute.
3. Wait until it gets cool.
Preparing Ingredients
1. Cut napa cabbages into about 5 cm pieces, and then cut each piece into half or one-third. (Cut the thick white part into smaller pieces and leaves in bigger pieces.)
2. Cut the shungiku, mizuna green or any other green vegetables into 5 cm pieces.
3. Cut the white part of negi (leeks) diagonally into 1.5 cm thick pieces.
4. Rinse enoki and shimeji mushrooms. Discard the bottom of both mushrooms and separate into smaller chunks.
5. Cut the stem of shiitake mushrooms. You can cut the surface of shiitake mushroom with x-shaped cuts to make shiitake mushroom easier to absorb broth.
6. Cut the carrot into ¼ inch rounds.
7. Cut the tofu into 2 - 3 cm thick square pieces.
8. Prepare udon noodles according to the instructions on the package, such as put frozen udon in a boiling water and reheat for 1 minute or microwave for 2 minutes. Transfer to iced water, and drain well.
9. Arrange all the ingredients on a serving platter.
2. Cut the shungiku, mizuna green or any other green vegetables into 5 cm pieces.
3. Cut the white part of negi (leeks) diagonally into 1.5 cm thick pieces.
4. Rinse enoki and shimeji mushrooms. Discard the bottom of both mushrooms and separate into smaller chunks.
5. Cut the stem of shiitake mushrooms. You can cut the surface of shiitake mushroom with x-shaped cuts to make shiitake mushroom easier to absorb broth.
6. Cut the carrot into ¼ inch rounds.
7. Cut the tofu into 2 - 3 cm thick square pieces.
8. Prepare udon noodles according to the instructions on the package, such as put frozen udon in a boiling water and reheat for 1 minute or microwave for 2 minutes. Transfer to iced water, and drain well.
9. Arrange all the ingredients on a serving platter.
How to Cook Shabu Shabu
1. Set a portable gas burner and put the donabe (pot) with broth on the stove.
2. Slowly simmer the broth over low heat. Take out the kombu (Kelp) right before water starts to boil.
3. Add the tofu, the tough part of napa cabbage and shungiku or mizuna green, negi leek, carrots, and some mushrooms. Cover to cook for about 10 minutes. * You don’t have to put all the ingredients at once. You will add more ingredients and cook repeatedly as you eat.
2. Slowly simmer the broth over low heat. Take out the kombu (Kelp) right before water starts to boil.
3. Add the tofu, the tough part of napa cabbage and shungiku or mizuna green, negi leek, carrots, and some mushrooms. Cover to cook for about 10 minutes. * You don’t have to put all the ingredients at once. You will add more ingredients and cook repeatedly as you eat.
What is Shabu-shabu? It’s a Simple, Social and Sumptuous Feast
Shabu-shabu is a perfect option for a delicious and uniquely Japanese meal with a fun, social element to it, easy to make and even easier to eat. Try making it at home for a group dinner, or check out Savor Japan's shabu-shabu restaurant listings, the very best guide to Japanese hotpot restaurants and beyond.
Finally, we will introduce 5 restaurants in Tokyo where you can enjoy fantastic shabu-shabu. Since you've just learned about how to eat shabu-shabu, this is the perfect opportunity to try it out!
Finally, we will introduce 5 restaurants in Tokyo where you can enjoy fantastic shabu-shabu. Since you've just learned about how to eat shabu-shabu, this is the perfect opportunity to try it out!
1. Moritaya Tokyo Marunouchi Branch
Experience the captivating allure of Shabu-shabu within the enchanting ambiance of Moritaya Tokyo Marunouchi Branch. In this renowned Sukiyaki/Shabu-shabu restaurant, the waitstaff assumes a pivotal role, skillfully preparing the dishes and engaging in delightful interactions with valued customers. Recognizing the importance of their contribution, our protagonist humbly embraces their position as a behind-the-scenes supporter, empowering the captivating exchanges and culinary enchantment that unfold between customers and the dedicated waitstaff at Moritaya Tokyo Marunouchi Branch.
Moritaya Tokyo Marunouchi Branch
Open: Lunch 11:00-15:00 (last order 14:00) [Weekdays, Saturday] Dinner 17:00-23:00 (last order 21:30) [Sunday, Holidays] Dinner 17:00-22:00 (last order 20:30)
Closed: None
Average price: [Dinner] 15,000 JPY / [Lunch] 10,000 JPY
Access: JR Sobu Line, JR Chuo Line, JR Yamanote line, JR Keihin-Tohoku Line / Tokyo Metro Marunouchi line 1 minute walk from Tokyo Station.
Address: Marunouchi Building 35F, Marunouchi 2-4-1, Chiyoda, Tokyo Map
More Details Reservation
Closed: None
Average price: [Dinner] 15,000 JPY / [Lunch] 10,000 JPY
Access: JR Sobu Line, JR Chuo Line, JR Yamanote line, JR Keihin-Tohoku Line / Tokyo Metro Marunouchi line 1 minute walk from Tokyo Station.
Address: Marunouchi Building 35F, Marunouchi 2-4-1, Chiyoda, Tokyo Map
More Details Reservation
2. Ginza Shabutsu
At Ginza Shabutsu, the paramount focus lies on the exquisite taste of Shabu-shabu. Formerly deemed an extravagant indulgence, the restaurant has triumphed in offering Shabu-shabu at an affordable price point while upholding its unwavering quality. This pioneering endeavor, the first of its kind in Japan, has garnered substantial recognition within and beyond the culinary realm, granting a greater number of individuals the opportunity to relish in the Shabu-shabu experience. Each ingredient is meticulously handpicked, accounting for the discernible difference in superior quality that defines Ginza Shabutsu.
Ginza Shabutsu
Open: Lunch 11:30 am - 3:00 pm (L.O. 2:30 pm) / Dinner 5:00 pm - 10:00 pm (L.O.9:30 pm)
Closed: None
Average price: [Dinner] 4,000 JPY / [Lunch] 1,000 JPY
Access: 5-minute walk from Ginza Station on the Tokyo Metro Ginza Line, Marunouchi Line, and Hibiya Line
Address: B1F, Torishige Bldg., 6-9-15, Ginza, Chuo-ku, Tokyo Map
More Details Reservation
Closed: None
Average price: [Dinner] 4,000 JPY / [Lunch] 1,000 JPY
Access: 5-minute walk from Ginza Station on the Tokyo Metro Ginza Line, Marunouchi Line, and Hibiya Line
Address: B1F, Torishige Bldg., 6-9-15, Ginza, Chuo-ku, Tokyo Map
More Details Reservation
3. Shabu-shabu & Sushi Hassan
Shabu-shabu & Sushi Hassan, established in 1979, is a long-standing restaurant where you can savor both Shabu-shabu and Sushi. The spacious interior of over 400 square meters, set away from the bustle of Roppongi, features blackboard walls reminiscent of the Edo period, a modern-style inner garden, and corridors, creating an extraordinary atmosphere.
In addition to luxurious course meals such as the signature “Matsusaka Beef Sukiyaki Course” and “Black Wagyu Beef Sukinabe Sushi Kaiseki,” various all-you-can-eat menus are also available. The nine private rooms can be used without removing shoes, ensuring a comfortable experience for international visitors. While respecting traditional Japanese style, the restaurant offers a new dining experience.
In addition to luxurious course meals such as the signature “Matsusaka Beef Sukiyaki Course” and “Black Wagyu Beef Sukinabe Sushi Kaiseki,” various all-you-can-eat menus are also available. The nine private rooms can be used without removing shoes, ensuring a comfortable experience for international visitors. While respecting traditional Japanese style, the restaurant offers a new dining experience.
Shabu-shabu & Sushi Hassan
Open: [Monday - Friday] Dinner 5:00 pm - 10:00 pm (L.O. 9:00 pm), [Saturday, Sunday, National Holidays] Lunch 11:30 am - 3:00 pm (L.O. 2:00 pm) / Dinner 4:30 pm - 10:00 pm (L.O. 9:00 pm)
Closed: Irregular
Average price: [Dinner] 8,000 JPY / [Lunch] 2,000 JPY
Access: Take Exit 3 of Roppongi Station on the Tokyo Metro Hibiya Line and go straight to the left. It's located on the B1F of the Roppongi Denki Building next to Sumitomo Mitsui Banking Corporation.
Address: B1F, 6-1-20, Roppongi, Minato-ku, Tokyo Map
More Details Reservation
Closed: Irregular
Average price: [Dinner] 8,000 JPY / [Lunch] 2,000 JPY
Access: Take Exit 3 of Roppongi Station on the Tokyo Metro Hibiya Line and go straight to the left. It's located on the B1F of the Roppongi Denki Building next to Sumitomo Mitsui Banking Corporation.
Address: B1F, 6-1-20, Roppongi, Minato-ku, Tokyo Map
More Details Reservation
4. Sukiyaki Kappo Yoshizawa
At this restaurant, you can enjoy shabu-shabu and sukiyaki made with the high quality wagyu you would expect from a wholesaler. All the seats are located in private rooms, and staff members will prepare your food in the most delicious way possible, so you don't have to worry about cooking it yourself. The [Shabu-Shabu (A la carte)] (6,000 JPY (plus tax)) is served with ponzu and a special sesame seed sauce made with an old recipe that has remained unchanged since the shop's inception. The meat is handled by an expert from when it is stocked until it is sold, and is aged to preserve it in the utmost quality. You will be moved to tears by the delicious taste of the meat when eating it as shabu-shabu.
Sukiyaki Kappo Yoshizawa
Open: Normal hours: 11:00-22:00, last order at 21:00 / Lunch: 11:00-15:00
Closed: None
Average price: [Dinner] 14,000 JPY / [Lunch] 4,000 JPY
Access: Three minutes' walk from exit A12/13 of Ginza Station, Tokyo Metro Ginza Line. Two minutes' walk from exit A8 of Higashi-ginza Station, Toei Asakusa Line.
Address: 3-9-19 Ginza , Chuo-ku, Tokyo Map
More Details
Closed: None
Average price: [Dinner] 14,000 JPY / [Lunch] 4,000 JPY
Access: Three minutes' walk from exit A12/13 of Ginza Station, Tokyo Metro Ginza Line. Two minutes' walk from exit A8 of Higashi-ginza Station, Toei Asakusa Line.
Address: 3-9-19 Ginza , Chuo-ku, Tokyo Map
More Details
5. Shabu Zen Yotsuya branch
Located just a stone's throw away from Yotsuya-Sanchome Station on the Subway Marunouchi Line, Shabuzen Yotsuya Branch offers an enticing all-you-can-eat experience of Shabu-shabu and Sukiyaki. Renowned for their commitment to Japanese black beef, a tradition upheld since its inception, the restaurant guarantees a delectable feast. Guests can relish their all-you-can-eat meal at a leisurely pace, free from the constraints of time. To add to the indulgence, an all-you-can-drink option is available, catering to the preferences of those who appreciate fine beverages. Step inside, and you'll discover a charming, contemporary Japanese interior that sets the perfect ambiance for an unforgettable dining experience.
Shabu Zen Yotsuya branch
Open: Dinner 5:00 pm - 11:00 pm (last order 10:00 pm) / Lunch 12:00 pm - 2:30 pm (last order 2:00 pm)
Closed: None
Average price: [Dinner] 7,000 JPY / [Lunch] 1,500 JPY
Access:
Address: Chuo Building 6F, 3-8 Yotsuya, Shinjuku-ku, Tokyo Map
More Details
Closed: None
Average price: [Dinner] 7,000 JPY / [Lunch] 1,500 JPY
Access:
Address: Chuo Building 6F, 3-8 Yotsuya, Shinjuku-ku, Tokyo Map
More Details
Disclaimer: All information is accurate at time of publication.
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Discover Restaurants By Area
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Tokyo Area
Japan's largest city, Tokyo, is the center of culinary culture in Japan. Countless Tokyo restaurants serve every kind of food imaginable and the Toyosu fish market keeps restaurants stocked with the nation's finest fish.
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Near Tokyo
Coastal areas, mountains and valleys surrounding Tokyo are bursting with tourist destinations, such as hot springs and ski slopes, where many unique foods are only available locally.
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Kyoto and Osaka Area
The cities of Kyoto and Osaka, together with their surrounding areas, have greatly influenced Japan's culinary culture since the 7th Century. The region is renowned for its entertainment, Kobe beef, and wide-ranging traditional dishes.
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Hokkaido Area
The island of Hokkaido is home to wide-ranging produce of the finest quality, such as rice, meat, vegetables, fish and fruit. Popular dishes from Hokkaido include robatayaki (food slowly roasted on skewers) and Sapporo miso ramen.
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Northern Honshu (Tohoku)
The northern end of Japan's main island, Honshu, is renowned for its seasonal fruit and vegetables, nation-leading harvest of fish (especially tuna from Ohma), and delicious beef from Yonezawa, Sendai and Yamagata.
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Central Honshu (Chubu)
Chubu is in the center of Japan's main island, Honshu, and its culinary culture reflects its position between Japan's western and eastern halves. Delicious Hida beef, world-famous Mount Fuji and many acclaimed sake breweries are in Chubu.
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Western Honshu (Chugoku)
Chugoku, on the southwest of Japan's main island, is rich with diverse produce. Many of its products are praised as Japan's best, including Matsuba crabs from Tottori and oysters from Hiroshima. Its pears and muscats are also top grade.
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Shikoku
The mild climate of Shikoku is ideal for growing citrus fruit such as sudachi. Shikoku is also famous for Sanuki udon noodles, huge yields of tiger prawn from Ehime Prefecture and the best torafugu (tiger globefish) in the country.
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Kyushu
Western culture was first introduced to Japan through Kyushu, Japan's third largest island, where the influence of Portuguese and other western cuisine influenced the creation of a colorful culinary tradition.
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Okinawa and Southeast Islands
Okinawa, Japan’s southernmost prefecture, is a treasure trove of distinctive dishes and drinks that have become popular throughout Japan, including Okinawa soba, unique sushi toppings and Awamori distilled liquor.