Shabu-shabu
This is a very cool Japanese version of the famous Chinese steamboat or Mongolian hot-pot, where a selection of raw meats and vegetables are laid out on the table around a central pot of simmering broth, and the diners cook their meal for themselves by dipping the foods in. The Japanese think that the noise of the meat being waved through the water sounds like ‘shabu-shabu’ (which just goes to prove that one man’s onomatopoeia is another man’s gobbledegook).
This interactive style of feasting is my favourite way to eat, because it’s fun and rowdy, and everybody really gets to grips with their food. It’s also remarkably good for you because it’s low-fat and super-fresh. It’s the fondue for the 21st century!
Shabu-shabu is a fantastic way to get your guests relaxed and having fun with each other, and it’s especially good for breaking the ice for a group who don’t know each other very well. The cooking process becomes a communal affair and a team effort as people steal each other’s food, help each other cook and swap tips on and sauce combinations. A word of warning though: it’s not a great dish for young kids because of that saucepan of simmering water on the table.
How to eat shabu-shabu
Pick up whichever meat and vegetables you fancy using chopsticks (or slotted spoons) and dip briefly in the stock to cook it. The best beef really shouldn’t take more than a few seconds – you don’t want it boiled – just blanched.
When everyone’s had their fill of meat, you drop in some noodles then serve in bowls as a broth to cleanse your palate.
