Shabu-shabu is a popular Japanese hot pot dish known for its interactive, communal dining experience. The name "shabu-shabu" comes from the sound made when thin slices of meat are swished through a pot of hot broth, usually made from kombu (kelp). The dish originated in Osaka in the mid-20th century but has roots in traditional Chinese hot pot. It's now enjoyed throughout Japan and globally, often in specialized restaurants.
Shabu-shabu centers around thinly sliced meat, typically beef, though pork, chicken, and seafood options are also available. The meat is sliced so thin that it cooks almost instantly when dipped in the broth. Vegetables like napa cabbage, shiitake mushrooms, enoki mushrooms, carrots, tofu, and various greens are also served, making it a balanced and nutritious meal.
Broth Preparation: A pot of water or light dashi (kelp broth) is set to simmer at the table, often placed on an electric or gas burner.
Dipping and Swishing: Diners take a slice of meat with chopsticks and swish it back and forth in the simmering broth until it’s cooked to their preference—usually just a few seconds.
Dipping Sauces: After cooking, the meat and vegetables are dipped into sauces. The two most common are ponzu (a tangy citrus-based soy sauce) and gomadare (a creamy sesame sauce).
Ingredients
Meat: Premium cuts like wagyu or sirloin are often used for shabu-shabu, making it a luxurious dish.
Vegetables: Fresh, seasonal vegetables add flavor and texture.
Tofu: Adds a soft texture and absorbs the flavor of the broth.
Noodles: Udon or glass noodles are sometimes added near the end of the meal to soak up the flavors of the broth.
Shabu-shabu is as much about the social experience as the food. It’s typically eaten in groups, with everyone cooking and eating from the same pot. The process is relaxed, allowing for conversation and bonding over the meal.
Chicken katsu with Japanese curry is a comforting and flavorful dish that combines the crispy texture of fried chicken cutlets with the rich, savory flavors of Japanese curry. It's a popular meal in Japan and has also gained international appeal for its simple yet satisfying taste. The dish is a staple of Japanese yoshoku (Western-influenced Japanese cuisine) and is commonly found in homes, restaurants, and curry shops throughout Japan.
Chicken katsu is a Japanese-style fried chicken cutlet. It is made by coating a boneless chicken breast or thigh in flour, then dipping it in beaten egg, and finally dredging it in panko breadcrumbs before frying. Panko breadcrumbs give chicken katsu its signature light and crispy texture, which contrasts nicely with the tender chicken inside.
Japanese curry, or kare, is different from Indian or Thai curries. It's milder, thicker, and slightly sweet with a savory flavor profile. The base of Japanese curry is often made using store-bought curry roux blocks, which are a combination of spices, flour, and fat. The curry is typically cooked with a variety of vegetables like onions, carrots, and potatoes, creating a hearty, stew-like consistency.