Syabu-syabu (“shabu-shabu” is the correct spelling) is a traditional Japanese one-pot dish, a style of cooking in which thinly sliced fresh meat and vegetables are quickly boiled in hot water or broth. It is characterized by its simple yet delicious cooking method, and is one of the most popular Japanese foods that foreigners can easily get used to.
This article will explain the origin, background, and the way to enjoy syabu-syabu.
Originating in China, Beijing
The origin of syabu-syabu can be traced back to Beijing, China. In Beijing, there has long been a traditional dish called "shuang yang lau", in which thinly sliced mutton is boiled in boiling water and eaten. This dish is believed to be the original form of syabu-syabu. Lamb was eaten in Beijing to warm the body during the cold winters because of its high fat content and heat-retaining properties.
Syabu-syabu was introduced to Japan by a Japanese folk art activist who returned to Japan after World War II. He was staying in Beijing as a military doctor when he was impressed by the taste of this dish. After returning to Japan, he introduced this dish to Japanese restaurants, which is believed to have been the beginning of syabu-syabu in Japan.
Why “Syabu-syabu”
The very unique name "Syabu-Syabu" is said to have been created in 1952 by Chuichi Miyake, then president of the prestigious Osaka restaurant "Suehiro”.
At the time, Suehiro had already successfully developed a "delicious beef nabe dish”, but could not find an appropriate name for the dish. Then one day, he noticed that when the restaurant's employees were washing their hand towels, they looked remarkably similar to the way beef was dipped into the broth. In that moment, inspired by the sound they heard, Miyake gave it the unique and memorable name "syabu-syabu”.
Initially, when syabu-syabu was first introduced, it was sometimes laughed at for its unusual name, but as its value was recognized, it soon became so prosperous that people formed long lines in front of its restaurants.
How to eat Syabu-syabu
1. Preparation of main ingredients
The main ingredients for syabu-syabu are meat and vegetables. First, thinly slice meats such as beef or pork, and chill them in the refrigerator. Keeping the meat cold before placing it into hot water helps retain the juices, resulting in a juicy texture.
Vegetable options include Chinese cabbage, leeks, shiitake mushrooms, enoki mushrooms, and garland chrysanthemum. It is a good idea to cut these vegetables into bite-size pieces and have them ready to throw into the pot immediately. In addition, other items such as tofu, konnyaku, udon noodles, and soba noodles should also be prepared for a variety of delicious syabu-syabu.
2. Add vegetables to almost boiling water
Next, put water and kombu (kelp) in a pot and heat to make soup stock. Once it's just about to boil, remove the kombu and gradually add the vegetables to the hot water, starting with those that take longer to cook. By thoroughly heating them until they become tender, the nutrients and flavors will dissolve into the water, enhancing the overall deliciousness.
3. Syabu-syabu one piece of meat at a time
Finally, pick up the meat one piece at a time with chopsticks and dip it into hot water for the "syabu-syabu time”. When the meat color changes, take it out and dip it into a sauce such as ponzu or sesame sauce. It is recommended to eat the meat with vegetables in the pot to add more flavor to the dish. As a precaution, lye may appear in the hot water, but removing it frequently will preserve the quality of the dish.
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