Shabu-Shabu

Shabu-shabu (しゃぶしゃぶ) is an onomatopoeia — it mimics the swishing sound of thin meat slices being dragged through simmering broth. The name perfectly describes the technique: paper-thin Wagyu is held with chopsticks and swished in a light kombu (kelp) dashi broth for just a few seconds, then dipped in either ponzu (citrus soy) or gomadare (sesame sauce).

How shabu-shabu differs from sukiyaki: - Broth: Shabu-shabu uses a delicate, nearly flavorless kombu dashi; sukiyaki uses a sweet, heavy soy-based sauce - Cooking: Shabu-shabu is a quick swish (5-10 seconds); sukiyaki simmers longer - Flavor focus: Shabu-shabu showcases the pure beef flavor; sukiyaki wraps it in sweet-savory richness - Season: Shabu-shabu is lighter, sometimes considered a warm-weather dish; sukiyaki is winter comfort food

The technique is critical. Over-cooking in shabu-shabu ruins the entire point — the beef should be barely pink, just warmed through, with the fat starting to soften but not fully rendered. At BMS 8+, properly prepared shabu-shabu Wagyu has an almost sashimi-like quality — silky, delicate, and profoundly beefy.

The meat must be sliced extremely thin — 1-2mm — which requires a professional deli slicer or a very sharp knife and partially frozen meat. The thinness is what allows the brief cooking time to work.

Like sukiyaki, shabu-shabu is a communal dining experience. The pot sits at the center of the table, everyone cooks at their own pace, and the broth gradually enriches as more meat is cooked in it. The final course is usually noodles or rice cooked in the now-flavorful broth.