“Swish swish” is the literal meaning of shabu shabu. It’s a poetic and surprisingly accurate summary of Japanese hot pot cooking. I decided to have tis wonderful Japanese dish at home.
The dish is traditionally made with thinly sliced beef. I added shrimps, tofu and vegetables, including Chinese cabbage, bok choy, nori (edible seaweed), carrots, kale,. In some places, udon, mochi or harusame noodles may also be served, but i went with rice noodles tonight.
The dish is prepared by submerging a very thin slice of meat or a piece of vegetable in a pot of boiling water or dashi (broth) made with kombu (kelp) and swishing it back and forth several times. Cooked meat and vegetables are usually dipped in ponzu or “goma” (sesame seed) sauce before eating. Once the meat and vegetables have been eaten, leftover broth from the pot is customarily combined with the remaining rice or noodles, and the resulting soup is usually eaten last.
Simply, health & yummy!