The World-Wide Sushi Restaurant Reference
Glossary entry

Shabu-shabu. Shabu-shabu is a dish cooked at the table in near-boiling water for a short period, then dipped in a sauce. Mainly baby shrimp and thin-sliced pork, beef and sometimes chicken are eaten this way, but chicken is usually prepared in a different manner when boiled, as mizutaki. They cook very quickly because it is thin or small, so timing is important. Usually there are three sauces available, one a ponzu (citron) sauce, one a sesami sauce and one grated radish in shoyu (soy) sauce. Flavoring with shichimi, a spice blend, can be done. Served with rice in a bowl. A variety of vegetables are cooked longer than the meat in the same pot. Instead of rice, noodles may be cooked in the pot to close the meal.

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