Culture & Lifestyle • Food

Shabu-shabu

Shabu-shabu is a Japanese nabemono hot pot dish made with thinly sliced meat and vegetables cooked briefly at the table in hot water or broth and eaten with dipping sauces.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 26, 2026|2 min read| Fact-checked

Shabu-shabu is a Japanese nabemono hot pot dish made with thinly sliced meat and vegetables cooked briefly at the table in hot water or broth and eaten with dipping sauces. The name is onomatopoeic, referring to the swishing sound made when the ingredients are stirred in the pot. It is generally considered less sweet and more savory than sukiyaki.

Description

Shabu-shabu is a nabemono-style Japanese hot pot where very thin slices of meat and vegetables are quickly cooked in hot liquid and eaten immediately. The dish is assembled and eaten at the table rather than fully prepared in advance.

Name and origin

The name shabu-shabu is onomatopoeic and refers to the swishing sound made when the ingredients are stirred in the pot. Sources describe the dish as becoming popular after World War II and originating in Japan.

Ingredients and serving

Typical shabu-shabu includes thinly sliced beef or other meats, vegetables, and dipping sauces such as ponzu or sesame sauce. The ingredients are cooked briefly, then dipped and eaten individually.

Shabu-shabu is often compared with sukiyaki, another Japanese hot pot dish. Shabu-shabu is usually described as lighter, more savory, and less sweet than sukiyaki.

Key facts

Shabu-shabu is a Japanese hot pot dish in which diners cook thin slices of meat and vegetables at the table.
The term comes from an onomatopoeic Japanese word that imitates the swishing sound of stirring ingredients in hot liquid.
It is usually served with dipping sauces, especially ponzu and sesame-based sauce.
Compared with sukiyaki, shabu-shabu is typically more savory and less sweet.
The dish is commonly prepared with beef, though other meats and seafood are also used.

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Canadian context

Shabu-shabu is available in Japanese restaurants in Canada, especially in larger cities with significant Japanese dining scenes. Canadian readers may also encounter it as part of broader interest in Japanese hot pot cuisine and communal dining.

Frequently asked questions

What is shabu-shabu?

Shabu-shabu is a Japanese hot pot dish where thin slices of meat and vegetables are cooked briefly at the table and eaten with dipping sauce.

Why is it called shabu-shabu?

The name is onomatopoeic and imitates the swishing sound made when the ingredients are stirred in the hot pot.

What sauces are used with shabu-shabu?

Common sauces include ponzu and sesame sauce.

How is shabu-shabu different from sukiyaki?

Shabu-shabu is generally less sweet and more savory than sukiyaki, and the ingredients are cooked briefly at the table.

What meat is most commonly used?

Thinly sliced beef is the most commonly cited meat, though other meats and seafood can also be used.

References

Wikipedia — https://en.wikipedia.org/wiki/Shabu-shabu
Supports: Defines shabu-shabu as a Japanese nabemono hot pot dish of thinly sliced meat and vegetables cooked at the table; explains the onomatopoeic name and comparison with sukiyaki.
Cambridge Dictionary — https://dictionary.cambridge.org/us/dictionary/english/shabu-shabu
Supports: Defines shabu-shabu as a Japanese dish of very thinly sliced meat and vegetables cooked at the table in hot liquid.
Merriam-Webster — https://www.merriam-webster.com/dictionary/shabu-shabu
Supports: Defines shabu-shabu as a Japanese dish of thinly sliced beef and vegetables cooked briefly in simmering broth at the table.
Britannica — https://www.britannica.com/topic/shabu-shabu
Supports: States that shabu-shabu became popular after World War II and describes the swishing-cooking method and dipping sauces.
Gurunavi — https://gurunavi.com/en/japanfoodie/2017/05/what-is-shabu-shabu.html
Supports: Explains the dish's mid-20th-century origins, ingredients, and the swishing name meaning.