Japanese shabu-shabu is called "shabu-shabu", which is a shabu-shabu cooking method originating from Japan. It is similar to Chinese hot pot, but differs in seasoning and focuses on the freshness of ingredients and purity of flavor.
In Japanese しゃぶしゃぶ, a light soup base such as kombu soup or bonito soup is usually used to highlight the original flavor of the ingredients. The heat of the soup base is also kept piping hot, allowing the ingredients to cook quickly.
The main ingredient of しゃぶしゃぶ is high-quality meat, especially beef. Usually tender beef slices are used, which are lightly simmered for a while before serving. In addition, pork, chicken or other seafood ingredients such as shrimp, crab, fish fillets, etc. can also be used. The ingredients are sliced thin so they cook quickly in the soup base.
In しゃぶしゃぶ, side dishes are also very important. Common side dishes include tofu, vegetables (such as cabbage, bean sprouts, asparagus), Japanese tofu skin (soup leaves), etc. These side dishes can be poached with meat to add flavor and nutritional value.
Similar to other shabu-shabu pots, しゃぶしゃぶ also has dipping ingredients for people to dip into. Common dipping sauces include soy sauce, yuzu sauce, sesame sauce, chopped green onion, etc. These dips can be mixed to suit individual tastes to suit different preferences.
During the meal, people sit around the table and put the ingredients into the soup base to cook. Usually, after shabu-shabu is finished, the ingredients are dipped in the dipping sauce and eaten in one bite to maintain the freshness and flavor of the ingredients.
It is widely loved for its simplicity, health and deliciousness. Its shabu-shabu cooking method preserves the freshness and nutritional value of the ingredients, and allows people to enjoy interaction and social interaction. In Japan, しゃぶしゃぶ is a popular choice for family dinners and special holidays.
The origin of しゃぶしゃぶ can be traced back to Japan's Edo period (late 17th to early 19th century). Legend has it that しゃぶしゃぶ was first created by a Japanese restaurant owner named Matsuzaka Gengo.
Matsuzaka Gengo is a meat restaurant owner. In order to provide better quality beef to his customers, he began to cook beef using the shabu-shabu method. He slices the beef into thin slices and gently simmers it in piping hot broth for a few moments to keep the beef tender and flavorful. This innovative cooking method caught the attention of customers and gradually became popular locally.
During the Taisho era (1912 to 1926), しゃぶしゃぶ gradually developed into a popular cooking method. At that time, people began to associate しゃぶしゃぶ with luxurious banquets and special occasions, and regarded it as a high-end culinary enjoyment.
In modern times, しゃぶしゃぶ has become one of Japan's representative dishes and is popular all over the world. It is considered a healthy and delicious way of cooking because the shabu-shabu process preserves the umami flavor and nutritional value of the ingredients.
It is worth mentioning that the name of しゃぶしゃぶ comes from the sound made when beef is boiled. "しゃぶしゃぶ" in Japanese imitates the sound of beef gently stirring in the soup base during shabu-shabu cooking.
In summary, the origin of しゃぶしゃぶ can be traced back to the Edo period, and has gradually developed into one of Japan's representative dishes. Its founder, Gengo Matsusaka, introduced the shabu-shabu cooking method to the restaurant and became popular for its high-quality beef and simple cooking methods.
