Shabu-shabu is a Japanese dish in which extremely thin slices of meat are cooked by swishing them back and forth several times in dashi boiled in a pot, dipped in sauce and eaten with boiled ingredients such as vegetables and tofu. Normally, shabu-shabu made using thin sliced beef, but this made lamb and pork. Mutton 'ramu-shabu' and octopus 'tako-shabu' are popular in Hokkaido.
Dashi made from kelp and sake.
When put vegetables in to a pot, add some slice of garlic to dashi.
'Lamp-shabu' It is served with a sauce which is flavored with soy sauce and garlic.
'Buta(pork)-shabu' It is served with a sauce which is 'Ponzu' (a seasoning made of vinegar and the juice from a bitter orange) and grated 'daikon' (a Japanese white radish).
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