Shabu-shabu is a Japanese variant of hot pot. The name shabu-shabu is derived from the "swish swish" sound of cooking the meat in the pot. The dish use thinly sliced meat and vegetables and are usually served with dipping sauces. It is considered a winter dish, but is eaten year-round.
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.
It is served with tofu and vegetables, including Chinese cabbage, chrysanthemum leaves, nori (edible seaweed), onions, carrots, shiitake mushrooms and enokitake mushrooms. In some places, udon, mochi or harusame noodles may also be served.
The dish is traditionally made with thinly sliced beef, though modern preparations sometimes use pork, crab, chicken, duck, or lobster. Most often, tender ribeye steak is used, but less tender cuts, such as top sirloin, are also common.
Cooked meat and vegetables are usually dipped in ponzu or goma (sesame seed) sauce before eating, and served with a bowl of steamed white rice.
Once the meat and vegetables have been eaten, leftover broth from the pot is customarily combined with the remaining rice, and the resulting soup is usually eaten last.
This particular Shabu Shabu restaurant is located in Irvine, California.