Shabu-Shabu
Shabu-shabu is a Japanese hot pot dish featuring paper-thin slices of meat, typically beef or pork, and an assortment of vegetables, tofu, and noodles cooked by diners at the table in a simmering pot of broth. The name itself is an onomatopoeia for the 'swish-swish' sound the ingredients make as they are quickly cooked in the liquid. It is a highly interactive and communal meal, often served with a variety of dipping sauces.
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🍽️ Nutrition at a glance
Shabu-shabu is generally high in protein from the meat and tofu, with a moderate to high fat content depending on the cut of meat used. It is typically low in carbohydrates unless noodles or starchy vegetables are added in large quantities. A typical serving can range from 300 to 600 calories, depending on the ingredients and portion sizes.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 25 g |
| Carbs | 8 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 600 mg |
| Iron | 3.5 mg |
| Zinc | 5 mg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 8 mg |
| Phosphorus | 200 mg |
| Selenium | 30 mcg |
| Potassium | 400 mg |
| Vitamin C | 10 mg |
Per 200 g (about 7 oz) of cooked beef and vegetables in broth · estimated, varies by recipe
💡 What's interesting
The dish is a modern adaptation of Chinese hot pot, introduced to Japan in the 20th century, and its name reflects the playful, auditory experience of cooking. Nutritionally, the quick cooking method helps preserve the texture and nutrients of the ingredients, and the broth often becomes a flavorful, nutrient-rich soup by the end of the meal.
AI estimate may be inaccurate · Terms