Three simple secrets to enjoying shabu-shabu

To someone unfamiliar with the dish, the name "shabu shabu" might suggest some sort of concoction involving exotic spices; in reality, it's merely vegetables and sliced meat boiled in a light broth; according to Japanese people, "shabu shabu" is the sound the meat makes when splashing through the broth. Making shabu shabu at home is ridiculously simple- all you need for the broth is about a teaspoon of hon dashi (bonito) stock and a splash of mirin- but there are several restaurants throughout NYC that specialize in the dish. The best part of making it at home, however, is that you get to choose the ingredients; basically, anything goes! There are only three rules to enjoying shabu shabu, which I've shared below.

1)The meat must be thinly sliced. This ensures that it will cook quickly and evenly, so that it will retain its flavor and good texture.

Shabu-Tatsu's rib eye dinner course ($27/person, includes assorted vegetables, noodles, salad, dipping sauces, rice, and ice cream.) 216 E 10th, Street New York, NY10003 

2) There must be some form of "shime" . Don't panic- all that means is rice or noodles to dip in the broth after the veggies and meat are finished, to soak up the flavor. Refrain if you must, carbaphobes, but be warned: you'll be missing out on the valuable nutrients that the chosen shime soaks up from the leftover broth.

Kishimen & Maloney Noodles

3)Loved ones to share it with. Like many Japanese meals, shabu shabu is meant to be eaten with friends and family whose company you enjoy. The diy aspect makes it not just another dinner, but a communal experience!