Shabu Shabu
In Omoiyari, I write a bit about the philosophy of ‘mottainai’, a sense of aversion, or regret over waste. It’s about things not reaching their full potential, or getting the most out of something.
I’m a big fan of leftovers, or dishes that are the starting point for great leftovers. Shabu Shabu, or hotpot, is one of them - the ‘mother’ to some of my favourite comfort food staples.
Shabu shabu is my favourite type of nabemono. ‘Nabemono’ means ‘food made in a pot’, and is perfect for winter or the days, like today, that have a wintrous feel to them.
It’s the perfect family meal, and some of my favourite memories involve the Niimi clan gathered around the nabe. It’s perhaps even more on my mind today as it would’ve been my grandfather, or Jiji’s 84th birthday. He has inspired and influenced so much of my work, and I’d love nothing more than to with my family today, remembering him.
Ingredients
Thinly sliced pork or beef
Cabbage
Spinach
Mushrooms
For the broth
Kombu (sea kelp)
Water
For the dipping sauce
Ponzu (a citrus-infused soy sauce)
Sesame sauce, made from ground sesame, sesame oil and soy sauce
Method
I use a camping stove in the centre of the table, and place a pan full of water with a piece of kombu (sea kelp), to make a broth. Once that comes up to a boil, you use that to cook pieces of thinly sliced pork or beef, and vegetables like cabbage, spinach, and assorted mushrooms. You use two bowls for your different sauces – one full of ponzu (a citrus-infused soy sauce) and one full of a sesame sauce, which you can make using soy sauce, sesame oil and ground sesame.
You leave all the ingredients bubbling along in the hot pot, and dip them into your various sauces. It’s extremely warming and comforting.
Once you’ve eaten your fill, you can do so many versatile things with the broth and any remaining meat or veg! Sometimes I add some miso paste, and use it to make udon the next day (as seen in this post here), or add a curry roux stock cube to make a Japanese-style curry.
