Traditionally Shabu-shabu しゃぶしゃぶ is prepared with thinly sliced beef, though modern preparations sometimes use pork, seafood and sometimes even chicken or duck. Most often, tender Ribeye steak is used, but less tender cuts, such as Top Sirloin are also common. A more expensive meat, such as 和牛 Wagyū (Japanese beef), may also be used for its enhanced flavor and texture. It is usually served with Tofu and vegetables, including Chinese Cabbage, Garland Chrysanthemum leaves, Nori, Edible Seaweed, onions, carrots,Shiitake Mushrooms and Enokitake Mushrooms.
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. The familiar swishing sound is where the dish gets its name. Shabu-shabu directly translates to "swish-swish". Cooked meat and vegetables are usually dipped in Ponzu 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, a little bit of rice is added to the leftover broth in the pot and the soup is usually eaten like a porridge (zosni-).