Shabu-shabu — the hot pot preparation of paper-thin beef slices swished briefly in a dashi broth (the sound is the name), then dipped in ponzu or sesame sauce — is the Japanese refinement of the Mongolian hot pot tradition. The technique requires beef sliced to a thickness (1–2mm) that cooks through in 3–5 seconds of contact with simmering broth. Any thicker and the beef overcooks before the centre is done; any thinner and it falls apart.
- **The beef:** Premium beef, sliced paper-thin — ideally slightly frozen for clean slicing. The specific fat marbling of Japanese wagyu produces a different result from lean beef: the fat renders instantly on contact with the broth, providing self-basting. - **The broth:** Konbu dashi only — no katsuobushi. The broth is both the cooking medium and, by the meal's end, a rich broth enriched by successive dippings of beef, vegetables, and noodles. [VERIFY] Tsuji's broth specification. - **The swish:** 3–5 seconds — no more. The beef should change colour from red to pink throughout; any grey indicates over-cooking. - **The order:** Beef and vegetables simultaneously throughout the meal; noodles (udon or harusame glass noodles) at the end — they absorb the richest, most concentrated broth. - **The ponzu dip:** As TJ-43 — the citrus cuts the richness of the beef fat released into the broth. - **Sesame sauce (goma dare):** An alternative dip — toasted sesame paste, soy, mirin, rice vinegar. [VERIFY] Tsuji's goma dare recipe.
Tsuji