Motsunabe is a fixed part of Fukuoka’s cuisine and identity, it is extremely popular in the city as well as outside of it. Even though the whole Fukuoka prefecture is famous for its delicious Motsunabe, there are much more Nabe-style hot pot dishes to try and fall in love with, one of those is Shabu Shabu (しゃぶしゃぶ).
Shabu Shabu is a Japanese nabemono hot pot dish of thinly sliced meat and vegetables boiled in water. The term is telling and derived from the sound emitted when the ingredients are stirred in the cooking pot and served with dipping sauces. The food is cooked piece by piece by the diner at the table. Shabu-shabu is considered to be more savory and less sweet than sukiyaki.
The dish was originally made with thinly sliced beef, but some versions use pork, crab, chicken, lamb, duck, or lobster. Most often, ribeye steak is used, but less tender cuts, such as sirloin, are also common. A more expensive meat, such as wagyu, may also be used. It is usually served with tofu and vegetables, including cabbage, nori, onions, carrots and mushrooms. In some places, Udon, machi or noodles may also be served.