Shabu Shabu Pot

This Mongolian-style pot is a popular way of cooking shabu shabu (pot-cooked beef) though an earthenware pot is also suitable. It has a central funnel surrounded by a moat into which hot stock is poured. The pot is placed on a portable gas ring or electric ring on the table and diners cook small pieces of meat and vegetables in the hot stock.

The word shabu shabu is onomatopoeic, suggesting something splashing around in water, such as when hand-washing clothes; using hashi (chopsticks), diners move thinly sliced beef in a similar motion in the stock to prevent it over-cooking. Once all the meat and vegetables are eaten, rice or noodles are added to the stock and served to finish off the meal. There are a few makes available but the best, and most expensive, ones are made of brass.