Sukiyaki Shabu-shabu

When making Sukiyaki, slices of meat are either grilled or simmered in a shallow iron pot. In Japan, there was no custom to eat meat until sometime around 1860. Therefore, it was not until this time that restaurants serving Sukiyaki were introduced. Back then, this dish was called "Sukiyaki" in the Kansai region (centered around Osaka Prefecture) but was known as "Gyunabe" in the Kanto region (centered around Tokyo). Later on, the term "Sukiyaki" became commonly used.
Sukiyaki is prepared differently in Kanto and Kansai. Although vegetables are used either way, in the Kanto style, the meat is first simmered in a type of sauce called Warishita (mixture of soy sauce, sugar, Mirin, and cooking wine) On the other hand, in the Kansai style, the meat is grilled first before adding sugar and soy sauce. The most common way of enjoying Sukiyaki is to dip the ingredients in a small bowl of raw, beaten eggs just before eating.
Shabu-shabu is made by submerging a thin slice of meat in a pot of hot water. The meat is never cooked too long but just swished back and forth a couple of times. When eating it, you can choose from two types of sauces: soy sauce-based and sesame seed-based. Some sources say that Shabu-shabu was originally a food from China and that it originated from "Shuan Yang Rou", a Chinese dish of mutton simmered in a pot and served with sesame seed-based or soy sauce-based sauce.
Shabu-shabu was first recognized in Japan in 1952. A restaurant called Suehiro in Osaka Prefecture gave it its name when introducing this dish for the first time. This peculiar name comes from the sound you hear when the slice of meat is swished in hot water.
Shabu-shabu is a healthy food. Because extra fat is removed from the meat when submerging it in boiling water, it has fewer calories than other meat dishes. Also, it is considered to be a well-balanced food because lots of vegetables such as Chinese cabbages and green onions are eaten together with the meat.