Shabu shabu

Shabu-shabu is a Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water and served with dipping sauces. The term is onomatopoeic, derived from the sound – "swish swish" – emitted when the ingredients are stirred in the cooking pot. The food is cooked piece by piece by the diner at the table. Shabu-shabu is generally more savory and less sweet than sukiyaki, another hot pot dish. Shabu-shabu was invented in Japan in the 20th century with the opening of the restaurant Suehiro in Osaka, where the name was also invented. The president of the restaurant, Chūichi Miyake, registered the name as a trademark in 1952. Shabu-shabu became more and more popular in the Kansai region and in 1955 it was also added to the menu of restaurants in Tokyo and then spread throughout Japan. There are two common theories about the origin of shabu-shabu. The first is that it comes from the Inner Mongolian hot pot known as instant-boiled mutton (shuàn yángròu), which was introduced to Japan after World War II by Japanese who had lived in Beijing. Both dishes are prepared by briefly swirling thin slices of meat in boiling broth, then eaten with sauce.

Source: Wikipedia