Hotpot, steamboat, and shabu-shabu: What are the differences between these comforting broths?

Updated Jan 11, 2025

Personal perspective of Asian couple having a good time, enjoying traditional Chinese hotpot with assorted fresh and scrumptious ingredients in restaurant. Chinese cuisine and food. Eating out lifestyle

Cover Originating from China, the broth used in hotpot varies from mild to incredibly spicy (Photo: Getty Images)

Originating from China, the broth used in hotpot varies from mild to incredibly spicy (Photo: Getty Images)

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We take a look into the key differences between the four cornerstones of communal dining, whether broths, ingredients, or origin

There are few things as comforting as hotpot, steamboat, shabu-shabu, and sukiyaki—all variations of communal cooking styles in which ingredients are simmered in a pot at the table and a meal is cooked and shared between family or friends.

From the elegant swish of shabu-shabu in Japan to the bubbling broth of Chinese hotpot, each of the dishes reflects the culinary traditions and preferences of its respective regions.

However, there are also key differences between these dishes, such as the complexity and flavour of the broth, ingredients, and cooking style. We take a dive into the four beloved key dishes.

Hotpot

Above Hotpot is a popular communal meal enjoyed by many Chinese families

Hotpot is a popular communal meal enjoyed by many Chinese families

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Originating from China, the broth used in hotpot varies from mild to incredibly spicy and numbing, as in Sichuan’s mala hotpot. Sometimes, multiple broths are savoured in the same pot, with a partition.

When it comes to ingredients, a wide variety of meats are used, from beef, pork, and lamb to seafood, tofu, fishballs, and vegetables.

Seasoning,Cooking, Restaurant, Food, Asia, Chinese culture

Above A selection of dipping sauces

A selection of dipping sauces

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Dipping sauces are usually mixed according to taste and include flavours like sesame paste, garlic, and herbs. Diners add raw ingredients to the communal pot, and when cooked, they dip them into a personal sauce mix.

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Shabu-shabu

Above Thinly sliced meat like beef is the main ingredient cooked in shabu-shabu

Thinly sliced meat like beef is the main ingredient cooked in shabu-shabu

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The name shabu-shabu comes from the sound of briefly swishing sliced meat in the broth. The Japanese dish features a simple, light kombu soup that showcases the natural flavours of ingredients.

Thinly sliced meat is the main ingredient cooked before it is dipped in sauces such as ponzu or sesame sauce. In addition to the fresh meat, enoki mushrooms, napa cabbage, and pumpkin are also commonly featured ingredients.

Steamboat

Above Steamboat is a broth dish loved in Southeast Asia

Steamboat is a broth dish loved in Southeast Asia

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Closer to home, steamboat is a dish loved in Southeast Asia and enjoyed by households in Malaysia, Singapore, and Thailand.

Broth types vary, with options such as clear chicken broth, herbal broths, or spiced broths. The vessel used to cook the steamboat has a chimney built into the centre, where steam and heat exits, which influences its namesake.

Ingredients include a mix of seafood, meats, vegetables, and noodles. Dipping sauces include chilli oil, vinegar, and soy sauce.

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Mookata

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Mookata, or Mu Kratha, means pork skillet in Thai, and combines the concepts of Chinese hotpot and Korean barbecue. Served on a dome-shaped grill are meats, surrounded by a moat for boiling other ingredients. The meat cooks evenly on the grill, while the flavourful juices drip down into the broth, imparting flavour.

Sukiyaki

Above Sukiyaki traces its origins to Japan and mainly features sweet broth

Sukiyaki traces its origins to Japan and mainly features sweet broth

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Japanese sukiyaki sets itself apart from the other four dishes with its sweet broth, a mixture of soy sauce, sugar, and mirin.

Dipped into the sweet-savoury soup is thinly sliced meat, tofu, mushrooms, and often, konjac noodles. Cooking the ingredients in the broth results in the flavour being imparted into the vegetables and meat, which are often dipped in raw egg yolk before being enjoyed.

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hotpot steamboat shabu shabu sukiyaki broth