The Dave Chang Show Shabu-Shabu, the Great Chef Corey Lee and Benu, and Chris Ying
Feb 19, 2026
Chris Ying, food writer and founder of Lucky Peach, joins for a shabu-shabu cook-along and wide-ranging food talk. They explore shabu-shabu basics, a sesame dipping sauce, and debates over fish balls. Conversation shifts to San Francisco dining, Chef Corey Lee’s precision and Benu’s storytelling, and why certain restaurants demand full attention.
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Make Shabu-Shabu Easy With Frozen Meat
- Use frozen, pre-sliced proteins for easy, consistent shabu-shabu at home.
- Keep a low simmer and let guests swish thin slices briefly for optimal texture.
First Shabu-Shabu Memory In Wakayama
- Dave's first shabu-shabu was in 1999 in Wakayama and he was confused and embarrassed.
- He learned the method by watching others dip thin slices into simmering liquid and swish them briefly.
Set Up For Comfortable Table Simmering
- Keep the cooking vessel at a low boil or simmer and use a portable burner for table service.
- Assemble prettily; most ingredients are simple and forgiving, making prep fast.
