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Thursday, October 4, 2012

Shabu Shabu



Shabu-shabu  is a Japanese variant of hot pot. The name shabu-shabu is derived from the "swish swish" sound of cooking the meat in the pot. The dish use thinly sliced meat and vegetables and are usually served with dipping sauces. It is considered a winter dish, but is eaten year-round.





The dish is prepared by submerging a very thin slice of meat or a piece of vegetable in a pot of boiling water or dashi (broth) made with kombu (kelp) and swishing it back and forth several times. 



It is served with tofu and vegetables, including Chinese cabbage, chrysanthemum leaves, nori (edible seaweed), onions, carrots, shiitake mushrooms and enokitake mushrooms. In some places, udon, mochi or harusame noodles may also be served.




The dish is traditionally made with thinly sliced beef, though modern preparations sometimes use pork, crab, chicken, duck, or lobster. Most often, tender ribeye steak is used, but less tender cuts, such as top sirloin, are also common. 






Cooked meat and vegetables are usually dipped in ponzu or goma (sesame seed) sauce before eating, and served with a bowl of steamed white rice. 




Once the meat and vegetables have been eaten, leftover broth from the pot is customarily combined with the remaining rice, and the resulting soup is usually eaten last.




This particular Shabu Shabu restaurant  is located in Irvine, California.  






14 comments:

  1. haven't had shabu shabu for a long time since khai was advised to stay away from beef and sea foods. these looks very inviting, chay.

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    Replies
    1. Beth, they offer vegetarian now on their menu ! I actually enjoyed the veggies more than the meat. I think part of why I enjoyed shabu shabu is the fun of cooking on the table and enjoying the foods while they are hot!

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  2. Sounds and looks delicious.... Makes me hungry --but it's time to go to bed!!!! I'll have to remember that one: Shabu Shabu!!!!!!

    Hugs,
    Betsy

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  3. Every time I look at these photos, they made me hungry !

    Aligaga

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  4. very similar to Korean Garden. would love to try it too!

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  5. I always take Shabu-shabu, our own style, with Tomyam soup.

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  6. I love Shabu Shabu and haven't had it in years. I think it is too exotic for Connecticut.

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  7. oh it looks and sounds so yummy!! healthy too!!

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  8. Good pictures but the food is something I dont like, it is in the European culture to eat your meat half raw and this is overcooked.

    Greetings,
    Filip

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  9. I love this, and we have a different name for it, but basically cooking the same way.

    Yummy looking photos :-)

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  10. This post made me crave for Shabu Shabu! We usually get 2 kinds of broth- sinigang and chicken broth yata yung isa,

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  11. I have never been to a Shabu-shabu restaurant, as we don't have this in our area, unfortunately. But I would like to go to one someday soon. The idea of preparing my own meal in a pot right in front of me, with fresh veggies and meats, really appeals to me. I bet it smells wonderful inside that restaurant! And I bet the dish tastes so fresh, unlike those dishes that sit for hours on a buffet table. All your pictures make my mouth water, Chay! Thanks for sharing.

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  12. this reminds me of bro Alfon's posted photos at our friendster bahay-kubo :D I wish someday we could have a grand TSS reunion enjoying shabu2X !:D

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