Japan Class Series - Shabu-Shabu March 10, 2018
Shabu Shabu is a type of a hot pot dish with thinly sliced meat swished through a pot of dashi (broth).
It is usually served with tofu and vegetables, including napa cabbage, chrysanthemum leaves, nori (edible seaweed), onions, shiitake mushrooms and enokitake mushrooms. In some places, udon, mochi or harusame noodles may also be served.
A number of sauces can be used to dip meats and vegetables when eating shabu-shabu.
History of Shabu Shabu
Shabu-Shabu was introduced in Japan in the 20th century with the opening of the restaurant "Suehiro" in Osaka, where the name was invented.
The name is onomatopoeia, named after the sound made by swishing the meat back and forth in the Nabe pot.
Its origins are traced back to the Chinese hot pot known as instant-boiled mutton (Shuàn Yángròu).
1 liter of water
Dashi kombu (thick dried seaweed)
1-½ lb thinly sliced beef
½ nappa cabbage sliced into chunks
1 pkg enoki mushroom
10 Shiitake mushrooms
1 pk tofu chopped into 1 inch cubes
Optional : carrots, shungiku(green veg)
Fresh minced garlic
Goma dare without garlic (sesame sauce)
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