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Organic Shabu Shabu
Shabu Shabu, alternatively spelled syabu syabu, is a Japanese culinary dish which descended from the Mongolian tradition of nabemono, or 'one pot' cooking. In traditional shabu shabu, thin slices of beef are placed in a communal pot of boiling water and swished back and forth until cooked. Vegetables such as mushrooms, cabbage, watercress and spring chrysanthemums are also boiled briefly and dipped in various sauces. Shabu shabu is similar to another nabemone dish called sukiyaki, but the sauces used in shabu shabu are not as sweet.
Individual hot pots makes this meal fun and it really is so fresh.
You get a mushroom soup, pea nut sauce, a soya sauce mixture and a juice with some gold pieces in it .
After dipping the beef and vegetables, they cook some noodles in the water. After this they take the water now very little and the pumpkin and make fried rice.
12000 won per person a really nice meal.
2 comments:
If you have individal pots for cooking can you still call it by what the japanese call "one pot cooking"?
Im not certain, but I wonder if this dish is called shabu shabu in Japan. Ive been told by several Koreans that this is called Shabu Shabu because Koreans think that is the sound it makes when its cooking...lol
"Shabu shabu roughly translates to 'swish swish,' referring to the sound made as the sliced meat passes through the water."
In Japanese.
so I think yes its still shabu shabu .
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