Shabu shabu

Shabu shabu (Japaneseしゃぶしゃぶ, shabu- shabu also, Shabu Shabu, Shabu -shabu or Shabushabu, after the nascent in the preparation noise ), is a Japanese hot pot dish in the style of Nabemono. This is a Brühfondue. Shabu shabu consists of thinly sliced ​​meat and vegetables, which is usually served with a dipping sauce. The dish is related to sukiyaki, but taste quite different; Shabu shabu is less sweet than sukiyaki. It is mainly prepared as a winter dish, but partly also to be found throughout the year, especially in busy tourist restaurants.

Ingredients

The dish is traditionally made with thinly sliced ​​beef; use modern preparations as food to be cooked sometimes pork, crab, chicken, duck, or lobster. Most often tender ribeye steak is used, but less tender cuts such as sirloin steak are also common. Expensive meats such as Kobe beef can also be used because of its superior taste and its better structure.

Shabu shabu is usually served with vegetables ( Chinese cabbage, chrysanthemum leaves, nori ( edible seaweed), onions, carrots, shiitake and enoki mushrooms ) or tofu, which are also used as food.

Preparation

The preparation is carried out by the guest at the table, after the manner of a Brühfondues by immersion, and several times back and forth movement of a slice of meat in a pot of boiling, lightly Seetangsud or even boiling water. ( The resulting noise gave the court his name. ) Cooked meat and vegetables are usually dipped in ponzu or sesame seed sauce before being eaten with a bowl of steamed white rice.

After meat and vegetables are eaten, the broth in the pot is usually mixed with the remaining rice or even with Japanese noodles such as udon and eaten as a soup at the end.

History

The court has its origin in the court Yáng Shuan Rou (Chinese涮羊肉, short hot roasted sheep meat ') from the 13th century as a method for Kublai Khan to feed his soldiers efficient. In contrast to modern preparations in which each person is cooking in a separate pot, the troops of Kublai Khan gathered around a large pot and cooked together. Thinly sliced ​​meat was used because of its short cooking time, which allowed an effective use of precious fuel.

Shabu shabu was first offered in Japan about 1948 in a restaurant in Kyoto and got its name from a restaurant in Osaka. The court quickly spread throughout Asia and is now also known in Western countries. Together with sukiyaki shabu shabu is a common dish on tourism priorities, particularly in Tokyo, but also in Japanese residential areas in Western countries. Shabu- shabu restaurants often have a kind of bar where a private, above-the- bar, heated vessel with boiling broth is available for each guest, in which the ingredients are put inside with chopsticks and taken out.