Shabu Shabu
Thinly sliced meat boiled in a broth and served with various dipping sauces.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Shabu Shabu Ristorante Giapponese
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Shabu-shabu's roots can be traced back to the traditional Chinese hot pot, which gained popularity in Japan during the early 20th century. However, the dish was adapted and refined in Japan, specifically in Osaka in 1952, to become the shabu-shabu we know today. The restaurant Suehiro is credited with popularizing it.
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Shabu-shabu is more than just a meal; it's a communal and interactive dining experience that emphasizes sharing and enjoying the process of cooking together. It's often enjoyed with family and friends, fostering conversation and connection.
Communal Dining
Shabu-shabu is typically enjoyed in a group, with everyone sharing the same pot. This promotes a sense of togetherness and encourages interaction among diners.
Emphasis on Freshness
The quality of the ingredients is paramount in shabu-shabu. Fresh, high-quality meat and vegetables are essential for a delicious and authentic experience.
Social Occasion
Shabu-shabu is often served on special occasions or during gatherings with loved ones, highlighting its significance as a celebratory and social meal.
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Shabu-shabu boasts a delicate and savory flavor profile, relying heavily on the quality of ingredients and the complementary nature of the dipping sauces. The broth itself is generally light and subtle, allowing the flavors of the meat and vegetables to shine through.
The primary flavor components include the umami-rich broth, typically made from kombu (kelp) and sometimes katsuobushi (dried bonito flakes). Thinly sliced beef (often ribeye or sirloin) provides a rich, savory element. Vegetables such as napa cabbage, enoki mushrooms, shiitake mushrooms, tofu, and scallions contribute earthy and fresh notes. Dipping sauces like ponzu (citrus-based soy sauce) and sesame sauce add layers of tanginess, richness, and nutty sweetness.
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Meat Quality
Use thinly sliced, high-quality meat for the best flavor and texture. The thinness ensures it cooks quickly and evenly in the broth.
Broth Temperature
Maintain a gentle simmer in the broth. Avoid boiling it vigorously, as this can toughen the meat and make the vegetables mushy.
Don't Overcrowd the Pot
Add ingredients in small batches to avoid lowering the broth temperature too much. This ensures everything cooks properly.
Dipping Technique
Briefly dip the cooked meat and vegetables into your chosen sauce. This enhances the flavor without overwhelming the natural taste of the ingredients.
Drink the Broth
At the end of the meal, the broth will be infused with the flavors of the meat and vegetables. It's common to drink it as a flavorful and comforting soup.
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