Shabu Shabu (Hot Pot)
The core offering of the restaurant, featuring a simmering pot of flavorful broth at the table where diners cook thinly sliced meats, vegetables, noodles, and other ingredients. It's an interactive dining experience.
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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While the exact origins are debated, Shabu Shabu is generally believed to have been inspired by hot pot dishes from China. It gained popularity in Japan in the 20th century, with restaurants specializing in the dish emerging in Osaka before spreading throughout the country.
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Shabu Shabu is more than just a meal; it's a social and interactive dining experience that emphasizes sharing and community.
Communal Cooking
The shared hot pot encourages interaction and conversation among diners as they cook their food together.
Freshness and Quality
The emphasis on high-quality, fresh ingredients reflects Japanese culinary values.
Presentation
The careful arrangement of ingredients on platters demonstrates an appreciation for visual aesthetics, another key aspect of Japanese dining.
Family Style
Shabu Shabu is often enjoyed with family and friends, reinforcing bonds through a shared meal.
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Shabu Shabu offers a delicate and customizable flavor profile, characterized by the freshness of the ingredients and the subtle nuances of the broth. The dipping sauces add further complexity and depth.
The primary flavor base comes from the kombu (kelp) broth, which is light and umami-rich. Thinly sliced meats, typically beef (wagyu or ribeye), pork, or chicken, are cooked briefly in the broth, imparting a savory richness. Vegetables like napa cabbage, mushrooms (shiitake, enoki), tofu, and leafy greens contribute fresh, earthy, and slightly sweet notes. The ponzu sauce provides a tangy citrus flavor, while the sesame sauce adds a creamy, nutty richness. Other dipping options, like chili oil or grated daikon radish, can be used to customize the flavor further.
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Don't Overcook the Meat
The meat should be cooked very briefly – just a few seconds until it changes color. Overcooking will make it tough.
Cleanse the Broth
Periodically skim any foam or impurities that rise to the surface of the broth to maintain a clean and flavorful base.
Cook Vegetables Thoroughly
Vegetables like napa cabbage and mushrooms can take a little longer to cook than the meat. Make sure they are tender before eating.
Don't Double-Dip
Once you've dipped your food in the sauce, avoid dipping it again to prevent contamination of the communal sauce.
Noodle Timing
Add the noodles towards the end of the meal to absorb the flavorful broth and any remaining ingredients.
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