Tagged with shabu-shabu Recipes and curiosities
On this page you will learn the recipe and some information about the Japanese dish Tagged with shabu-shabu Also known as shabushabu.
Table of Content - About - Origin - Information - Ingredients - Preparation - Related
All about shabushabu
Shabu-shabu is a traditional Japanese dish consisting of a hot bouillon served in a clay pot, accompanied by fine slices of meat, seafood and vegetables.
The name shabu-shabu comes from the sound that is made by stirring the ingredients in the pot, which resembles the sound of "shabu-shabu". The dish is usually prepared on a table with an electric oven or gas in the center, where the bouillon is boiled. The ingredients are then immersed in the hot bouillon and quickly cooked, being removed with hashis (Japanese pallets).
One of the most striking features of shabu-shabu is the simplicity of the ingredients used. The most common meat is wagyu, a high-quality and very soft beef. However, it is also possible to find variations with chicken, pork and seafood, such as shrimp, lula and vieiras.
In addition to meat, vegetables are also essential in shabu-shabu. The most common are acelga, mushrooms, carrots, cabbage, onions and onions. They are cut into small pieces so that they can be quickly cooked in hot bouillon.
An important part of the shabu-shabu is the sauce that accompanies the dish. It is made with sausage, garlic, soy sauce and sausage oil, and is used to temper the meat and vegetables before being immersed in the bulk.
In addition, shabu-shabu is also accompanied by white rice and udon pasta, which can be added to the hot bouillon to give more flavor and consistency to the meal.
One curiosity about shabu-shabu is that it is an ideal dish to be shared among several people. Because it is prepared at the table, everyone can participate in the cooking process and serve according to their preferences.
Shabu-shabu is a dish that pleases all tastes and is a great choice for those who like to experience new flavors and textures. With its simple preparation and fresh ingredients, it is a healthy and delicious meal that cannot be missed in the menu of those who appreciate Japanese cuisine.
If you have not yet had the opportunity to try shabu-shabu, don’t forget to try this delight the next time you visit a Japanese restaurant.
Origin and history of Panela quente shabu-shabu
Shabu-shabu hot pot is a dish originally from Japan, more specifically from the Tokyo region. Its history dates back to the early 20th century, when the dish was known as "shabu-nabe" and was served only in luxury restaurants.
It is believed that shabu-shabu was created by a group of fishermen who cooked fresh ingredients in a boat pot, diving them into boiling bouillon. Over time, the dish became popular and became a common meal throughout Japan.
The name "shabu-shabu" comes from the sound that is made by diving and mixing the ingredients in the pot, which is similar to the sound of "shabu-shabu" in Japanese. The dish consists of thin slices of meat and vegetables, which are cooked in a meat or vegetable bulk and then immersed in special sauces before consumed.
Today, shabu-shabu is appreciated worldwide and is considered a healthy and nutritious dish. It is a social meal, in which the ingredients are shared and prepared together, creating a unique and delicious experience.
About the recipe
- Name of the plate: Tagged with shabu-shabu
- Name of the dish in English: Shabu-shabu hot pot
- Name of the plate in Japanese: しゃぶしゃぶ
- Name of the Romanian dish: shabushabu
Information about preparation
- Time to prepare: 15 minutes
- Time of Cooking: 30 minutes
- Difficulty: MEDIUM
- It suits: 4 people
- Occasions: The main meals of winter
Ingredients – Ingredients
Check out the necessary and optional ingredients Tagged with shabu-shabuIt makes sense to improvise
- Tagged with shabu-shabu
- 300g of meat cut into fine slices
- 4 packs of fresh udon pasta
- 1 pack of tofu
- 1 pack of endoki or shiitake mushrooms
- and 2 carrots
- 1/2 cup of Chinese cabbage (hakusai)
- 1 pack of marine algae
- 1 bottle of ponzu or shabu
Watch a video of the recipe:
Recipes - How to Prepare
Now that you know the ingredients to make the recipe Tagged with shabu-shabu. Follow the instructions below in the preparation mode or step by step.
Preparation mode:
Preparation of heat:
At the dining table, pour boiling water into a large pot and soak the dried kombu algae for about 30 minutes.
Preparation of ingredients:
While the algae are drying, cut the meat, vegetables and tofu into thin slices and small cubes.
Return to Fire:
Put the small pot on the fire and let the algae boil again before removing them.
Eating the meal:
Invite all guests to sit around the table.
Cooking the ingredients:
With the help of slugs or a long fork, soak the meat, vegetables and tofu into the bouillon until they are cooked.
The thinner the ingredients, the faster the cooking. (Tip: you can leave the vegetables at the bottom of the pot to cook until they are ready).
Choosing an immersion sauce:
Serve with Ponzu (soya citrus sauce) or other sauces, such as garlic sauce, to soak the meat and vegetables.
Adding the pasta:
When the ingredients are ready, add the Udon paste to the pot and let it cook for 2-3 minutes to absorb the flavors and finish the meal.
Tips:
If you prefer, replace the meat with other options such as pork, chicken, lamb or seafood.
