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Saturday, August 21, 2010

The cast iron shabushabu

This is a cast iron shabushabu. It originated in China, but was popularized in Japan.

It's similar to sukiyaki, in that it's cooked at the table and everyone serves themselves from the same pot, but that's where the similarity ends.

Sukiyaki is like a stir fry; Shabushabu is meat or vegetables, first boiled in broth, then removed, dipped in a dipping sauce, and eaten.

No shabushabu pots are made from a brand I trust, but the Lodge 2 quart serving pot should work, along with a tabletop burner.

There are detailed instructions on how to make shabushabu here.

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