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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