Shabu shabu

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Shabu shabu - し ゃ ぶ し ゃ ぶ
Shabu-shabu-01.jpg
Ready -to- serve four-person beef - Shabu-shabu with a special pot in a kyōto restaurant
Shabushabu001.jpg
Typical domestic Shabu-Shabu in a clay pot with gas stove , 2011

Shabu shabu ( Japanese し ゃ ぶ し ゃ ぶ , also Shabu-shabu , Shabu-Shabu or Shabushabu , after the sound that is produced during preparation) is a Japanese hot pot dish in the style of a nabemono (stew); specifically, it is a stock fondue . Shabu shabu therefore consists of a vessel with a broth (or just boiling water), with thinly sliced meat and vegetables , which are cooked in this and then usually consumed with a dip sauce .

ingredients

In addition to the actual simmering fondue pot, the dish is traditionally prepared with thinly sliced beef ; Traditional preparations sometimes also use pork , crab , chicken , duck or lobster as food . Partial is steak used; less tender pieces such as sirloin steak are also common.

Shabu shabu is usually with vegetables ( Chinese cabbage , chrysanthemum leaves , Shungiku , Nori edible (seaweed), onions , carrots , shiitake - and Enoki -Pilzen) or tofu served, which are also used as food over.

preparation

The guest prepares the dish himself at the table, like a stock fondue by submerging and moving a slice of meat back and forth several times (usually the beginning) or pieces of vegetables in a pot with boiling, light seaweed stock or even just boiling water - the resulting noise gave the court its name. Cooked meat and vegetables are usually dipped in ponzu or sesame seed sauce after the cooking process , before being eaten with a bowl of steamed white rice .

After the meat and vegetables have been consumed, the stock in the pot is usually mixed with the rest of the rice or with Japanese noodles, such as udon , and served as a soup at the end.

history

The dish has its origins in the dish shuàn yángròu ( Chinese  涮羊肉  - “sheep meat cooked in broth”) from the 13th century as a method for Kublai Khan to efficiently feed his soldiers. In contrast to more modern preparations, in which each person cooks in their own pot, Kublai Khan's troops gathered around a large pot and cooked together. Thinly sliced ​​meat was used because of its short cooking time, which allowed the valuable fuel to be used effectively.

Shabu shabu was first offered in Japan around 1948 in a restaurant in Kyoto and got its name from a restaurant in Osaka . The dish quickly spread throughout Asia and is now known in western countries as well. Together with sukiyaki , shabu shabu is a common dish in tourism focuses, especially in Tokyo , but also in Japanese residential areas in western countries. Shabu-shabu restaurants often have a kind of bar where each guest has his own heated vessel with boiling broth, let into the bar , into which the ingredients are put and removed with chopsticks .

literature

See also

Web links

Commons : Shabu shabu  - collection of images

Individual evidence