Shabu shabu
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
- Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible . Encyclopedia of Culinary Studies. Tre Torri Verlag, Wiesbaden 2007, ISBN 978-3-937963-41-9 .
- Harumi Kurihara : Harumi's Japanese cuisine. Dorling Kindersley, Starnberg 2006, ISBN 3-8310-0880-9 .