The Pot is Hot Whether you like it or not
Shabu Shabu is the Japanese word for these hot pots, the Chinese hot pot is called shuan yang rou. It is also known as Mongolian Hot Pot. Whatever you call it, it’s a delicious, fun and social meal. For all the whiteys out there (like myself): think Asian fondue.
The Chinese have been cooking in this way for a dozen centuries. Seriously. And just about anything is cooked in the broth. Vegetables: Napa cabbage, daikon, mushrooms, ginger, tofu (or tofu skin), you name it. Meats and seafood: Fish, offal, sea cucumber, pork, cuttlefish, chicken, beef, lobster, and many more things you may or may not have heard of. Often times, frozen meats are used because they can be easily sliced thinly and will curl nicely when dropped in the broth. Sometimes noodles are thrown in. The Chinese also accompany this with an array of condiments: mustard, chili sauce, soy sauce, scallions, etc.
Some of our recommendations: pork belly. wagyu beef. pumpkin. scallops. prawns. chard. get creative. have fun. invite others.
The Japanese traditionally cook thinly sliced meats and vegetables (though mostly meat – Kobe or any Wagyu beef is a fantastic idea), cooked in broth (or dashi), and are optionally dipped in Ponzu or sesame sauce afterwards.
This particular pot looks traditional and sexy.
$125
