Get the flash player here: http://www.adobe.com/flashplayer
I'm of the belief that eating at a shabu shabu restaurant is less about
the food and more about the experience. But I always wondered whether I
did things the right way (more about that later).
My friend ordered a mix of meat (US Angus) and seafood (group B on the
menu, the one with prawns, salmon, scallops and green mussels). I opted
for the same combination but with a different meat (beef tenderloin).
Our orders came with the standard serving of greens, tofu, kani, corn,
shiitake mushroom, udon noodles, squid and chicken balls, and egg.
According
to my research, we did most things right, but instead of pouring the ponzu into the broth, we should have used it as a dipping sauce, seasoned to taste with the
serving of scallions, chilli, and ginger. The egg could be blended in for a more unctuous sauce.
You can then fish the meat and veggies out of the broth and dip them into the sauce.
Recent Comments