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Published on Jan 14, 2009
Shabushabu is traditionally made with thinly sliced beef, though modern preparations sometimes use pork, crab, chicken, duck, or lobster. Most often, tender ribeye steak is used, but less tender cuts such as top sirloin are also common. A more expensive meat, such as Wagyu, may also be used for its enhanced flavor and texture. Shabu-shabu is usually served with tofu and vegetables, including Chinese cabbage, nori , onions, carrots, shiitake mushrooms and enokitake mushrooms. In some places, Udon, Mochi and harusame noodles may also be served.