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Simbolo di convivialità

Tricolor Shabu Shabu

Shabu Shabu, how is it made?

A Japanese reinterpretation of a dish originating from Mongolia, Shabu shabu represents a symbol of conviviality as its preparation requires the attention of all diners.

In Japan, Shabu shabu is prepared by placing a pot with a fire in the center of the table, a cutting board with meat ready to be boiled and vegetables to add as desired.

Everyone chooses the slices of meat and vegetables to soak, a chat with friends and the meal is ready: self-service mode activated!

Shabu shabu or Sukiyaki?

The two dishes are very similar and quite widespread in Japan.

Shabu shabu is characterized by a broth with a very strong flavour, sometimes sour, capable of giving the meat an extra touch.

On the contrary, the broth used for sukiyaki is delicate and very light, suitable for refined palates or to allow the cut of meat to release all its flavor without any type of contamination.

Nonetheless, to make both dishes spectacular you can choose fine meat such as Kobe meat or our Wagyu which, thanks to its marbling, offers an authentic, rich and sophisticated flavour.

The accompanying vegetables range from what is available in season to particular mushrooms present only in some regions of the eastern country. This detail aims to underline the importance of typical products and the deep connection that some dishes have with their land of origin.

Shabu shabu, a matter of details

The typical meat used to create Shabu shabu is beef which, when cut into thin slices, offers a full, authentic flavor and, thanks to the broth (dashi), a strong, full-bodied aftertaste.

The particular name derives from the sound emitted when the ingredients are immersed and subsequently mixed in the cooking pot.

In 1955, the Suehiro restaurant chose to introduce Shabu shabu among its offerings so as to increase the curiosity of citizens and encourage tourism.

Today, the dish is present throughout Japan and is quite successful, especially among tourists who, intrigued, approach restaurants dedicated exclusively to Shabu shabu or sukiyaki.

To propose the classic version it is necessary to use beef cut into thin slices, however there are variations that involve the use of pork, chicken, duck and lobster.

Shabu shabu is usually accompanied by vegetables such as Chinese cabbage, seaweed, onions, carrots or mushrooms, and tofu.

On the table there must not be a small container with soy sauce, a bowl with steamed white rice, since at the end of the meal the leftovers are mixed with the remaining rice to create a sort of soup.

Sukiyaki, a matter of details

Sukiyaki is prepared using a lighter broth, sometimes just water to which a delicate mix of soy sauce, sugar and mirin is added.

Given the temperature of the dish, we usually tend to consume sukiyaki and Shabu shabu in winter or, choosing fine cuts of meat such as Kobe meat, to celebrate a particular occasion.

Also in this case the meat is usually beef, however there are some areas of Japan where sukiyaki is served with thin slices of pork.

Vegetables such as shallots, bok choy accompany the meat along with noodles and tofu.

The cooking of the meat can vary depending on the reason you are in, tradition requires you to lightly grill the slices of meat before steaming them, but the detail represents an extra touch that can change the consistency of the meat .

The advice is to choose top quality meat from certified farms such as the F.lli Assanelli farm which has made respect for the animal a real added value.

To obtain a calibrated dish with perfect cooking depending on the different immersed ingredient, it is necessary to observe small precautions that will amplify the pleasure of everyone being at the table: the meat must be immersed first, towards the end of cooking add the vegetables and a broken raw egg so as to add a touch of flavor.

Finally, the noodles can be eaten separately and cooked in the same pot only when all the guests have finished cooking the meat, thus doing so will not create an annoying mush which could be a taste nuisance.

From Japan with fury

Globalization and the possibility of traveling and learning about other cultures have also allowed dishes closely linked to local tradition to board a plane and discover new shores.

To reproduce Shabu shabu on our tables, very little is needed: thinly cut slices of beef, vegetables washed and cut like dips, a pot and a camping stove.

Trying a new dish is a particular experience that adds new habits and overturns the uses and consumption we usually rely on.

Bovì offers the particular cut of meat with the added value of offering healthy and genuine products, all that remains is to complete the order and... prepare the table!