Shabu? Shabu!

[badseed1980]

It occurs to me that if I buy a hot plate, I could have shabu-shabu at home.

Hmm. This could be interesting. Low-sodium beef broth with some szechuan peppercorns, chilis, and star anise might closely approximate the "Chinese Spicy" broth I get at Shabu-Zen. Small amounts of seafood can easily be bought. I can get chinese cabbage, mushrooms, carrots, tofu, corn, and other veggies easily as well. Dipping stuff...chilis, garlic, scallions, soy sauce, and...what's that other stuff? The oily paste? If I could figure that out I would be all set.

Comments

[mizdarkgirl.livejournal.com]

Let me scout around... I just saw an article on that!

[mizdarkgirl.livejournal.com]

Lovely article with a recipe... except it is for Yakiniku and Dipping Sauce. Still read the article...

http://www.salon.com/mwt/food/eat_drink/2007/01/02/bento_excerpt/

[pierceheart.livejournal.com]

http://oishiieats.blogspot.com/2006/11/its-nabemono-time-shabu-shabu-night.html
http://www.squidoo.com/hotpot/
http://www.kungfoodie.com/shabu-shabu/

[badseed1980.livejournal.com]

So....is the answer "sesame sauce"?

[pierceheart.livejournal.com]

I'm not sure.

[badseed1980.livejournal.com]

Yeah, me either. It seems like a lot of the stuff I'm reading doesn't have a definite answer. Some people use ponzu only. Some people use sesame sauce. Some use that Taiwanese sha cha sauce. Some use soy with lemon juice (probably an approximation of ponzu). Ah well.

[pierceheart.livejournal.com]

looks like it is sha cha, from the pics on flickr off one of those posts.