Shabu Shabu, Swish Swish: A Modern Take on a Traditional Cooking Style

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Shabu Shabu, Swish Swish: A Modern Take on a Traditional Cooking Style
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After selecting a broth, sauces and spices, diners choose from more than a dozen different proteins. But the best part is the noodle soup at the end.

Shabu shabu-style dining is deeply rooted in Asian culinary history. The experience involves submerging thinly sliced meats, fresh seafood and vegetables into a pot of boiling broth, resulting in quick and delicate cooking.

In front of each seat is a bubbling cauldron of traditional Japanese soup stock. Diners can curate their own culinary adventure, choosing from different flavors and meats to add to their personalized hot pot.Start by picking a base broth, from the traditional kombu dashi, tsuyu , miso with white soybean paste, tonkatsu or several others. From there, you'll select a noodle style , followed by a protein, of which there are more than a dozen.

We went with the tsuyu broth with soy sauce, topped with garlic, chili oil and green onions. The prime rib-eye and Berkshire pork were both great protein choices. With unlimited vegetables and rice, along with noodles, two selections of meat were plenty.

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