9/21/2004

Shabu Shabu

Rant of the day: What is the deal with shabu shabu? It's boiled meat and vegetables. Everybody that likes it says that it's all in the sauce. What's the big deal with the sauce? Couldn't you put the same sauce on the meat if you pan fried, sauteed, grilled, bbq..........? Boiling the meat just gives you watery meat and watery sauce.

Someone, please help me understand.

6 Comments:

Blogger VdV said...

I agree! I'm not a huge Shabu Shabu fan...in fact, I'm not a fan at all. If you're gonna give me thinly sliced meat, put mine in the BBQ, not boiled in water!

9/21/2004 11:47 PM  
Blogger illewminator said...

i agree... if it truly is all about the sauce, then why the hell don't you just marinate your thinly sliced meat in it and throw it on the bbq??? well, then that would be called "Korean BBQ."

9/22/2004 4:22 PM  
Blogger grant said...

agreed. (of course). we used to say the samething nearly everyday while working at LEAP. we'd walk by the shabu shabu place in JVP, and without fail, there'd be a huge line outside.
i always say that i could make shabu shabu in my bathtub, so why bother? (not that I would...but i could if i really wanted to). and there's really nothing special about the sauce either. both the ponzu and the sesame sauces are really easy to make.

9/22/2004 8:35 PM  
Blogger J said...

ah! it is cuz the jvp plaza one attracts all the taiwanese folks from the sgv who don't know better!!! and these are my own people! and they probably think it is better because it´s japanese.

9/25/2004 11:47 AM  
Blogger NuttinButGlutton said...

Grant, the sauces are really easy to make, as in twisting open the bottle?

9/28/2004 4:32 PM  
Blogger grant said...

haha...well you can do that too, but ponzu is easy to make it's just lemon juice and shoyu /w grated daikon.
the sesame sauce is a bit more complicated, but not bad either. i have a recipe around here somewhere....

9/28/2004 6:06 PM  

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