There are many interesting and utterly delicious things to eat in Japan. Shabu Shabu is one of them.
It is safe to say it is one of my favorite foods to eat and saved for special occasions because it certainly is not priced for everyday. The premise is, you take very well marbled Japanese beef, slice paper thin and then poach in near boiling broth for about 5 seconds, then dip in a sauce that coats and seasons the meat with flavors your body and mind cannot hold back for more and repeat until your heart’s content.
What I tend to look for when picking a Shabu Shabu restaurant is for a shop to specialize in Japanese cattle, selecting their A4 or A5 marbled Ribeye (the Japanese call it a Rib Roast) and quickly dialing into beef heaven, enjoying every morsel served.
Japanese cooking revolves around the balance of seasonal flavors, plus a good dose of Umami. Umami comes naturally in all ingredients, but some possess more than others and how you manipulate that balance is really the heart and soul of “Washoku” (Japanese Cuisine).
Today’s beef is a domestic Kuroge Wagyu (Black haired Japanese beef) graded A4. Literally 5 seconds swishing in the hot broth and it is done. You will be presented with 2 types of dipping sauce. A Ponzu (Citric Soy Sauce) and a Gomadare (Sesame Puree).
Nothing quite compares to a well marbled ribeye. The flavor, the texture, the sweetness, the sheer delight you get when you bite into a perfectly cooked piece of beef is simply pure heaven.