Learning to Cook Japanese Food: Shabu-shabu (Part 2)

by Ben Mirin, CIR

There are countless recipes for Shabu-shabu from throughout Japan.  Like Sukiyaki, Oden, and other iconic Nabemono dishes, it is so popular that many prefectures proudly offer their own variations.  I have yet to learn of a specific Shabu-shabu recipe from Nanae’s Kameda Prefecture, so this one is taken from Hiroko Urakami’s cookbook, “Japanese Family-Style Recipes.”

Continue reading “Learning to Cook Japanese Food: Shabu-shabu (Part 2)”