Title: Shabu-Zen
Location: 17 Tyler Street, Chinatown.
Type of Foods: Shabu-Shabu or Hot Pot.
Price: Good.
Parking: Take the T.
Hot Pot History:
Shabu-shabu was introduced in Japan in the 20th century with the opening of a Shabu-shabu restaurant "Suehiro in Osaka. Its origins are traced back to the Chinese
hot pot known as "shuan yang rou". Shabu-shabu is most similar to the original Chinese version when compared to other
Japanese dishes (
nabemomo) such as sukiaka. The name of Shabu-shabu was named when Suehiro served it. After that, Suehiro registered the name of shabu-shabu as a trademark in 1955. The cuisine rapidly spread through Asia. Together with sukiyaki, shabu-shabu is a common dish in tourist hot-spots, especially in Tokyo, but also in local Japanese neighborhoods (colloquially called "Little Tokyos" or "Japantowns") in countries such as the United States and Canada.
-Taken from the Wikipedia page on Shabu Shabu
The dish is traditionally made with thinly sliced beef, though modern preparations sometimes use pork, crab, chicken, duck, or lobster. Most often, tender ribeye steak is used, but less tender cuts such as top sirloin are also common. A more expensive meat, such as wagyū, may also be used for its enhanced flavor and texture. It is usually served with tofu and vegetables, including chinese cabbage, chrysanthemum leaves, nori (edible seaweed), onions, carrots, shiitake mushrooms and enokitake mushrooms. In some places, udon, mochi or harusame noodles may also be served.
The dish is prepared by submerging a very thin slice of meat or a piece of vegetable in a pot of boiling water or dashi (broth) made with kombu (kelp) and swishing it back and forth several times. The familiar swishing sound is where the dish gets its name. Shabu-shabu directly translates to "swish-swish". Cooked meat and vegetables are usually dipped in ponzu or "goma" (sesame seed) sauce before eating, and served with a bowl of steamed white rice. Once the meat and vegetables have been eaten, leftover broth from the pot is customarily combined with the remaining rice, and the resulting soup is usually eaten last.
- Taken from the Wikipedia page on Shabu Shabu
My Experiences at Shabu-Zen:
I personally had a blast, and didnt mind being a lil bit messy, and gorging on the plentiful supply of food handed to me. It's definetly more fun with a friend. The staff is really nice, and the people are warm and friendly, you will see a lot of teens, and some families eating here which is a plus.
Map of Chinatown:
