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Shabu-shabu (しゃぶしゃぶ) is a Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water. The term is onomatopoeic, derived from the sound emitted when the ingredients are stirred in the cooking pot and served with dipping sauces.What is the difference between shabu shabu and Sukiyaki?
Related dishes Shabu-shabu is similar, but whereas sukiyaki is considered sweeter, shabu-shabu is more savory. Shabu-shabu meat is even more thinly sliced and the individual slices of meat are cooked by dipping into simmering liquid at the table, while sukiyaki is cooked in a more casserole style.How do you eat shabu shabu?
How to Eat Shabu-shabu. First, the server will bring a pot of broth to the table. Cover the nabe pot and allow the broth to come to a boil, then reduce it to a simmer for cooking. During the meal, try to keep the broth at a low boil to prevent overcooking. Then, add vegetables to the pot and cook briefly to add flavor to the broth.What is shabu in the Philippines?
It is known as shabu in the Philippines where official estimates suggest that about seven million people — almost 10 per cent of the population—use the drug.” Other names for ‘shabu’ include ubas, siopao, sha, and ice. It is usually in the form of an odorless crystal or crystalline powder, white in color and bitter in taste.