Hot pot vs shabu shabu are favorite winter comfort foods in Asia. Let's explore the differences between these two popular dishes! 3 Sukiyaki: Sukiyaki is another popular type of hot pot. The dish is made with thinly sliced beef cooked in a sweet soy sauce-based broth. Nabe is a general term for hot pot. You can make it with any Place in a small pot and cover with 2 cups water, bring to a simmer then turn heat to low and cover with tight fitting lid. Steam until all the water is absorbed, about 30 minutes. Set up butane burner or electric hot plate, and carefully ignite. Place a thick bottomed, low sided pan over burner and pour in sauce mixture. Remove the kombu (you can reserve it to make Simmered Kombu or Furikake Rice Seasoning ). Mince and add 2 cloves garlic (I use a garlic press here). Add 2 Tbsp sake, 1 Tbsp mirin, and 4 Tbsp of the 4-6 Tbsp miso. Let the miso completely dissolved in the ladle before releasing it to the broth. Heat the water until it's just about to boil, then turn down the heat to low, and let the broth simmer. While it's simmering, you'll get the vegetables and udon noodles ready. For the udon, bring a small pot of water to the boil, and drop the frozen udon in. They'll loosen and separate in one to two minutes.

Instructions. Put the meat in a single layer in a large freezer bag. Remove the air from bag and close tightly. Put on a metal tray (so the heat transfers faster) and freeze the meat for 1.5 to 2 hours, depending on the size of the meat and how fatty it is. Take the meat out from the freezer.

The shabu-shabu comes in four meat choices, starting at $70 per person for the Kurobuta Pork Shabu-Shabu. We highly recommend the Kagoshima Japanese Wagyu Shabu Shabu or Sukiyaki ($98), with perfectly marbled, tender beef slices. The portion is for one person but the amount given is good enough for two. dUKx.
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    • sukiyaki vs shabu shabu vs nabe