Three simple secrets to enjoying shabu-shabu

To someone unfamiliar with the dish, the name "shabu shabu" might suggest some sort of concoction involving exotic spices; in reality, it's merely vegetables and sliced meat boiled in a light broth; according to Japanese people, "shabu shabu" is the sound the meat makes when splashing through the broth. Making shabu shabu at home is ridiculously simple- all you need for the broth is about a teaspoon of hon dashi (bonito) stock and a splash of mirin- but there are several restaurants throughout NYC that specialize in the dish. The best part of making it at home, however, is that you get to choose the ingredients; basically, anything goes! There are only three rules to enjoying shabu shabu, which I've shared below.

1)The meat must be thinly sliced. This ensures that it will cook quickly and evenly, so that it will retain its flavor and good texture.

Shabu-Tatsu's rib eye dinner course ($27/person, includes assorted vegetables, noodles, salad, dipping sauces, rice, and ice cream.) 216 E 10th, Street New York, NY10003 

2) There must be some form of "shime" . Don't panic- all that means is rice or noodles to dip in the broth after the veggies and meat are finished, to soak up the flavor. Refrain if you must, carbaphobes, but be warned: you'll be missing out on the valuable nutrients that the chosen shime soaks up from the leftover broth.

Kishimen & Maloney Noodles

3)Loved ones to share it with. Like many Japanese meals, shabu shabu is meant to be eaten with friends and family whose company you enjoy. The diy aspect makes it not just another dinner, but a communal experience!   

Handmade noodles and gyoza at Lam Zhou

Although loathe to admit it, those delicious dumplings that many Japanese restaurants claim as their own and dub "gyoza" actually originated in China. Lam Zhou, located at 144 East Broadway in Manhattan, shows anyone claiming to make good dumplings who's boss- and at a fraction of the price

#18:Fried Dumpling

 At just $3 for 12 pieces, these thin skinned, pork and veggie filled fried dumplings are a bargain. If you like them spicy, be sure to add hot sauce to the black vinegar sauce.    

#19:Fish Ball Soup

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                                      If you're all carbed out after the dumplings, you may want to stick 

with something simple like the fishball soup, which consists of just fishball

and broth (7 balls for $2, 11 for $3.) Be warned, however, that by taking extra care of your body you'd be missing out on the best part:

:

Yes, this guy makes them by hand. And yes, it does get loud. But is your diet really worth sacrificing something make with this much passion and vigor? Especially at $5 per bowl? Besides, you know these noodles are way fresher than the croutons you would have added to that $10 salad or the saltines you would have nibbled on with your turkey chili.

#1: Beef Noodle Soup

Natto Sando

As I mentioned earlier in this blog, there are many ways to enjoy natto. If you haven't found a way to do so yet, natto sandos, which consist of natto sandwiched between age tofu and doused in soy sauce (bonito flakes optional), are definitely worth a try. Think about it: when was the last time you ate something fried and salty that you didn't love? Best of all, they're super easy to make. Here's how it's done:
-Preheat oven to 375 degrees Fahrenheit. If you don't have an oven a toaster oven will do the trick just fine.

-Slice two pieces of age tofu down the middle to make four "pockets". You can find age tofu in any Asian market or better grocer.

Age (fried) tofu

-Open two packages of natto and mix contents (if unsure you can totally refer to http://seamny.blogspot.com/2013/09/nattoslimy-yet-satisfying.html). Scoop half of one package into each age tofu pocket.
-Put the "sandos" on a pan and insert into the oven/toaster oven. Let bake for 5-10 minutes.
-Add soy sauce and bonito flakes as desired. Toothpicks optional!

Natto sandos with soy sauce and bonito