Description
샤브샤브비프롤 Rolled ShabuShabu (Hot Pot) 500g – NZ Beef Roll, 2.5mm, PS Grade
Thinly sliced beef and a variety of vegetables are instantly poached in a boiling broth and dipped in a marinade.
There are various opinions about its origins.
One theory is that it originated during the Mongol Empire, when it was used as battle rations for mounted soldiers. In the Mongol Empire, sheep, pigs, and cows were killed and sliced into thin strips.
Shabu-shabu was first invented in 1952 at the Osaka restaurant Suehiro in Osaka in 1952.
Although the name was invented by the restaurant, the origin is believed to be the Chinese dish shan yang liu (涮羊肉). After the Sino-Japanese War, the Japanese came to know the Peking-style shanyang roux, which had lamb replaced with beef and various other ingredients added, and was introduced in 1947 under the name gyuniku no mizutaki (牛肉の水炊き)[3], which spread and became known as shabu-shabu.
It bears some similarities in cooking principles to the Korean court dish zen cuisine. It’s boiled in a low-boiling broth, served relatively lukewarm compared to other Korean dishes, and served with a sweet marinade.
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