Rated 4.3 out of 5 by 4 reviewers.
Rated 3 out of 5 by What is a Shabu Shabu pot used for... The Shabu Shabu pot is typically not used for Western style meals but is made specifically for a Chinese/Japanese type of hot pot more like a fondue setting where everyone dips their choice of food into the boiling broth in the main Shabu pot to cook it. If you are purchasing a Shabu Shabu pot, you should read up on it's main purpose so that you are not disappointed with your purchase. Shabu shabu is a Japanese hot pot meal imported from China. Its name literally translates to "swish swish," the noise that the meat makes as it is swirled through hot broth with chopsticks. Ingredients for Shabu Shabu First, the heating element and the main pot filled with broth is brought to the table and set up to heat. This is the special pot for broth that the diners use to cook their shabu shabu. The primary ingredient is thinly sliced meat, usually beef or pork and sometimes chicken, which is brought to the table raw for the diners to cook themselves in the pot. This is just like having a pot of heated fondue and having cubes of bread or vegetables that the diners place into the heated cheese using fondue forks. Additionally, tofu and vegetables, such as Chinese cabbage, lotus root, and enokitake mushrooms are provided to cook in the broth. The more popular Shabu pots have a divided main pot so that the host can make two different broths, one more spicy than the other for the diners to dip their vegetable and meat in. Additionally dipping sauces are provided, which are traditionally a goma (sesame seed) sauce and a ponzu dipping sauce. Sometimes rice is provided for eating, although, there is usually a choice between rice and noodles with mochi. At the end of the meal, the broth is combined into a delicious soup with either leftover rice or the noodles and mochi. Eating Shabu Shabu The technique for eating shabu shabu is fairly simple. The meat is sliced so thin that it only requires seconds of swishing in the pot. Japanese people will lift the meat off the platter with the backs of their chopsticks, swish it a few times in the hot broth until it turns brown, and then dip it into one or the other sauce, lifting it out of the sauce with the normal eating side of the chopsticks.This keeps germs out of the hotpot and allows everyone to cook with the same pot. The vegetables are sometimes dropped into the pot depending on how long they should cook, but leaving the tofu in the pot too long will result in it crumbling into a squishy pile. Often, a strainer is also provided to strain fat and vegetable bits from the broth as the meal is eaten. Many shabu shabu restaurants offer an option for endless plates of meat, so often, Japanese will eat two or three plates of meat before they end the meal. After the meat is consumed, the broth is strained and poured into a cup with udon noodles and one piece of mochi and consumed as a refreshing finish to the meal. For an extra special dinner, sometimes shabu shabu is combined as part of a kaiseki, or traditional seasonal meal served in courses, with the shabu shabu being the main course of the meal. I doubt that you will find a cookbook for this product as Asians know how to use it without referencing a cookbook. 04/22/2013
Rated 4 out of 5 by NO recipe book This cooker has worked well for making macaroni & cheese, but I burnt rice the first time I tried. There is not a recipe book with it, nor could I find recipe's on the manufacturer's website. I am sure I'll find recipes on the internet, but not sure how reliable those will be. Still, it seems like it will be a versatile cooker/steamer for the price - so far am satisfied with the value and tempurature range available. 01/03/2013
Rated 5 out of 5 by Great! It is great for me and my fiancé! We needed something for our upstairs to cook with and it's great:) 02/15/2013
Rated 5 out of 5 by good cooking ware for chinese it's very good, and it also works well 01/16/2014
1-4 of 4 total reviews
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