12/29/2023 0 Comments Japanese restaurants columbus ohioWhen we ordered a small camping stove was brought to our table. Ba Sho is a small Japanese restaurant off Sawmill Road in Dublin with private tatami rooms and the largest selection of sake I’ve seen at a Japanese restaurant in Columbus. After you have eaten all of beef, you can cook the noodles and enjoy a bowl or two of vegetable noodle soup.įinally we found a Japanese restaurant that was offering shabu shabu so that we could experience it Japanese style. Each piece of meat only takes a few seconds to cook, just enough to say shabu shabu a couple of times. We were advised to start cooking our vegetables first to add more flavor to the broth, then cook the beef and add the noodles right at the end. Some cook the beef in the broth first, skim off any scum and then cook the vegetables and noodles. People seem to have different methods for eating shabu shabu. The benefit of being at a Korean restaurant was the addition of a raft of banchan dishes which added some variety to the meal. A pan of mild broth (which seems more like the Japanese than Korean version of the dish), a plate of beef, vegetables (napa cabbage, chrysanthemum leaves, mushrooms, spinach, enoki mushrooms, scallions, zucchini, carrots), udon noodles and a dipping sauce. San Su’s shabu shabu was much closer to what I was expecting. Below you can see our simmering pan of vegetables and broth. The Korean BBQ tables are easily converted for shabu shabu and the pan of broth is lowered onto the grill. San Su has an extensive sushi offering so it is not too surprising to find Japanese dishes on the menu (although shabu shabu also seems to be popular in Korea). My second shabu shabu experience was at the new Korean BBQ restaurant San Su on Bethel Road. They were delicious and satisfying on a cold wintry day, but they weren’t what I was expecting – I suspect these weren’t really shabu shabu but another type of Chinese hot pot. Both stews were packed with their respective proteins and vegetables and on top you can see sheets of bean curd that were to be re-hydrated in the stew. The hot pot was accompanied by a plate of dried rice noodles and a raw egg to cook in the stew, but all of the meat and fish was already bubbling away in the pot. We tried both versions of shabu shabu on the menu: seafood (with shrimp, chicken and scallops, pictured above) and the spicy beef (pictured below). My first experience of shabu shabu in Columbus was at a Chinese restaurant called General Tso’s. The name shabu shabu is now often used outside of Japan to describe some styles of hot pot preparations. Versions of hot pot can also be found in countries across SE Asia. Hot pot is said to have originated in Mongolia, spread into China and became popular in Japan and Korea in the twentieth century. This is not too surprising as we find a lot of overlap in dishes between restaurants of different Asian cuisines (think of all of the different nationalities of restaurants that offer pad thai). In the course of my shabu shabu quest I visited Chinese, Korean and Japanese restaurants. As a large pan of steaming broth makes for a wonderful winter meal, it seemed the ideal time to explore the dish in-depth. Shabu shabu translates as ‘swish swish’, and describes the sound of your chopsticks swirling ingredients in the broth. It’s a shared dish, not unlike fondue, in which you dip meat (traditionally beef) and vegetables into hot broth to cook them. Shabu shabu is the Japanese name for a type of ‘hot pot’, an Asian dish cooked and eaten at the table.
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