Shabu Shabu dinner with rice and a dipping sauce.

Here is the bonus pic of me sleeping! Husband took that one this morning...



This dish here is a typical Japanese meal called " Shabu Shabu" or " NABE" .
At home we have an eletric skillet which we set at about 350 degrees or so, i can't remember... and you basically drop in all the raw ingredients into the broth and allow it to all cook together. On the tag you will see all the ingredients which we use typically use.

The broth is made by pouring in, water, sake and adding in " kombu" as well as any other flavorants you like, such as, salmon bits, dried shrimp, dried cuttle fish, canned clams for flavor, maybe even some Mirin, i'm an not exact on measurements because usually i do not start the broth.

Once all is cooked, you eat it with Japanese rice....the dipping sauce is made of : garlic infused soy sauce, Ponzu, Siracha, and Sesame Oil.

Usually the next morning, we make a " porridge" with the leftovers, you heat up this shabu shabu, in a sauce pan, and you cook it with the rice until hot, husband called it " Okayu" . I quite love this meal, but you pretty much should eat it within the next day after making it, since it has different seafoods...