Comments on: How to cook shabushabu (cold version) for summer.

By: kirin

kirin — Fri, 21 Aug 2009 14:04:08 +0000

That's also true about the cut radish. A whole radish is just too much for a single person to eat. That's why many vegetables are pre-cut, wrapped and sold for half+ price. I like this, even for 2 people.

By: Stefani Sarah

Stefani Sarah — Fri, 21 Aug 2009 06:00:36 +0000

Thank you for sharing. I'm making this tonight. I especially love your radish tips. I didn't know they taste differently. I thought the reason of cutting it into parts is so that you can have them cheaper in supa. Haha… I guess I was wrong.

By: kirin

kirin — Sun, 02 Aug 2009 14:19:40 +0000

WOW! How much experience you have with Japanese foods!! You could speak better than me, honestly! To be honest, I like Westen cuisine a lot more, such as pasta, pizza, cheese, Chinese foods, steak, and many other Westernized Japanese foods, such as Omuraisu (omlet and chicken rice), curry and rice, hamburg, etc. But I know Japanese food is healthy and less calorie and so I *try* to fix it from time to time. Speaking of Japanese food, my favorite maybe steamed rice! hahaha!! As I read thru your comments, you really sound that you fit in our culture!!

By: riotnikki

riotnikki — Sun, 02 Aug 2009 08:04:38 +0000

Wonderful recipe! Back when I was not a vegetarian I used to make shabu shabu using beef, all kinds of veggies and then would finish with noodles in the broth. It was one of my favorite things. Now as a vegetarian I still eat it only using more veggies and mushrooms and tofu. The salad looks great – I love daikon and the addition of that with ponzu would make an incredible dressing for salad. Japanese food is my favorite on Earth! In fact I just went tonight for teppanyaki and had grilled tofu with vegetables and fried rice and miso (white miso) that they did with lovely enoki mushrooms in it. That was a little different and I enjoyed it. I eat lots of miso at home either from scratch or the instant kind from a package. I like it for breakfast. Do you have a tomato season in Japan? Ours just finished here in July and the tomatoes were incredible. I am Italian-American so I have a love affair with tomatoes. Italian food is my second love after Japanese. Cold somen is perfect in the summer (I do a cold soba too with tofu and dipping sauce that is really yummy). I like how it is sometimes served in a bowl of ice water. I love to eat seasonally and the Japanese have a wonderful way of doing this. Have you ever had Kaiseki? I have a number of cookbooks but many of ingredients cannot be found here in the US. The food is so beautiful, healthy and clean.

By: kirin

kirin — Wed, 29 Jul 2009 03:39:35 +0000

I'm doing good, thanks! This cold version of shabushabu is such a casual home cooking recipe that you can easily make with vegetables you like to consume from fridge.

By: Lisa

Lisa — Tue, 28 Jul 2009 10:05:04 +0000

Hi! I've been good, but not really had an internet connection – it can be very frustrating sometimes! I hope you're well!
I never had cold shabu shabu, no! Only the boiling version. So this seems like a great alternative for summer!

By: kirin

kirin — Fri, 24 Jul 2009 01:37:47 +0000

Sorry, Mirin was not familiar to you. Wiki desctribes it better ( http://en.wikipedia.org/wiki/Mirin ) but the image is sweet cooking wine. If you have to make monzu sauce from scratch, the amount I listed was too little, so please increase the ingredients as per the volume of your shabushabu. (^_^;)

By: kirin

kirin — Fri, 24 Jul 2009 01:34:29 +0000

Hope you can get ponze sauce at your local stores. Unless otherwise, please multiple the amount of sauce, which I listed too small portion by mistake. :p

By: Ella

Ella — Thu, 23 Jul 2009 23:16:38 +0000

hi:
great recipe I have to say I really liked it, I love veggies but I never eat bean sprouts… I think this is a good way to try them, I'm definitively going to try this recipe thanks for sharing.. I hope I find ponzu sauce in my local asian store, if not I'm going to have to make if from scratch a quick question, what's mirin?
Thank you

By: walkw/me

walkw/me — Thu, 23 Jul 2009 14:51:16 +0000

I love to try this recipe. Thanks for the share. I'm sure it is so yummy.