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This dish was first introduced in Japan during the 20th Century from the Chinese and has become a popular dish amongst tourists and visitors to Tokyo, in particular. This one-pot dish is made of thinly sliced beef slowly boiled in water and vegetables and various condiments. Once cooked it is then served with various dipping sauces. Although very similar to the sukiyaki dish, shabu shabu is considered to be a lot more savoury than the sweeter sukiyaki dish.
This recipe is prepared as a one-pot stew dish and served in a shallow iron pot. It’s generally served as a winter dish particularly at Japanese year-end parties. Although very similar to shabu shabu, sukiyaki is a sweeter dish. It’s made of thinly sliced beef and vegetables which are slowly boiled with soy sauce, sugar and mirin, an essential condiment similar to rice wine. Once cooked, the meat is then dipped into raw, beaten eggs and eaten.
This one-pot protein-rich broth stew is fed to sumo wrestlers, in particular, and eaten in huge quantities by the wrestlers as part of their main body building diet. The bulk of this dish is made up of proteins, usually quartered chicken with skin, tofu or fried fish balls slowly boiled with vegetables and mirin (rice wine) for added flavour. It is generally eaten with rice and beer to increase the wrestler’s calorie intake. Any broth left over is often used for noodles.
This popular and inexpensive stew dish originated in Fukuoka, and became popular in Tokyo, is made from pork or beef offal, generally beef intestines. It is slowly boiled in a pot to which cabbage has been added, together with soy sauce, garlic, chili pepper and miso, a traditional Japanese condiment made from fermenting rice or barley as well as a type of fungus. Noodles are then added to the dish for a complete meal.
This is a popular winter dish served throughout Japan with each region having its own varying ingredients. Basically it’s made from boiled eggs, the roots of the konnyaku plant, the large white daikon radish, together with fish cakes and slowly boiled in a soy sauce broth. The Japanese mustard known as Karashi is a favourite seasoning for this dish. Oden can be bought from food markets as well as many shops which will have the stew simmering throughout winter.
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