Search results
Results From The WOW.Com Content Network
Media: Shabu-shabu. Shabu-shabu ( Japanese: しゃぶしゃぶ, romanized : shabushabu) is a Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water and served with dipping sauces. [ 1] The term is onomatopoeic, derived from the sound – "swish swish" – emitted when the ingredients are stirred in the cooking pot. [ 2]
Oden. Oden (おでん, 御田) is a type of nabemono ( Japanese one-pot dishes) consisting of several ingredients such as boiled eggs, daikon or konjac, and processed fishcakes stewed in a light, soy -flavored dashi broth. Oden was originally what is now commonly called miso dengaku [ ja] or simply dengaku; konjac ( konnyaku) or tofu was boiled ...
Much like sushi, pho and Korean barbecue, hot pot has become pretty ubiquitous in the United States. Diners all over flock to hot pot restaurants, especially in the cold months, to chow down with ...
Hot pot (simplified Chinese: 火锅; traditional Chinese: 火鍋; pinyin: huǒguō; lit. 'fire pot') or hotpot [1], also known as steamboat, [2] is a dish whereby a heat source placed on the dining table keeps a pot of soup stock simmering, and accompanied with an array of Chinese foodstuffs and ingredients and food offerings provided for the diners to dip into the flavorful broth.
For premium support please call: 800-290-4726 more ways to reach us
Nabemono are stews and soups containing many types of ingredients that are served while still boiling. Because of that, Nabe is typically enjoyed in cold days or the winter. In modern Japan, nabemono are kept hot at the dining table by portable stoves. The dish is frequently cooked at the table, and the diners can pick the cooked ingredients ...
4. Cheeseburger Sliders. There's no need to form tiny burger patties when you're making cheeseburger sliders for a crowd. Just cook the ground beef and seasonings, then layer it on the Hawaiian ...
The dish contains a dashi or chicken broth soup base with sake or mirin to add flavor. The dish is not made according to a fixed recipe and often contains whatever is available to the cook; [1] the bulk is made up of large quantities of protein sources such as chicken (quartered, skin left on), fish (fried and made into balls), tofu, or sometimes beef, and vegetables (daikon, bok choy, etc.).