This past month was a month of experiments 
but I learned a lot from all my mistakes… I even attempted kimchi without a recipe or the proper tools, but I’ll post about that another day. Here’s one attempt at a dish I’ve been meaning to try for a while…
The other day I saw shabu shabu sliced meat at Uwajimaya and decided I would make my own version without looking up any recipes or anything… since I don’t remember ever trying it, it might not have been the greatest idea, but it was ok~ next time I think I will try a different soup base :) I like experimenting, I think I got it from my mom… but in this case, it was an experiment that was a little off… but it looks sort of pretty, no?
so what I used was…
- odeng (this one was really good, I wish I remembered the name of this type, but one time I boiled one with some kelp and my sister devoured them :))
- frozen shrimp (costco)
- very thinly sliced shabu shabu meat, I think this one was a brisket…
- bean sprouts (probably won’t use next time)
- japanese noodle (I found it by the soba noodles) (probably try a different noodle next time)
- tofu
- zuccini
- mushrooms *I don’t really like Enoki mushrooms, so I used button, but I can see why they use that for this dish… because juices from the mushroom end up flavoring the broth, so the mushroom flavor was a little bit strong
- bok choy (probably will try napa cabbage next time)
Broth I used chicken stock because I remember seeing it somewhere, but I don’t recommend this… a tiny bit too chickeny (not sure how else to explain it?) next time I think I’ll try a different stock… with kelp, water and use a dipping sauce?
I had the broth simmering after I brought it up to a boil and just started adding stuff I wanted to eat, but after I found out shabu shabu is supposed to have a rolling boil going and swishing the meat around until it’s cooked… oops but it was still good, since everything was really frozen and it gave us time to eat and chat.