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Hot Pot/Shabu Shabu Roll Call

  • Kurtis Jan 26, 2011 10:02 AM
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Inspired by a recent post on shabu shabu/hotpot…

http://chowhound.chow.com/topics/761126

I think many Asian cusines have variations of this: Japanese, Thai, Chinese, and even Korean in more recent times. Having tasted a very good Chinese version in Flushing recently, I would like to see if you have any favorite spot here or in GNY area. I imagine that Singapore, Malaysians, and Indonesians probably have a version or two, as well as Vietnamese, Combodia, Laos…

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  1. This is a thread from last year for a Thai shabu place in Woodside- http://chowhound.chow.com/topics/669405 .

    20 Replies
    1. re: Silverjay

      Any recent dining experience here? I remember seeing a few place - likely Thai - offering this in Woodside when I visited there last summer.

      It seems like it's quite popular in Thai cuisine. Their name for it is bit interesting tho: suki sounds like its a shorten form of sukiyaki which is different from HP/SS. Traditional Korean food has a versions similar to sukiyaki called chungol or shinsunro, and many Korean digs serve this in GNY areas, but not HP/SS, AFAIK.

      1. re: Kurtis

        I've never been to that place or any of the others around there.

        Yeah, Thai-suki and Thai-shabu are loan words from Japanese suki-yaki and shabu-shabu. "Suki" also means "like" in Japanese, so the name of the shop might be a play on that word. Usually shops that do shabu shabu also do sukiyaki. This particular shop is calling their dish "suki shabu", but the description on the menu sounds more like a "hot pot". Pretty funky.

        1. re: Kurtis

          Curious, what's the difference btw sukiyaki and HP/SS? Don't really know much about these. Have had Thai suki (at MK, the place referenced in the other thread) and something called "mongolian hot pot" both in Thailand. But not sure I understand the differences between them.

          1. re: missmasala

            I think the key difference is that you cook everything together and then eat for SY, but cook and eat individual/group of items as you go for HP/SS. Considering SY and SS being interchangeably used in different parts as these dishes get adapted and transformed, I imagine the line can be blur...

            1. re: missmasala

              Ingredients and cooking methods are different. Sukiyaki usually includes beef, tofu, chrysanthemum leaves and shirataki noodles. A hot pan is set up on the table and the meats and vegetables are cooked in the pan with a simple sauce. Diners then pick out the food and dip the morsels into another sauce or sometimes a beaten egg. Shabu shabu can have a variety of meats, seafood and vegetables. A pan with a broth, dashi or water is placed on the table. Diners then pick what they want to eat from platters with chopsticks and swish it around in the broth. The name shabu shabu is supposed to come from the sound the food makes when it is dipped into the hot liquid. Then you eat it. After a meal, the broth which will have been enriched by all the ingredients cooked in it will be drunk as a soup. Similar concepts but different meals.

              1. re: Bkeats

                So the Japanese SS broth gets consumed as soup, which makes perfect sense to me.
                It's interesting, b/c I get the sense that Chinese SS broths get left alone and not consumed for the most part, and I know that Korean SS broths get turned intto a noodle soup or porrige at the end of the meal...

                1. re: Bkeats

                  I've never heard of the broth from shabu shabu being consumed afterwards. In Japanese dining, it would be considered gross. However, seafood hot pot broth is eaten afterwards- as I mentioned in the other thread. Shabu shabu usually involves dipping items in sauces after you have swished them in the main pot. But that pot is meant for cooking, not consuming.

                  Sukiyaki, shabu shabu, and hot pot (nabemono) are all distinct dishes in Japanese. But googling around, it seams Thais just use all three to mean the same dish.

                  1. re: Silverjay

                    Yes, if my experiences at MK are indicative, Thai suki is more like hot pot than japanese sukiyaki. Broth is put on the table and then you order plates of meat, seafood, vegetables, etc, which you cook in the broth and then take out and eat with a sauce.
                    Mongolian hot pot was something i had years ago in thailand, but i remember that being more like sukiyaki, perhaps--tons of things were thrown into a pot of bubbling broth and then eaten together.

                    1. re: missmasala

                      What you describe at MK is like shabu shabu- cooking in the broth, then dipping in sauces. I've eaten at an MK in Thailand a long time ago and also had this at a place in Tokyo couple of years ago.

                      Mongolian hot pot sounds like pretty standard hot pot. Sukiyaki, by Japanese definition, is more a simmered or stewed dish and not cooked in a big pot but more of a shallow iron dish. The liquid is very flavorful sauce, rather than a broth.

                    2. re: Silverjay

                      Also, does anyone know if the thai hot pot place in woodside referenced in the other thread is still open?

                      1. re: missmasala

                        Yes it is. I'm going tomorrow for lunch.

                      2. re: Silverjay

                        "I've never heard of the broth from shabu shabu being consumed afterwards. In Japanese dining, it would be considered gross. However, seafood hot pot broth is eaten afterwards- "

                        Could you share your thoughts here? I don't quite understand the reason for different consuming practice of non-seafood end-broth vs the seafood counterpart. How is seafood broth consumed in JSS? If you could share some of your favorite JSS places would be great especially on a day like today...

                        1. re: Kurtis

                          JSS is a communal pot of hot water with some konbu or light dashi. You swish things in to cook and then dip in your personal sauces. When you cook the meat, bits of fat and other stuff float off. It looks unappetizing and a small strainer screen is usually provided to clean that stuff away. One of the appeals of shabu shabu is that it is considered cleaner and healthier.

                          Seafood hot pot is made from a base of dashi- usually konbu, katsuo bushi, maybe dried sardines, mirin, sake, etc. I'm not sure of exact ingredients as we eat it at home and I"m usually in the other room fixing myself a drink. Anyway, once the dashi is made, we decide if we want shoyu or miso, and add one or the other accordingly. The other day we decided on miso and mixed in a few tablespoons of white miso. Once the soup is at a nice simmer, we add fresh vegetables, tofu, maybe rice noodles, and seafood like cod, oysters, scallops, etc. To serve, we ladle soup and contents into bowls. When all the 'gu' are basically eaten, we reduce the remaining soup, add in cooked rice, and then an egg or two and serve the ojiya/zohsui as "shime" (meal closer) or as a snack the next day.

                          I eat this stuff at home or in Japan. You’ll have to search the boards for restaurants in the city that serve them.

                          I posted some recent photos of a serving of hot pot, some veggies we had waiting, and the ojiya I ate the next day.

                           
                           
                           
                          1. re: Silverjay

                            Shot of hot pot itself..

                             
                      3. re: Bkeats

                        Nice pics, and looks delicious!

                        Silverjay, your post cleared my misunderstanding which I think stems from nomenclature issue: it seems Japanese cuisine is clearer in difference between SS, SY, and Nabemono while other countries who originated, adapted, or transformed it are making more liberal use of SS/HP as in Thai MK. So, I would agree with you that the end-broth from Japanese SS would be much less flavorful since the broth itself has little flavor, and not much flavor would be rendered to the broth in the end.

                        There are several mostly dated threads on SS/HP in CH. Here are some of the names that were mentioned: mostly in Manhattan...

                        Shanghai Tide
                        Shabu Tatsu
                        Prime Ko
                        Red & Black (the old Yakiniku Riki):http://chowhound.chow.com/topics/739180
                        Matsugen
                        Hakata Tonton
                        Quicklys
                        Shaburi
                        Momokawa

                        Anyone with recent visits? Apparently Shaburi is a Taiwanese style SS.

                        1. re: Kurtis

                          just add my thoughts, sukiyaki is cooked in an actual broth i believe its soy sauce, sugar, sake and mirin and you cook it all at once not in a la carte like you do with hot pot / shabu shabu, it simmers for a while at a reasonably low heat. my mom makes it at home alot and so does my grandmother. the broth is delicious, i really like it.

                          shabu shabu is generally a very plain broth and you cook things as you go type of deal and ive never drank the broth afterwards and you dip the cooked ingredients in various sauces afterwards (exactly the same as chinese hot pot), the main difference is the broth is lighter and less flavorful in japanese shabu shabu vs chinese hot pot and the sauces are usually different as well

                          shaburi: i think they closed

                          momokawa: momokara is very good, im going to write a post on it soon. make sure to make a reservation

                          1. re: Kurtis

                            There are some interesting looking nabemono items on the menu at Hakata Tonton. They will actually reduce and cook up your nabe broth for ojiya and throw in bimbimbap items or ramen or rice And looks like they'll make ojiya from rice with your shabu shabu broth.

                            http://www.tontonnyc.com/

                            1. re: Silverjay

                              i really want to go to that place as i love tonsoku

                              1. re: Lau

                                Me too. I always forget to consider it....And I'm really wondering what is at the bottom of that broth after you've been simmered tonsoku in it. Must be full of collagen- and hopefully flavor as well.

                                1. re: Silverjay

                                  yah its definitely gotta be all thick and collagen-y afterwards