Ariane Jenkins wrote:
> On Fri, 07 Jan 2005 04:59:29 -0600, GregoryD > wrote:

snip

>>
>>Also, what cut of beef do these restaurants usually slice for shabu shabu
>>or hot pot? And lastly, there was a sweet, dark sauce along with the fish
>>sauce and the chili sauce.. wasn't teriyaki, though. Any ideas?
>
>
> Hmmm. I thought shabu-shabu was Japanese? I've never made it
> at home, but recipes seem to indicate using a thin sliced tender cut
> of beef. Some Asian groceries will sell this to you already sliced,
> and labeled specifically for shabu-shabu, but I'm guessing it's more
> expensive this way.


You are correct - Japanese. I had the same question about a Vietnamese
place serving shabu-shabu.


jim