She uses whole umeboshi. Orders them from Japan. Perhaps the exchange rate being favourable helps, I dunno. I suggest you compare.
Dude that looks amazing. I had to look up satsumaage. I had thought about getting myself a hot pot like this at some point. But it's getting the right ingredients and the dipping sauce. Definitely eating like a king tonight. I also had to look up Dashi. There is an all you can eat shabu-shabu place down the street. Now I'm tempted to make a run LOL. There is something they called barbecue sauce which is not barbecue but some kind of brown paste that you mix in with some light soy sauce or something whatever the dipping sauce is made of. That and the chili paste on my gosh bro that is some good times and good eating. You are definitely a lucky man@koquerelle @Cajun
Nabe on deck night tonight,
Top of frame looking like a dumpling is homemade satsumaage. I suggest you ask guguru sensei about that shit. And then you've got (counter clockwise from top) shiitake, enoki, pork meatballs, carrots, tofu (barely visible top right), and whole shrimp in the middle, all soaking in her amazing dashi with Napa cabbage hiding somewhere under all that goodness.
Would recommend.
I only ever liked the coconut ones with caramel.When you try to start a clean diet but there are tables stacked up with girl scout cookies at every entrance at every grocery store
I don't think they have those anymore but they have peanut butter covered in chocolate gimmick now that's like eating a Reeses.
About this sauce, it could be this,
therecipecritic.com
www.bokksumarket.com
www.theregister.com
Maybe it's the sesame paste I'm thinking of. Next time I see it I will report. The great thing about these dishes is that you can set them up anywhich way you like. What's weird about Americans is everyone knows sushi dont know about Canadians. But legit ramen, shabu shabu, nabe... they have no idea. I always like exposing others to these things. As a cuisine... for its clean food and incredible flavors it's hard to beat. Cheers bud.About this sauce, it could be this,
Katsu Sauce - The Recipe Critic
Katsu sauce is a thick and glossy ketchup-based sauce that's perfect for dipping fried foods in! A staple in Japanese and Hawaiian cuisine, you're going to love having this on hand in your kitchen.
I don't know about the paste though. The missus just buys this direct from Japan or from Canadian stores that specialize in Japanese food products:
What is Chuno Sauce And How Do You Cook with It?
Chuno sauce is a Japanese sauce with a fruity, spicy, and sweet flavor profile. It's used as a marinade and dip for tempura dishes. Read on to learn more!
No need to add anything and I like it a lot better than ketchup or BBQ sauce or any of that sort of thing. YMMV.
Sesame paste would be correct for shabu shabu. Sorry, I wandered off the subject when you said barbeque sauce.
Thin mints were my go to.
Hmmm... dont know that one but Reeses is my favorite candy bar none. If I see those girls outside of HEB then I will grab some. My boys dont really even like reeses... makes me think they arent actually mine.
Out of curiosity, do you guys branch out to Chinese? Not the typical fare but dim sum and soup dumplings are awesome.
