Shabu-Shabu Beef

My last dinner in Kyoto was a Wagashi dinner too. I wanted to know what the difference between the Sukiyaki Beef in Takayama and the Shabu-Shabu Beef here was.

The difference is just the way you cook the beef. Shabu- Shabu means swich swich, the way to use your chopsticks to pull the beef through the sauce. And the sauce here us a clear dashi stock, very lightly flavoured.
Sukiyaki was cooked in a strong soy based sauce.

When the tray came, I just got a bowl with a bit of clear stock. The waiter started the fire beneath it and I put all veggies and greens in. They needed to cook a couple of minutes to get more flavour into tge bowl.
Rice and Miso Soup had to be ordered seperately.
With the beef came enoki mushrooms and a piece of shitake mushroom, a piece of fishcake, china salad and sone kind of wasabi greens.

It is fun to estimate how long your fire under the pot will last, you will the heat to cook the last pieces of beef.