SHABU SHABU 101 - How To Eat Japanese Hot Pot // Fung Bros

Million Scoville, I'm gonna put two drops. Oh, I felt it. I felt it already. That was hot What's going on? Everybody? Welcome to another episode of the hot pot boys here. We just got back from Beijing China, Beijing like a Thousand years ago. They they took off their hats and they wanted to eat lamb meat Okay, but they couldn't roast it right there in the middle of war right turn it into hot pot since then hot pot is just And today David we are very very excited and very hungry to cover One style of hot pot that we have not done before which is shabu shabu So David we're in Alhambra Okay And this spot Nabe Mono just open and you know why I'm extra excited about Nabe Mono Because they have really really high quality meats man So in this video, we're gonna try all eight broths of shabu shabu that they have gonna be breaking it down for you guys And then we're gonna try all the cuts of meat man, it's gonna be crazy. I'm so excited Nabe Mono shabu shabu. Let's go We are looking at the entire beef section one through four for being the highest level You've got the beef chuck. Yeah short rib ribeye Kobe gold ribeye Okay, this is your goma aka your Japanese sesame sauce. If you've ever been a hot pot at like a Chinese spot They're also probably gonna have sesame sauce too. But this is the Japanese version here We have ponzu kind of like a sweet soy sauce made with yuzu fruit juice oranges Mirin rice wine. There's all a bunch of other things inside of here This is a flavor that you're probably not gonna get at a lot of other styles of hot pot This only comes at shabu shabu guys. This is the chuck meat. This is probably the most affordable This is gonna get the job done. If you want beef, this is all you need as you can see here This is like pure red. So there's no marbling even though there's a piece of fat here Marbling is only when the fat is worked into the meat Hey Chuck is a very like get her done type names do like like Charles Barkley's like a Chuck get it done Hey Chuck beef gets it done too. It's a get-her-done type of beef. You know, they use a chuck and pot roast a lot you can slow cook it but It's good. I'm feeling it that literally had no sauce just in the combo and I thought it was actually really tasty This is combo the traditional clear broth It's made with a piece of Japanese seaweed and this is also the base for all the other broths here this combo here and nabe Mono actually has additional flavoring from bonito flakes short rib So this is the certified Angus beef short rib It's a moderate in marbling out of the four levels for being the highest This is number two spicy miso now This is actually a house blend of spices topped with some roasted sesame seeds. That's tasty. That's tasty, man I don't know if I could do Chuck anymore. We have to move on to the prime ribeye This is the USDA prime ribeye three out of four high marbling for this one I'm going straight into uh, the pork bone. Okay. All right. This is the pork bone broth, you know, it's a bone broth That's very trendy right now. But this is gonna give you the flavor of like a tonkotsu broth. So it's kind of thicker Taste like a ribeye steak. So for our gold Kobe ribeye, this is very rich marbling melt in your mouth madness, this almost looks like a Almost like a camel pattern David choose one of these pots This is spicy pork bone and this is tomato here. You got your tomato broth That's fresh tomatoes cooked down with a house blend of spices. Very healthy and light Here we have the spicy pork bone broth. This is a house blend of spices mixed in with your classic pork bone broth Tomato, I know you like tomato. I'm a fan of tomato. I like tomato egg. I like tomato. I like you like Western tomato soup, too. I gotta be really really gentle with this thing. I don't want to lose it in the broth You know what difference one difference is between a Japanese style and Chinese styles I know you got a babysit the Japanese style a lot more I mean even at expensive hotpot spots, they're gonna serve some Kobe and you just do need a babysitter You can't let it cook too long Fitting that we're in LA Kobe Kobe Bryant Kobe beef. Do you see how gently I'm just swooshing it like that It was So tender and so marbled and so fatty and it kind of melted in my mouth to the point It just went so quickly. You know, I got me. It's got crazy. It was so fleeting. It was so fleeting I got to say that my two favorite bras so far is the tomato and guess what just a combo. Hold up, man Let me try the tomato one man. Let me get the Chuck if Chuck is good in the car. That's true That's when you know, it's good. Could you put the Kobe in the tomato? I mean It's gotta be good. All right Chuck Good, you know, it's good. I'll be honest man. When you guys have amazing cuts of meat. I feel like the broth I'm saying it takes second. It's second to the meat, right? The meat is gonna really make the pipe. This is curl boots up pork It's purebred Berkshire pork. We've done enough food videos That's fancy. I don't know what that means. Clearly, you don't know. I just know I just know that a lot of the good restaurants in New York use Berkshire pork And this is jidori chicken breast free-range humanely raised jidori, I believe Means from the grass. This is a spicy miso I feel like a lot of people are gonna get the spicy miso because they're gonna want, you know A little bit more flavor from their broth Usually I wouldn't get chicken with my hotpot shabu-shabu. I wouldn't usually but that's really good This there's got to go in the pork bone. That only makes sense that the pork meat Goes in the pork bone the pork with the sesame. I think I think that's a great combination here. They got seafood as well We're looking at scallops basa basa. Got some gigantic shrimps Mussels fish cake black tiger shrimp black tiger shrimp. I'm going in. These are probably the two Most different looking broths right? Yeah, you have the sukiyaki and soy milk soy milk broth This is something I've never had before I've never seen this at a shabu shabu spot, but apparently it is fairly traditional So I'm pretty excited to try it. All right here. We got the sukiyaki broth. This is a sweet soy sauce based broth sukiyaki also is kind of a type of Nabe mono on its own but here they have the broth version Boom Boom one thing I heard and this is the same is true actually for any type of hot pot I would say roots early. Oh, definitely Yeah, the things that I take a lot like carrots you got to throw this in like that's the first thing Your noodles and your starches you want to put that in later? That's really that's really for the end. It's almost like the fried rice at the end of the banquet I feel like for most things it doesn't matter except when it comes to the seafood The seafood is really where you get the flavor Kind of stuck in the broth. So that you say put seafood later seafood later starches, but I feel like everything else I don't know. I just don't know what time yo, and while we're waiting take a look at some of those appetizers What are we looking at? These are shrimp popsicles. This is their most popular appetizer, you know It's nice to have appetizers along with like the soup that we're eating, right? Let's have just a little something to munch on the whole piece of shrimp. That was so simple, too It's just like two three straight between us together between that in the gold Kobe Looks like the posters chicken got a game. This is like something I get everywhere I go Anytime I get a chance, it's a must because it's like mostly I think I want to say it's just chicken thigh And you know what? I like is that they're not giving you any white breast meat pieces That's like a waste kind of gauge always dark meat soy chicken wings Alright, so here's a trick. You know you twist you break the bone you twist it off Now all you have is this beautiful. Let me do it for once. I'm gonna do it twist off. Yeah, there we go Not bad. I got a little time Wow, I'm kind of a believer in your method now you get the absolute best bite when you do that look at that clean it off Cold tofu Japanese style, you know, I really like the Chinese cold tofu. I know the Japanese towers comes with this Ginger. Oh Man, you got the big old chunk You went with the extra large. I'm pretty interested to try the soy milk broth David. This is something I've never took the tiger prawn I've never seen this at a shabu shabu spot or any hot pot spot for that matter I've never seen a milk broth. Yo, and these mushrooms will burn your mouth. They retain so much heat. Yeah, they're juicy Yeah, and this scallop is cooked. I'm pretty interested. Oh this tiger promise super good Y'all kind of jealous that you had that. Oh, yeah, you can have the one in the sukiyaki You know what it is man the tiger prawn Really eliminates like any negative side of shrimpiness. Yeah. Yeah, it doesn't taste Shrimpy. All right. Let me get this. Uh, I gotta go in the sukiyaki man because this tiger prawn is definitely cooked It's really interesting to sukiyaki is its own dish, but this is just sukiyaki flavored shabu shabu. Yeah Oh, the sukiyaki is amazing. Oh my goodness. I Said earlier was the kombu tomato and now the sukiyaki is Has jumped way up the charts. They have a great seafood supplier man. Well, let's try the noodle Mmm, no Sukiyaki broth that was hella good because you know what it is. Everything soaks up soy sauce Oh, I might have man the sukiyaki one. It's very That was the last one we tried it might have jumped way up to the top. All right, so David we've tasted all eight broths Every appetizer, they were all unique in their own way, but we got to pick one broth to stick with for the rest of the video Each gotta be different go with tomato. I'm going with tomato. Which one do you think I'm picking? Are you talking about sukiyaki? I was gonna pick the kombu because it really allows the ingredients to shine Uh-huh, but these two flavors are not available at Chinese hotpot. You can get a tomato broth I like a Chinese hotpot, but it doesn't this one obviously it was a It was the Japanese version I like the better I don't know You know I could see that this tomato broth is a little bit thicker and more deeper red than a lot of the Chinese ones the Chinese Ones are a little bit more transparent a little bit more like you can see through the sukiyaki though, man You're right that it does it does have a very strong flavor, but it's just I don't know. It's so good No, I already had the Chuck. I'm going back to short rib. Oh, you're going straight for me I'm gonna go straight for the carbs and put a little ramen in there. Oh, that's true fair Wait David Dave, you never made your sauce. Oh, you never made a sauce. All right, you're right. I have my base goma I've got my base yuzu ponzu I'm gonna go this Daikon typically goes in the yuzu ponzu garlic one. I think that's just gonna go on my plate Wow You know what this I like a lot. Yes, I agree with that Oh chili oil and Boom, okay. Okay. All right, so definitely I got to hit it with some green onions. Absolutely Okay, and then I'm actually gonna hit my sesame sauce my goma sauce with a little hint of garlic right there Boom the extra spicy Million Scoville sauce this oil right here that you have to ask for I'm gonna put two drops. Oh I felt it. I felt it already. That was hot caribou to pork in my million Scoville sesame sauce. Oh, that's creeping man Yeah, not even like a such one it's a totally different hot here I just put two more drops in all right I'm doing it. I got all your that's five drops. Oh, let's get it David Goodbye, I actually really like that sauce. Yeah, I was like nice kind of like back heat, you know, there's different types of hot There's no one in a back one. That's a that's a back one man. There was four different types of meat obviously you guys if you look at the The Kobe gold one, it's $63, you know I definitely think it does taste different if you want a different experience, you know That would definitely be it trying to show a certain somebody a really good time maybe you get the Kobe and Make sure they know how much it cost Japanese restaurants in general can sometimes be so traditional and somewhat intimidating but not in like a bad Way, it's just like, you know, you almost want to follow the customs Exactly to how like, you know, the master chef has kind of set it up. I feel like not be mono It's like traditional flavors, but the presentation is super accessible Yeah Where it's like that's like a different comp because usually you're gonna go with traditional and then they're yelling at you when you walk in They're banging the gong. I think when you're raised Like, you know sometimes going to all you can eat Spots you don't really learn to appreciate meat quality because it's not even even the Meat quality and all you can eat shabu all you can eat hot pot That's not even gonna be as good as the chuck. So it's like I think as I got a little bit older I learned to appreciate different cuts and they do taste pretty significantly different between the short rib and the prime rib Those are like pretty good options, you know for if you don't want to Ball out. I feel like shabu shabu Like the traditional style is definitely like quality over quantity Maybe you won't order as much meat, but the meat that you do get is gonna be really really good I think it's funny because shabu shabu is one of like the most loved types of hot pots in the world And it's pretty simple like they don't give you that many sauces There's not a sauce bar of like 12 different things. Obviously like at the nice Chinese spots You're gonna have those options, which is cool, too But there's something really like kind of beautiful about just having two sauces a little bit of condiments You know just having a really nice cut of meat having just one small pot of like really good broth You know, like it's not trying to do too much and and sometimes with less options There's more honestly David. Look how artisanal this is. Would I be doing this at a Chinese hotpot spot? I wouldn't be I wouldn't be taking my time I think I love hot pot because it really hits your soul and it's really like it's a comfort food You know, you know hot pots good because a lot of like stews are supposed to be very medicinal The whole idea of it like a soup that you drink a soup when you're sick, you know Drink a soup to cure yourself and here you actually have the soup right in front of you You get your meat fix and then you also kind of get your comfort slash healing fix I gotta give a shout out to shabu shabu because you can drink the broth Like I said, the quality of shabu shabu is like man. It's so high. You can just drink the broth You know, it's simple sauces, but it's just What is your what was your favorite thing obviously barring The Kobe ribeye, we have to take it out. Why you know actually man, you know what? To be honest, my favorite meat of them all was the ribeye the regular ribeye. Yeah, that was my actually my favorite You know what? I loved about those tiger shrimp. Is that man? This is look how big the shrimp is Huge super juicy. Now. Here's the only thing about shrimp. You can't overcook it. Don't overcook the shrimp man That was such a dope meal. I'm, so glad we were able to try everything Obviously, hopefully this video was useful. It helps you just get more ideas takes away some of the mystique Please let us know in the comment section below if there are any other hot pot styles that we have yet to try I know there's a ton. We got to do a vietnamese hot pot soon And huge shout out to nabemono here in alhambra california If you guys are in the la area definitely check out nabemono on main street in alhambra Quality is amazing brand new build out All right, everybody, thank you so much for watching that video Make sure you turn on your notifications subscribe to our channel leave a comment and until next time we're out. Peace