It looks similar to shabu-shabu at first. But have you ever heard of Mille-Feuille Nabe? Mille-Feuille Nabe literally translates to “a thousand layers hotpot” and refers to the layers and layers of ingredients used to make this dish. Meaning “a thousand layers” in French, the mille-feuille is known for its seemingly countless layers of puff pastry. When you are ready to cook, add the dashi broth to cover the ingredients, simmer for a few minutes, and you are done! All the ingredients are cooked at once, so you don’t have to wait while the food is being cooked at the table. The vegetables and meat are stacked, cut, and delicately slipped into a pot with the cut side up. This dish is perfect for entertaining your family and friends, not only because of its signature presentation but also because it is so easy to make and can be prepared a day ahead! The best part about the hot pot is it requires just a few ingredients compared to shabu-shabu or sukiyaki, and it tastes equally delicious! For some reason, this style of hot pot became very popular lately, so I had to try it too! There are different kinds of hot pot recipes out there, but this Mille-Feuille Nabe is absolutely the prettiest. Choose just the JBBQ AYCE, or just the Shabu Shabu AYCE, or have both AYCE! We also have discount pricing for Children Under 5ft & Under 3ft.Īt weekday Lunch time, we also offer set combo lunch meals designed for quicker service if requested.Mille-Feuille Nabe is a beautiful and delicious Japanese-style hot pot made from layers of napa cabbage, paper-thin beef/pork, pakchoi, and mushrooms, cooked in savory dashi broth. Our menu is offered all-you-can-eat (AYCE) all-day with few limitations. You’ll be surprised how well this showcases the flavors of the thin-sliced meats, vegetables, & noodles you choose.Īt JBBQ & Shabu Shabu, we give you the tools & the setup you need to try the freshest ingredients, minimally-processed, & all cooked without unnecessary cooking oils & fats. “Shabu Shabu” literally means “swish swish” in Japanese & it cleverly describes the action of a diner using a small netted ladle or chopsticks to quickly cook foods (usually under 30 seconds) & then dip into sauces. The other way to showcase quality ingredients is to simply add the fresh, uncooked ingredients for a brief time in a hot pot of a flavored broth of your choosing. It would be fair to say that this is the Japanese equivalent & hence our name, JBBQ! This set-up may also remind diners of the Korean-style in-table barbecue grills (widely known as KBBQ). Draft beers, sake, & soju pair exceptionally well in this “yakiniku” style of cooking, as it is called in Japanese. Once cooked to your favorite level of doneness, the grilled food is usually dipped in a variety of sauces. Different than “hibachi” where a chef cooks on a big, rectangular griddle, this is where meats (mostly marinated) & vegetables are cooked by diners themselves on a grill surface over charcoal-aided flame. The first cooking technique is the ancient one: grilling food right at the dinner table. But what happens to all the other fine foods grown & prepared in Japan that are not lucky enough to be served as part of a sushi meal? Eaters worldwide agree that enjoying fish & shellfish sushi-style is divine. Most famous among Japanese cooking techniques is the art of “sushi” preparation. Japanese chefs are often praised, & rightly so, for their many refined cooking techniques which elevate ingredients to world-class appeal. JBBQ & Shabu Shabu introduces American diners to two other healthy & popular ways in which the Japanese enjoy their fine meats, vegetables, & noodles.
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