Shabu Shabu VS. Sukiyaki: Japanese Hotpot in Fukuoka Japan

Hey guys, I just arrived in Fukuoka and I wanted something for dinner dad that's not too heavy because I'm still suffering from my devil level ramen challenge so I thought the perfect meal would be a

shabu

shabu

but actually There is something from Japan called

sukiyaki

, which is similar to a shabu shabu, but it is not. I'm here at a restaurant called ningyocho in Baja which is one of the best

sukiyaki

/shabu-shabu places here in Fukuoka and I've never tried sukiyaki before so I'm going to find out what that does to clits and the difference between Dan and a shabu shabu because they look tremendously similar, so right now comparing the ingredients of sukiyaki with shabu shabu, the ingredients look quite similar also with this restaurant, it's actually over 120 years old.

It's hard to get in so I'm really happy I saw that so they cover my bag. Thanks, they are very well known for their shabu shabu and sukiyaki. Here I will buy both because I want to compare how they look. here's the cool shabu shabu stew, it's a very traditional copper pot - well, traditionally in China the charcoal actually goes in the middle and that's what heats the pot, that's beautiful, so our waitress is preparing our sauce right now. Oh, what is that? Basically it says when Hot Pop Bubbles takes the bubble and puts it here.

I had never seen a water bubble before. SME sauce and vinegar sauce. Okay, great. Great value. What is like hot oil? You call him Leo. My God. That's so similar to Chinese. I guess the great ingredients just transcend. language barrier seaweed soup ah beautiful seaweed soup is boiling and the aroma is getting intense I feel like I'm by the ocean right now, except for that, you know, I smell things I want to eat Wow, look at this, it's premium. value and you can see the marble, well, I mean, that's pretty obvious, this whole thing is like a map of the world, how beautiful it is, so this is all seasonal vegetables, it's not alive, some cabbage, some watercress , onions, mushrooms, scallions, tofu, shiitake, poop, yeah, that's like one.

The big thing in the middle is that, like the Jax bean, it's giant rice and pickles, ooh, the broth is ready, look it's all cooked for you, to the medium size, okay, thank you, yes, and it goes on the sesame sauce that looks heavenly, look at us women and the The most beautiful thing you have ever seen in your life, sir, and this one goes to the vinegar sauce, it is beautiful, okay, let's try this meat, look at that, well , I think it's so tender it's falling apart, hmm, eating high quality Wagyu roasted in shabu shabu.

The shape is completely different, I mean, you see how easily this is falling apart, right, you can state. I realized because the meat is very thin, it almost doesn't feel like I'm eating meat, it just feels like I might even like it. a slice of melted butter or a slice, so mash or something and pour a little bit of my intercessor sauce, just add a little bit of hot oil. I almost don't believe I'm eating Jean without meat. I almost don't believe it. I thought it was all, just a portion of a fact, I mean, not on a ticket or anything else, this completely dissolves so easily as soon as it enters your mouth once again.

Oh, by the way, this is the cutest thing ever. You say, I like this hot oil too, we're showing it, like shrinking through layers of that meat, you know, when their photos got like, you know, three, four layers, that they're chewing, that's your teeth, they're like hot knives and that newly designed piece of butter I thought the unions skip gray Wagyu on the grill because I eat butter, this is even more the case, so while the meat is churning, the rest of the spring collection goes into the shadow. I need some veggies after that because that was almost a buttery shoe for me look at this the tofu skin is name brand they are not kidding me about these fresh veggies I don't claim to be a veggie connoisseur I'm not but even I can tell this is a pressure control I think it's time to elevate this sesame sauce, everything is of such quality that they forgot about the miso soup they have here, it seems much thicker than the typical miso soup, okay, much stronger, It looks delicious.

Jax is Michels Roga and there's my sukiyaki plate, so obviously the biggest one. The difference is the shabu shabu sukiyaki cooking method and usually what I discovered was that sukiyaki is usually cooked in sake and soy sauce and a little bit of sugar and dipped in a raw egg and this is an interesting instrument that they are going to cook for this, it's like something found in a Chung go looks like a liquor that Bear Grylls made for hunting fish, meat sukiyaki, the same thing that gives shabu shabu, so the sauce is cooked until it's bubbling and there's a little sugar inside, so it will caramelize a little and then the ragù will form.

Oh look, these flavor profiles can be completely different from shabu shabu and it's different than grilling now, for the sake of the soy sauce, the sugar will really infuse into the meat. Look, about 10 seconds on one side and that's it. it's dipped into the raw egg and that's how you made it great, those shabu-shabu like vegetables are the ones that then go into the sukiyaki, thanks, so this one has some vegetables, some noodles, the meat, all in a raw egg first , there is no difference in the place. Being here we don't need to dip it in anything, but everything is already cooked, we have meat.

I'm your baby. Oh, and they dipped it in that egg. The prince has other cleaning items on this plate. Which is almost magical. The flavors. It's definitely sweeter and sillier than shabu-shabu because it's literally cooked in sauce and then dipped in an egg. If you could, stop knowing how delicate the flavor of this being is, like that of a very, very soft piece of fish. Well, you know, it's not just a fish. Texture-wise, it is as soft as the last piece of shabu meat. I have a treasure. This is all going towards sesame love lag. You have to try it right here with the shabu-shabu.

I think it's almost better than just like a regular, stick your butter or no butter, no fat, if that's possible right now, so now the egg goes into the sukiyaki pan and then we're stirring small and large vegetables on top of it, we're stirring in the sake and the soy sauce and the mutual residue and it's not I like it very much and everything that's happening stops with just a little bit of rice, oh, this is going to be magnificent. Wow, it's runny and delicious, that egg seems to me a little bit of spice for the rice and eggs, a little bit of pepper, a little bit of cumin and just a little bit.

Is it any wonder I'm enjoying this almost as much as the meat? This might be the tenderest age I've ever been in my life and every bit of it was just soaked in that beautiful soy sauce and sake sauce that almost I wish I could find it eaten as big as Humpty Dumpty and cook it like that. I know that reflects a lot on you, but that's because you haven't eaten this egg yet and the noodles from the last plate are here, so here she is. taking a little bit of the broth and obviously it already has a lot of flavor from the meats and vegetables that are missing there in the middle, it goes into the broth that looks like freshly made ramen, okay, thank you, this looks pretty amazing, let's try the broth first it's not as good as the typical hot pop rock because there aren't that many ingredients here, so you need to dip the noodles a little and it ends up in a sauce, since I'm talking about ramen.

I know what I do. i think it's actually pretty perfect to dip the noodles in the dipping sauce this can get a little saltier than you like take a sip of the soup balance it all out hit the repeat button that's a great way to end this wicked ohio that It is by far the best The most delicious and deceitful food I have ever prepared li, shabu shabu, that I have ever had and I am glad that I was able to try both the sukiyaki and the table shop to really be able to tell the difference between the two, and the difference is quite a bit of food.

I think if I had to choose, I like sukiyaki better because it goes with rice with more sauce. It's tastier here, I don't see that the shabu shabu was bad, it's just different, it depends on your preference and I'm also a rice person. I just want to say if you love it you're a five car if you love your copay you're Matsuzaka you love your excellent beef when we ate it in steak form like me you have to try and whether it's shabu shabu or firm sukiyaki remember how cold I am It blew your mind, let's open all mine again.

I like this better than grilled steak and that's a lot, I mean it's so tender I feel like this low it's going to fall apart, the only downside is of course like anywhere you order high quality ragu , it won't be cheap and honestly, it took me both meals to fill me up. In fact, I think if I ordered one or the other I wouldn't be satisfied at all. How much money do I pay for one of these meals, it won't be the cheapest meal you'll have in Japan throughout the whole experience, the traditional waiters, this really amazing atmosphere, where they literally cook every ingredient and explain what they're doing. and what's the ingredient right in front of you, I think it's pretty good.

I mean, this is definitely not a weekly or maybe monthly thing, but it was absolutely delicious and I think it's worth a try and I personally enjoy my food a lot. experiment here, so if you want to check it out, all the information is listed for you, as always, in the description box below. Thank you all so much for watching this video and until we meet again, see you later.