7a. Shabu-shabu
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By kevin 2 years ago
Soup stock with mushrooms in a paper basket over a burner, a favorite course for some. The meats were the lobster from above, pinkish, intensely-marbled Japanese beef, and foie gras. The staff cooked our first pieces for us; we were told to cook the lobster and beef very quickly, and cook the foie until it was soft. The lobster was crisp, tight, and very fresh (obviously), however I preferred to cook the crustacean a bit longer than recommended. The beef had a great texture, though some thought it lost a bit of flavor when cooked and preferred to eat the meat raw. Surprisingly, the star of the troika was the foie gras; I usually am not a fan of foie, but this, this was mild, soft, pure liquid decadence, and was a favorite among many members of our party, members who would normally never order foie gras.
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