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February 26, 2013



During our first year of living in the city, my sister and I ate at Shabu House at least once a month. We loved the idea of swishing our thinly-sliced kobe beef in the spicy miso broth, and then dipping that (and everything else that’s edible) in the citrus ponzu sauce. I think most of our eating out expenses were attributed to Shabu House, until I discovered Nijiya Market on Post Street. Since then, we’ve been bringing Shabu House to our house – and for half the price of eating out!


From Nijiya Market:

1 pound chuck roll shabu shabu
1/2 pound lamb shabu shabu
3-5 tablespoons miso paste (to taste)
ponzu sauce (citrus soy sauce)
1 teaspoon red hot chili oil

From Chinatown:

1 block soft tofu
1 bunch green onions
1 package enoki mushrooms
2 carrots
1/2 head napa cabbage
1 bunch of spinach
4 tablespoons…

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