But then it wasn’t really cooking. I needed to use a bottle of Japanese white wine which came recommended but which I did not find to my liking though I’m not that picky. My solution: wine shabu-shabu.
I felt like lamb but my supermarket did not have (most wouldn’t) lamb sliced for shabu-shabu so opted for lamb prepared for “Jingisukan = Genghis Khan” which is cut thicker.
Anyway first things first.
Great with lamb.
The questionable white wine from Hokkaido.
Shabu-shabu is supposed to be cooked at the table but I was happy sitting in the kitchen.
A blog by Ayako Mathies 