What is the difference between sukiyaki and shabu shabu meat?

Question

Japanese supermarkets sell thinnly sliced pieces of ribeye meat but label it separately as sukiyaki or shabu shabu, but they look exactly alike and are from the same cut of steak. What then is the difference?

Answer 1

Both dishes are very similar in some respects, but Sukiyaki is a standard (a fixed recipe) beef dish cooked with vegetables, while Shabu Shabu is a hot pot dish with a varieties of meat and sort of self-serve where you cook meat and add your own veggies and make your own dipping sauces.

I don't know why the market would sell the same meat for different purposes. Maybe the shabu shabu meat is fattier (from the fattier part) while the sukiyaki meat is leaner. Ask the clerk.

Answer 2

I am a former chef and did a stint in Japan, they are the same cut and sliced thickness of meat, Shabu-Shabu is a hot pot dish as stated with veg, almost a fondue like dish, the sauce is a sweet soya based one and has a number of other veg, tofu and mushrooms.

Sukiyaki is a dish cooked in a dish like a pan wtihout a handle, often done at table side, it is the beef, veg, cellophane noodles, cabbage, mushrooms and the sauce is like teriyaki but thicker, it a one dish meal, the braise the dish on a butane burner or will bring it in from the kitchen sizzling like the chinese iron palte dishes.

In most ares they will use a stated rib eye, chuck or top sirloin, and in a really good place strip loin or even kobe beef, but that will cost you. I have not had it in some time, it is a iteractive dish for shabu-shabu, sukiyai is not as widely done now, but if you can find a place that does it, by all means try it.

Answer 3

The difference between sukiyaki and shabu-shabu is not only the broth flavor (sukiyaki is richer and sweeter) -- but sukiyaki is essentially served as a "piece" ie: you scoop out your broth, meat, veggies and noodles together. And in my experience sukiyaki is served as a completed and cooked dish from the kitchen and kept warm on the brazier in your table (or merely severed in a crock pot)

With shabu shabu you cook yourself and eat one ingerdient at a time. Swirl your ingredients (meat, veggies, noodles) to cook (and eat) separately and successively (and there are 2 kinds of dipping sauces to flavor your cooked ingredients: a peanutty one and a soy-based one) thus creating a light broth of the course of your meal, from the boiling water (which is served seasoned with nothing more than a piece of seaweed). After you've gone through your platter of ingredients, you've created a broth which you laddle into a cup with seasoning (a japanese version sort of salt and pepper).

Shabu shabu is an onomopeoia for the sound the meat makes while sloshing in the broth.

If you can't tell I love the shabu shabu.

Answer 4

Sukiyaki is usually from rib eye. Shabu shabu has to really really paper thin (much thinner than sukiyaki), there's less marbling, and it usually comes from filet or sometimes eye round.

For more excitement, try thin slices of beef (either will do ) in a spicy Chinese ma la hot pot

Answer 5

They are both paper-thin cuts of beef (typically). The difference is in how it's cooked, as the previous answer describes.

Answer 6

different animal

Answer 7

one is cat the other is horse