Shabu-shabu is probably my favorite Nabe-ryori (hot pot dish). The only drawback is that you have to get really fresh ingredients, especially the meat and seafood, which makes this dish usually expensive. Although the ingredients may not be the freshest, Shabu-shabu in Sichuan style is very reasonable, and most importantly, comes in two broth.
The clear soup is simply flavored with scallion and ginger. On the other side of the pot is the spicy broth. Red chilies and the red chili oil cover the surface of the broth. We usually order 1 seafood (squid or scallop), 1 meat (pork or beef slice), 2 vegetables (mushroom, greens) and tofu. Each side is between 2- 7 dollars.
Since the pot comes with two broth, you can share it with non-heat enthusiasts.
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