Differences in Broth. Sukiyaki: Utilizes a rich, sweet broth, commonly made with dashi, white soy sauce, sugar, and mirin, giving it a robust flavor. Shabu-Shabu: Features a clear, savory broth often made from ready-made kombu or broths from pork or chicken bones. Differences in Dipping Sauces. Sukiyaki: Typically eaten with raw egg mixed with ponzu, garnished with grated ginger, green onions.. Shabu Shabu and Sukiyaki are two of Japan's most iconic meals, but what's the difference?****MORE EXCLUSIVE Content on Instagram:**** http://instagr.am/Mikex.
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Shabushabu vs. sukiyaki Both hot pot dishes but with a different twist
More of a sauce than a broth, the flavour of sukiyaki is sweeter and more pronounced. It is typically eaten with rice and meat is dipped into a raw beaten egg. The egg provides richness and also smoothens out the intense sweetness of the beef. Shabu-Shabu, on the other hand, is much lighter and more savoury than sweet.. The word shabu shabu means "swish swish," and it describes the swishing of the meat in the boiling savory broth. Sukiyaki on the other hand, is another popular hot pot dish in Japanese cuisine. It also uses thin slices of meat (beef or pork) and vegetables. However, its broth is on the sweet side instead of savory.
