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(Japanese) Zakuro Shabu Shabu Little Tokyo 2d StreetAug 01 '03 Write an essay on this topic.The Bottom Line Zakuro is worth a visit . . . many visits. 3.5 forks out of 5 ! I often see a long line snaking out of the Shabu Shabu House in the Japanese Village Plaza as I gleefully walk past the hungry would be patrons of the Little Tokyo staple on my way to my little secret . . . Zakuro! Nothing wrong with Shabu Shabu House, they are plenty busy and as such the beef is very fresh. However, I have often felt "rushed" while dining there and seeing the salivating line of hungry patrons and being asked 3 times by the waiter if I was "done yet" when I still had half a plate of beef in front of me. Now shabu shabu is a Japanese onomotopoeia (spelling?) for "swish swish", because you "swish" the beef (chicken, pork, seafood, etc...) into a clear broth before dipping it into one (or both) of 2 great sauces. You also cook the noodles and vegetables the same way and dip them into the sauces as well. I great meal. I LOVE shabu shabu, but I also love to enjoy the experience of cooking and eating it, all of it, right down to the broth being slurped down with some of Zakuro's sesame/peanuty Gomadare and the citrusy Ponzu sauce for measure. I'm told authentic Gomadare is only sesame, but I love Zakuro's hint of peanut butter (I'm certain that is what they use) to smooth the bitterness of the sharp sesame sauce. Zakuro also has a CHOICE . . . beef, chicken or pork or any combination of them. It's on 2nd Street between San Pedro and Central in Little Tokyo. Don't forget to order some "shibazuke" pickles. A good tart contrast to beef and sauces. My trick is to dip the beef in ponzu first, then gomadare. Some purists will choose one or the other. I've seen enough Japanese customers doing it "my way" to know it ain't taboo. Enjoy !  |
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