Mountain Views News          Saturday, June 18, 2016

8

FOOD AND DRINK

Mountain Views-News Saturday, June 18, 2016 

FATHER’S DAY SUGGESTION

Julie’s Favorite 
Family Recipes


My first experience with shabu-shabu was about 15 years ago in Studio 
City at a Restaurant -- you know, the people behind the Japanese seafood/
sushi buffets. Years later I visited Tokyo Shabu Shabu in Monterey Park 
and really enjoyed it, so I was really happy to see the concept make its 
way to Pasadena. Remember the Boiling Pot on South Lake? I didn’t 
think so.

 So what exactly is “shabu-shabu”? It means “swish –swish” in 
Japanese, like the sound made from the food in the cooking pot. The idea 
is that you cook your own meal -- don’t worry if that turns some of you 
off, I promise it is a very painless procedure. Do you like steak, lamb, or 
chicken? Of course you do!! The meat entrees are all raw and very thinly 
sliced, and you cook it in boiling hot water right at your table. I shouldn’t 
say water -- it is a choice of “Fusion Broths”. A few of the ones that we 
tried were Spicy Kimchi and Kombu, translation… water and kelp. For 
those less adventurous, go ahead and order the miso; it is light and won’t 
confuse the tastes of your meats and vegetables. Before we got going on 
our entrees owner Darren insisted that we try his Jellyfish and Chicken 
Wings, yes chicken wings at an Asian restaurant at an Asian restaurant? 
My friend Sean Lorenzini who has a “champagne appetite and champagne 
budget” exclaimed that they were the best chicken wings he has ever had. 
Certainly good!!

 Like any family style restaurant, I suggest bringing a party of at least 
four to be able to try many dishes. As I mentioned earlier all meats come 
thinly sliced and you grab it with chopsticks and place in boiling water for 
just a few seconds to cook. Vegetables are also available, although I admit 
I cheated a little and skipped the veggies. The menu describes the meats 
as steak house style meat, and who am I to argue? Kobe Rib Eye, fine steak 
house quality meat and very tender was my favorite of the choices. You 
know how we love baby backs that fall off the bone? Well, the rib eye was 
melt-in-your-mouth tender, yes it was that good! Certified Angus Beef Rib 
Eye -- a little less expensive than the above-mentioned Kobe rib eye, but as 
close to heaven as you can get. For you chicken lovers please by all means 
try the Jidori All-Natural Chicken, popular in Japan and I can taste why. 
Owner Darren tells me that his favorite dish is the Lamb Loin, all-natural 
lamb which is also very tender. A real winner, Darren! Can’t make up 
your mind? Tokyo Shabu Shabu does offer a Mixed Seafood plate with 
salmon, shrimp, scallops and mussels.

 There is something for everyone here at Tokyo Shabu Shabu -- come 
hungry and bring a few friends. Prices will be around $30 per person. Beer 
(Sapporo)and sake are available. If you can save room for dessert, have the 
green tea ice cream.

 The staff is friendly and knowledgeable, and there is a very clean look 
to the interior, almost retro clean. Happy Father’s Day!

Join me this Sunday at 5 PM on KLAA AM 830 

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com

JOANNE WOODWARD’S 
ZUCCHINI BREAD 


INGREDIENTS

2 loaves

Nutrit

3 cups flour
1teaspoon baking soda 

1teaspoon baking powder
1teaspoon ground cinnamon

1teaspoon salthttp://www.food.com/about/salt-359 

3 eggs

1cup sugar

1cup oil 

1teaspoon vanilla

2cups grated zucchini 

DIRECTIONS

Sift flour, baking soda, baking powder, cinnamon& salt together. 

Beat eggs until foamy. 

Add sugar, oil, vanilla and sifted dry ingredients a little at a time; 
the mixture will be thick. 

Add the zucchini; the mixture will be gummy. 

Pour into 2 well-greased 8 1/2” x 4 1/2” x 2 1/2” loaf pans and bake 
at 350 degrees for 1 hour. 

Check at 50 minutes; if a toothpick comes out clean, bread is done. 

Great served hot or cold.


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