Sitting in Hong Kong, I had this sudden thought of a simmering hot broth with some top class Japanese beef – it makes me think of the simplicity or combining quality raw materials that epitomize the soul of Japanese cuisine.
So you ask your wife to buy sukiyaki beef and the butcher gives you her some Matsuzaka meat, a thicker cut than normal. Does that mean sukiyaki beef is cut differently? Not necessarily but this time yes, its slightly thicker than the paper-thin cut you’ll find at many shabu-shabu restaurants.
Although both cuisines are based around sliced beef, they are cooked with completely different methods, and both have their own specialty restaurants. Sukiyaki offers a rich flavor seasoned with soy sauce and sugar and you must be quick to get your beef in and out of the towering inferno. While shabu-shabu can be compared with chanko-nabe, a single pot soup although the ingredients are often very different.
However when it comes to either dish you can rely on: http://mesubim.com/2015/08/31/dashi-dashing-umami/