Hey guys, Dave Chang here, and today I'm going to make a dish that I get asked quite a bit,

and I've never made it for anybody publicly, but it's a real go-to at my house.

And it's my version of Shaboo Shab.

Welcome to the Dave Cheng Show, part of the Ringer Podcast Network, presented by Major Dome Media.

I think before I was married with kids, my wife and I would have a lot of hot pot in New York City.

There's tons of hot pot places. And then the pandemic happened, and then we couldn't do a lot of hot pot in New York City. There's tons of hot pot places.

And then the pandemic happened, and then we couldn't do hot pot as much.

So we started to do a lot at home.

And the problem with hot pot at home is that with all the spices and all the malaw flavors,

it's like hard to do inside. And if you've gone to hot pot in, like any of the great hot pot spots,

like they might put your coat in a bag, right?

Because it's a very intense sort of smell sometimes, not always.

That should not deter you from going at all.

It's just like you should probably dress appropriately.

And when you're in a house, it's the same reason why you don't want to cook a big steak over high heat because of the smoke and everything.

So we started to veer, and plus the kids couldn't eat anything spicy. I started to veer this to Shabu Shabu. And my first encounter with Shabu was in 1999 in Wakayama, Japan.

And one of my days off from teaching English, I went up to Wakayama.

It was like a 90-minute train ride.

I go to the mall because that's how I would check my email.

I would go to the fourth floor of like, I mean, this like what is effectively like the

Japanese like American girl or something like that because they had this weird little

computer stand and I would put in 100 yen and I would get like five minutes of email and I would, that's how I

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