Award-winning celebrity chef Todd English made a special personal appearance at his downtown DC MXDC Cocina Mexicana to announce the addition of his two-course Shabu Shabu for Two experience to its fall menu.
A Japanese Nabemono hotpot dish of thinly sliced meat and vegetables cooked in broth and served with dipping sauces, Shabu Shabu is derived from the stirring, or the sound emitted when the ingredients are stirred in the cooking pot.
The menu will begin with 12 thinly sliced pieces of ribeye steak, watercress and sautéed shitake mushrooms, cooked in a simmering dashi broth and served with warm corn tortillas, red onion, cilantro and a hoison-mole sauce. For the second course, guests will enjoy angel hair pasta, carrots, potatoes, zucchini and pulled short rib, which are cooked piece-by-piece, by the diner at the table in the
same hot dashi broth garnished with red onion and cilantro.
The two-course Shabu Shabu feast is priced at $65 per couple (tax and gratuity not included) and is available exclusively during dinner service.
“Shabu Shabu gives me the opportunity to use umami flavors in a way that creates an innovative, fun take on the traditional taco,” says Todd English, executive chef and partner of MXDC Cocina Mexicana. “What is especially intriguing is melding this Asian cooking technique with the flavors of traditional Mexican cuisine. It is a great way to showcase how American cuisine is an amalgamation of many cultures and is a way to get guests involved in a community as they share in the experience.”
