Beef Shabu Shabu

Paper-thin beef slices that cook in seconds in a steaming dashi broth. Crunchy vegetables and tofu soak up the marine flavors of the kombu seaweed.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 670
• Protein: 62 g
• Carbs: 29 g
• Fat: 30 g

Ingredients

• 600 g Beef sirloin ( very thinly sliced )
• 1.5 L dashi stock ( liquid )
• 1 piece kombu seaweed ( whole )
• 400 g Chou chinois pé-tsaï (translated from French) ( cut into large pieces )
• 300 g firm tofu ( cubed )
• 8 piece shiitake mushroom ( stems removed )
• 200 g enoki mushroom ( separated )
• 1 piece Leek ( diagonally sliced )
• 1 piece Carrot ( thinly sliced into rounds )
• 150 ml ponzu sauce ( for dipping )
• 4 tbsp Tahini ( for sesame sauce )
• 200 g Garland chrysanthemum ( washed and cut into sections )

Instructions

1. Broth preparation

   In a large pot, pour the dashi and the kombu seaweed. Heat over medium heat. Remove the seaweed as soon as the water starts to bead on the edges, just before boiling, to avoid any bitterness.

2. Cutting vegetables and tofu

   Cut the Chinese cabbage into large pieces. Cut the leek into diagonal slices, the carrot into thin rounds and the shungiku into 5 cm sections. Remove the stems from the shiitake and separate the enoki. Cut the tofu into 3 cm cubes.

3. Slicing the beef

   Place the sirloin in the freezer for 30 minutes to firm it up. Using a very sharp knife, cut almost transparent slices, the thickness of a sheet of paper.

4. Setting up the sauces

   Distribute the ponzu sauce into small individual bowls. Prepare a second sauce by mixing the tahini, a little soy sauce and a dash of rice vinegar for the creamy side.

5. Cooking at the table

   First dip the vegetables (including the shungiku) and tofu into the simmering broth. Grab a slice of beef with your chopsticks and 'shabu-shabu' (vibrate) it in the broth for 2 to 3 seconds until it turns pink.

Chef's tips

• Never let the kombu boil, or the broth will become slimy and bitter.
• If the broth gets cloudy from the meat foam, skim it off with a fine strainer to keep the taste clean.
• The meat should remain pink; if it turns grey and tough, it's overcooked.

Storage

The broth keeps for 3 days in the refrigerator. Raw meat and vegetables must be consumed on the same day.