Beef Shabu Shabu
Ingredients
- 600 gBeef sirloin (very thinly sliced)
- 1.5 Ldashi stock (liquid)
- 1 pckombu seaweed (whole)
- 400 gChou chinois pé-tsaï (translated from French) (cut into large pieces)
- 300 gfirm tofu (cubed)
- 8 pcshiitake mushroom (stems removed)
- 200 genoki mushroom (separated)
- 1 pcLeek (diagonally sliced)
- 1 pcCarrot (thinly sliced into rounds)
- 150 mlponzu sauce (for dipping)
- 4 tbspTahini (for sesame sauce)
- 200 gGarland chrysanthemum (washed and cut into sections)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
The broth keeps for 3 days in the refrigerator. Raw meat and vegetables must be consumed on the same day.
