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Shabu Shabu
- Prep time 10Min
- Cook time 15Min
- Technique Braise, Stew
- Meat Beef
- Cut Wagyu
- Serves 2
Tender Knuckle Under Cut served in hot dashi with fresh toppings for a simple, satisfying Shabu Shabu.
Ingredients
Beef
-
300 g Knuckle Under Cut
Broth
-
1 packet (~20 g) Dashi powder
-
1 L Water
-
30 g Japanese soy sauce
-
30 g Mirin
-
30 g Sake
-
1 stalk Baro onion
-
5 g Ginger
Toppings
-
Napa cabbage, crown daisy, assorted mushrooms, tofu, shirataki noodles
Method
-
Cut the toppings into bite-sized pieces.
-
Heat a pot on the stove, add oil, and sauté the green onion and minced ginger until fragrant.
-
Add the mirin and sake, bring to a boil, then add water and dissolve the dashi packet.
-
Bring to a boil again, then reduce the heat. Arrange the toppings in the pot for an attractive presentation.
-
For the dipping sauce, mix Japanese soy sauce with a little mirin and lemon juice, and crack in one egg.
-
Dip the meat into the hot broth for about 20 seconds, then dip in the sauce with the egg mixture. Enjoy!
