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Shabu Shabu
- Prep time 10Min
- Cook time 15Min
- Technique Braise, Stew
- Meat Beef
- Cut Wagyu
- Serves 2
Savour the exquisite flavours of Shabu Shabu using the Knuckle Under Cut. Follow this step-by-step guide to create a rich dashi broth and prepare fresh, tasty toppings. Dip the tender meat into the hot broth and enjoy it with a special egg sauce for a full experience. Don’t miss out on this delightful recipe!
Ingredients
Beef
- Knuckle Under Cut - 300g
Broth
- Dashi powder - 1 packet (~20g)
- Water - 1L
- Japanese soy sauce - 30g
- Mirin - 30g
- Sake - 30g
- Baro onion - 1 stalk
- Ginger - 5g
Toppings
- Napa cabbage, crown daisy, assorted mushrooms, tofu, shirataki noodles
Method
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Cut the toppings into bite-sized pieces.
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Heat a pot on the stove, add oil, and sauté the green onion and minced ginger until fragrant.
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Add the mirin and sake, bring to a boil, then add water and dissolve the dashi packet.
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Bring to a boil again, then reduce the heat. Arrange the toppings in the pot for an attractive presentation.
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For the dipping sauce, mix Japanese soy sauce with a little mirin and lemon juice, and crack in one egg.
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Dip the meat into the hot broth for about 20 seconds, then dip in the sauce with the egg mixture. Enjoy!
