Japanese Shabu Shabu with homemade sauce

Name: Japanese Shabu Shabu with homemade sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2 portions
Ingredients: 10 g dried kelp (kombu); 1 liter water; 50 ml sake; yuzu peel; 400 g thinly sliced wagyu beef; 200g g Napa cabbage; 100 g chrysanthemum greens (crown daisy/shungiku/tong ho); 50 g carrot; 100 g enoki mushrooms; 100 g firm tofu; 2-3 fresh shiitake mushroom; 50 g vermicelli noodles; 200 g cooked udon noodles; 2 toasted rice cakes; Ponzu Sauce; finely chopped green onions; grated daikon radish; spicy grated daikon radish; 2 tbsp sesame paste; 1 tbsp soy sauce; 2 tbsp rice vinegar; ½ tbsp yellow miso paste (awase miso); 2 tbsp sugar; 1 pinch salt; garlic chive(s); chili oil (rayu); grated garlic

User Reviews

5.0

12 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
2 portions
Calories
1129 kcal
Course
Main Course, Dinner
Cuisine
Japanese

Japanese Shabu Shabu with homemade sauce

Celia Wu

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Ingredients

Servings

Shabu shabu broth

10 g dried kelp (kombu) (kombu)
1 liter water
50 ml sake
yuzu peel optional

Shabu shabu ingredients

400 g thinly sliced wagyu beef
200g g Napa cabbage (hakusai) roughly cut
100 g chrysanthemum greens (crown daisy/shungiku/tong ho) (shungiku)
50 g carrot peeled and thinly sliced
100 g enoki mushrooms roots removed
100 g firm tofu cubed
2-3 fresh shiitake mushroom stems trimmed
50 g vermicelli noodles with short cooking time
200 g cooked udon noodles optional
2 toasted rice cakes (kirimochi) optional

Ponzu sauce and additions

Ponzu Sauce for dipping, see my ponzu recipe here
finely chopped green onions (momiji oroshi) optional
grated daikon radish (daikon oroshi) optional
spicy grated daikon radish (momiji oroshi) optional

Homemade sesame shabu shabu sauce

2 tbsp sesame paste (neri goma)
1 tbsp soy sauce
2 tbsp rice vinegar
½ tbsp yellow miso paste (awase miso) awase/mixed miso
2 tbsp sugar
1 pinch salt
garlic chive(s) optional
chili oil (rayu) optional
grated garlic optional

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Instructions

Preparation

Soak 10 g dried kelp (kombu) in 1 liter water in a pot for at least 30 minutes or until rehydrated. (You can soak it longer if you prefer, some people soak it overnight.)
While the kombu is soaking, prepare the meat, vegetables and tofu according to the instructions on the ingredient list. Arrange them on a plate or tray and place them near the stove. Take the beef out of the refrigerator 20 minutes before cooking.
Make the sesame sauce by mixing 2 tbsp sesame paste, 1 tbsp soy sauce, 2 tbsp rice vinegar, ½ tbsp yellow miso paste (awase miso), 2 tbsp sugar and 1 pinch salt in a small bowl until smooth. Divide between individual serving bowls.
In small bowls, prepare garlic chive(s), chili oil (rayu) and grated garlic (to add to the sesame sauce) and finely chopped green onions and grated daikon radish or spicy grated daikon radish (for the ponzu sauce). Lay them out on the table.
Once the kombu is rehydrated, add 50 ml sake and yuzu peel to the broth and place the pot on the stove. Heat until almost boiling, then remove the kombu. Allow the broth to bubble for a few minutes and then remove the yuzu peel before you start to cook.

Cooking and eating

Course 1: Tasting the BeefEach guest should take one piece of beef and swish it in the broth until cooked to their preferred done-ness (slightly pink is recommended for shabu shabu beef). Once cooked, dip in your choice of sauce and enjoy the beef on its own.
Course 2: Vegetables & TofuAdd the carrot, napa cabbage, mushrooms and tofu. Each guest can cook more beef and help themselves while the vegetables and tofu are cooking. (Tip: try and space out cooking the beef so that you can enjoy it throughout the duration of the meal.) Be sure to try different ingredients and sauce combinations.
Once more space becomes available in the pot, add the beansprouts, shungiku and chives. Eat up until there are no more ingredients left in the pot.
Course 3: Glass/rice noodlesGive each guest a small portion of glass/rice noodles. Swish them in the broth until cooked and enjoy with your choice of dipping sauce.
Course 4: Finishing noodlesScoop out any scum that's formed on top of the broth and remove leftover broken ingredients using a mesh spoon. Divide the broth into individual serving bowls and season generously with salt and pepper to taste. Add cooked udon/kishimen noodles (and mochi) to the leftover broth and warm through. Once hot, divide between the individual bowls of broth and top with chopped spring onions.
Enjoy!

Nutrition Information

Show Details

Serving 1089.6g Calories 1129kcal (56%) Carbohydrates 55g (18%) Protein 39.6g (79%) Fat 87.1g (134%) Saturated Fat 26.12g (131%) Polyunsaturated Fat 8g Cholesterol 177mg (59%) Sodium 1410mg (59%) Fiber 9.6g (38%)

Nutrition Facts

Serving: 2portions

Amount Per Serving

Calories 1129 kcal

% Daily Value*

Serving	1089.6g
Calories	1129kcal	56%
Carbohydrates	55g	18%
Protein	39.6g	79%
Fat	87.1g	134%
Saturated Fat	26.12g	131%
Polyunsaturated Fat	8g	47%
Cholesterol	177mg	59%
Sodium	1410mg	59%
Fiber	9.6g	38%