Beef Shabu Shabu with Ponzu & Goma
Type of Dish Main Course
- 500 g (1¼ lb) wagyu sirloin (sliced 2mm thick)
- 1 block momen tofu (cut into 3cm Cubes)
- 1 piece kelp seaweed (10 cm)
- 400 g (1 lb) Chinese cabbage (chopped)
- 200 g enoki mushrooms
- 8 shiitake mushrooms
- 200 g (1/2 lb) spring onion (sliced diagonal 5mm)
- 400 g (1 lb) udon noodles
- 400 ml (13 fl oz) ponzu (recipe below)
- 400 ml (13 fl oz) goma sauce (recipe below)
- 150 g Grated Daikon Radish (for momiji sauce)
- 8 g (1½ tsp) Momiji Chili Paste (for momiji sauce)
- First make the dashi. 400ml water, 10 g Instant Dashi Powder. bring the water to a simmer, add the dashi powder, transfer to a bowl and leave to cool.
- Make ponzu and goma sauce (recipes below). Make Momiji sauce by mixing 150g grated daikon with 8g momiji paste.
- To make Shabu Shabu arrange the sliced beef on a large platter. Arrange all the vegetables on a large plate. Place a simmering Japanese hot pot in the middle of the table (on top of a portable gas burner). In the hot pot should be water and kelp seaweed. Once the pot starts to simmer (Remove the kelp seaweed). Give each guest two dipping cups (one for ponzu and one for Goma Sauce).
- Start by adding all the vegetables to simmering kelp stock. As the vegetables are cooking start to dip the slices of beef into the hot pot if the beef is very thinly it normally takes about 10 seconds to cook. Once the beef vegetables and tofu are finished add the noodles to the broth. (Normally the noodles are added last). In this recipe I'm using Udon noodles. Some recipes use Harusame noodles. As the ingredients are ready dip them into the sauces and eat straight away while still hot.
- Shabu Shabu is typically served for a group of people, it's a very social food event. If you plan to serve for more than 6 guests then I would recommend to add more hot pots otherwise it gets a bit difficult at the table (one hot pot per 4 to 6 guests). Make sure the dipping cups are a decent size if there too small they won't be suitable for shabu shabu, if your dipping cups are too small then I would recommend to use small bowls (about 10-12cm diameter) instead. Normally you leave a small ladle and cup on the table, this is used to skim the scum from the surface of the broth. Shabu Shabu can also be done with pork, snow crab or king crab. If done with crab then you will need to find raw leg meat (out of the shell) specially prepared for Shabu Shabu use. It's best to buy beef already sliced by the butcher as generally it must be sliced on a large slicing machine. Momiji oroshi (spicy condiment) is added by the guests to the ponzu. You may also like to serve some thinly sliced spring onions at the table, this can be added to the dipping sauces too.
Preparation Time is approxmiately 1 hour.
Cooking Time is approxmiately 30 minutes.
Sesame Sauce (Goma)
- 80 g Neri Goma (Sesame Paste)
- 30 ml Mirin
- 20 g White Miso
- 8 ml Soy Sauce
- 15 ml Rice Vinegar
- 200 ml Dashi
- 15 g Sugar
- 5 ml Sesame oil
- To make Goma Sauce, whisk all the ingredients together add the dashi last little by little and check the consistency.
- 120 ml Lemon Juice
- 140 ml Soy Sauce
- 60 ml Vinegar
- 120 ml Dashi
- Mix ingredients together at room temperature and reserve