Beef Shabu-Shabu in Kombu Dashi with Grilled Matsutake

Kombu dashi shabu-shabu

Preparation info
  • serves


    • Difficulty


Appears in

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About


  • 100 g well-marbled beef sirloin
  • 1.2 L kombu dashi
  • 20 g<


  • Daigomi sauce (cream sauce)

    Leave the kombu to soak in the fresh cream for half a day then remove kombu and heat. Season with salt and pepper, and when it is of a smooth consistency, remove from the heat and leave to cool.

  • Kitcho ponzu

    Mix the grated daikon with the leek, then add the soy sa