Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Beef Shabu-Shabu in Kombu Dashi with Grilled Matsutake

Name: Beef Shabu-Shabu in Kombu Dashi with Grilled Matsutake (Kombu dashi shabu-shabu)
Yield: serves 2-3
Cuisine: Japan
Ingredients: 50 ml mirin; 5 g kombu; 20 ml niban dashi; 15 ml soy sauce; 5 manganji togarashi (Kyoto green pepper); 100 ml fresh cream; 90 ml chidori vinegar (special rice vinegar for Kyoto cuisine); 60 ml nikiri-zake (sake heated to burn off its alcohol content and distinctive taste); 10 g bonito flakes; 210 ml niban dashi; 100 g sesame seeds; 50 g lemon juice; 40 g leek, chopped; 30 ml chicken stock; 120 ml soy sauce; 240 g grated daikon radish; 60 ml soy sauce; 7 ml light soy sauce; 100 g well-marbled beef sirloin; Pinch black pepper; 10 g kombu; 100 g matsutake mushrooms; 2 g salt; 1.2 L kombu dashi; 30 g sudachi juice (Japanese green citrus fruit); 20 g salt; 1 g ichimi (Japanese chilli spice powder); 5 g gelatine powder

Kombu dashi shabu-shabu

Preparation info

serves
2-3

Difficulty
Medium

Appears in

Dashi and Umami

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

Published 2009

About

Ingredients

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

Asia
Japan
Main course
Autumn

Method

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