Beef Shabu-Shabu in Kombu Dashi with Grilled Matsutake

Kombu dashi shabu-shabu

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Ingredients

  • 100 g well-marbled beef sirloin
  • 1.2 L kombu dashi
  • 20 g salt
  • 100 g matsutake mushrooms

    <A> - For Daigomi Sauce

    Cream Sauce

  • 100 ml fresh cream
  • 5 g kombu
  • 2 g salt
  • Pinch black pepper

    <B> - For Kitcho Ponzu

  • 240 g grated daikon radish
  • 40 g leek, chopped
  • 120 ml soy sauce
  • 50 g lemon juice
  • 30 g sudachi juice (Japanese green citrus fruit)
  • 1 g ichimi (Japanese chilli spice powder)
  • 20 ml niban dashi

    <C> - For Tosazu Vinegar Jelly

  • 210 ml niban dashi
  • 90 ml chidori vinegar (special rice vinegar for Kyoto cuisine)
  • 60 ml soy sauce
  • 50 ml mirin
  • 5 g gelatine powder
  • 10 g kombu
  • 10 g bonito flakes

    <D> - For Sesame Seed Sauce

  • 100 g sesame seeds
  • 15 ml soy sauce
  • 7 ml light soy sauce
  • 60 ml nikiri-zake (sake heated to burn off its alcohol content and distinctive taste)

    <E> - For Manganji Sauce

  • 5 manganji togarashi (Kyoto green pepper)
  • 30 ml chicken stock

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 sauce, lemon and sudachi juice and mix. Season with the dashi and ichimi.

  • Tosazu vinegar jelly

    1. Add the kombu, bonito flakes and mirin to the dashi and heat. Once it has come to the boil, add the chidori vinegar, bring to the boil again, then add the soy sauce, remove from the heat and chill, then strain through kitchen paper.
    2. Place 300 g of (1) into a pan. Add the gelatine and heat. Remove from the heat when it has reached roughly 70°C and leave to cool.

  • Sesame seed sauce

    Gently heat the sesame seeds, blend to a paste in a mixer, then add in the nikiri-zake, soy sauce and light soy sauce then strain.

  • Manganji sauce

    Deep fry the green pepper in 220°C oil then remove from the oil and peel off the skin. Blend to paste in a mixer then thin it with chicken stock. Season with salt.

  1. Cut the beef into slices approximately 2 mm thick, 4 cm long and 3 cm wide.
  2. Add 20 g of salt to 600 ml of kombu dashi and bring up to a temperature of 60°C.
  3. In a separate pan repeat step (2) with the same quantity of ingredients. Chill this pan by placing it in ice.
  4. Grill the matsutake mushrooms over charcoal, then place a sheet of danshi (thick Japanese absorbent cooking paper) on top of them and spray them with water. Bake and steam covered with the danshi until tender, then cut into 5 bite-size pieces.
  5. Dip the meat from (l) into (2) to heat, then immerse in (3) to cool.
  6. Drain the meat from (5), place into a dish, and add the mushrooms from (4) and serve with sauces A-E.

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