Paper-Thin Sliced Beef Cooked in Stock

Name: Paper-Thin Sliced Beef Cooked in Stock (Shabu Shabu)
Yield: Serves four
Cuisine: Japanese
Ingredients: 10 x 6 cm/4 x 2½ in dashi-konbu wiped with a damp cloth; 275 g/10 oz tofu, halved then cut in 2cm/¾in thick slices crossways; ½ hakusai, base part removed and cut into 5cm/2in squares; 300 g/11 oz shungiku, halved; 2 dried chillies, seeded and sliced; 20 chives, finely snipped; 90 ml/6 tbsp second dashi stock, or the same amount of water and 5 ml/1 tsp dashi-no-moto; 5-6 cm/2-2½ in daikon, peeled; 175 g/6 oz oyster mushrooms, base part removed, torn into small pieces; juice of 1 lime made up to 120 ml/4 fl oz/½ cup with lemon juice; 8 shiitake mushrooms, less stalks; 4 spring onions (scallions), quartered; 2 thin leeks, trimmed and cut into 2 x 5cm/¾ x 2in strips; 15 ml/1 tbsp mirin; 15 ml/1 tbsp sake; 600 g/1 lb 5 oz boneless beef sirloin; 45 ml/3 tbsp shoyu; 50 ml/2 fl oz/¼ cup rice vinegar; 20 ml/4 tsp mirin; 120 ml/4 fl oz/½ cup shoyu; 5 g/⅛ oz kezuri-bushi; 4 x 6 cm/1½ x 2½ in dashi-konbu; 10 ml/2 tsp caster (superfine) sugar; 75 g/3 oz white sesame seeds

Shabu Shabu

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

The Japanese name for this dish, Shabu Shabu, refers to “washing” the wafer-thin slices of beef in hot stock. You will need a portable stove to cook this meal at the table.

Ingredients

600 g/1 lb 5 oz boneless beef sirloin
2

Asia
Japan
Main course

Method

Mix all the ponzu ingredients in a glass jar and leave overnight. Strain and keep the liquid in the jar.
Make the goma-dare. Gently roast the sesame seeds in a dry frying pan on a low heat until the seeds pop. Grind the sesame seeds to form a smooth paste. Add the sugar and grind, then add the other ingredients, mixing well. Pour 30ml/2 tbsp into