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

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

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