Shabu-Shabu

Shabu-shabu is a delicate Japanese hotpot, named for the "swish-swish" sound made when swishing paper-thin slices of meat back and forth in a bubbling kombu dashi. The broth is intentionally mild, allowing the natural flavours of the meat and vegetables to shine through. Each bite is dipped into either a fresh, citrusy ponzu or a creamy sesame dip (goma). Finally, noodles are cooked in the flavourful broth and enjoyed as soup – nothing goes to waste.

• Cuisine: Japanese
• Time: 35 minutes
• Servings: 4
• Difficulty: Easy

Instructions

1. Prepare the broth: bring 2 litres of water to a boil with konbu-dashi according to package directions (or place a piece of dried kombu in the water, heat slowly and remove just before it boils). Keep the broth at a gentle simmer in a wide pot on a tabletop stove.
2. Set out two dipping sauces in small bowls: ponzu in one and goma-sesame dressing in the other.
3. Soak the glass noodles in hot water for 8-10 minutes, then drain.
4. Arrange the platter: slice napa cabbage into coarse pieces, diagonally slice spring onions, clean the mushrooms, and dice the tofu. Arrange them neatly with the paper-thin beef slices.
5. Let each guest take a slice of beef with chopsticks and swish it back and forth in the simmering broth for 10-20 seconds, until the meat is just grey and heated through – it should no longer be pink.
6. Continuously add vegetables, mushrooms, and tofu to the broth and let them simmer until tender. Fish them out and dip them in ponzu or sesame dip.
7. Add a little water to the broth as needed if it reduces too much.
8. Finally, briefly cook the glass noodles in the now very flavourful broth. Serve the noodles and soup in bowls as a finishing course.

Tips

• Place the beef in the freezer for 30-45 minutes before slicing – this will allow you to slice it paper-thin, or ask your butcher to slice shabu-shabu thin meat.
• Do not let the broth boil vigorously; a gentle simmer keeps the meat tender and the soup clear.
• Serve both dips – ponzu provides freshness and acidity, while the sesame dip offers richness and creaminess.
• Skim any impurities from the surface as you go to keep the broth clear for the final soup.