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Shabu Shabu (Japanese fondue)

Shabu Shabu (Japanese fondue)

Shabu Shabu (Japanese fondue)

Mario Holtzem
4 portions

Ingredients

  • 1 kg beef tenderloin or filet mignon

  • 1 liter dashi stock or strong beef stock with a splash of salty soy sauce

  • 200 g noodles

  • Bok choy

  • Bimi (broccolini)

  • Enoki mushrooms

  • Shiitake mushrooms

  • 1 tbsp soy sauce

  • 1 tbsp sesame oil

  • ½ spring onion, finely chopped

  • Coriander, finely chopped (to taste)

  • Pepper and salt

For the Ponzu dip

  • 2 dl ponzu sauce

  • ½ spring onion, finely chopped

  • ½ red chili pepper, finely chopped

  • 1 tsp grated ginger

  • 1 tsp coriander (optional)

For the Miso dip

  • 1 tbsp white miso paste

  • 1 tbsp rice vinegar

  • 1 tbsp sesame paste (tahini)

  • Juice of 1 lime

  • 2 dl homemade mayonnaise

Preparation

Cut the beef into paper-thin slices.
Cook the noodles until done. Mix with the soy sauce, sesame oil, and spring onion. Season with pepper, salt, and optionally coriander. Serve cold alongside the dish.
Mix the ingredients for both dips in separate bowls. Keep chilled until use.
Pour the broth into the fondue pot or a large pot and bring to a boil. Add the vegetables and let them cook briefly.
Use a fondue fork to cook the slices of meat briefly (± 2 min) in the hot broth, according to your preference.
Remove the vegetables from the broth and place them on a plate. Dip the meat in your favorite sauce and eat with the vegetables and noodles.

Tips

The dips keep well for 2 to 3 weeks in the refrigerator and are also delicious with grilled prawns or firm white fish.

Prefer fish? Use monkfish, cod, or prawns, for example, and replace the broth with fish or dashi stock.

Products

142086, 142087

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