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Mario Holtzem
Shabu Shabu (Japanese Hot Pot)
Ingredients
- 1 kg beef fillet or tenderloin
- 1 L dashi stock or beef broth
- 200 g noodles
- Pak choi
- Broccolini (bimi)
- Enoki mushrooms
- Shiitake mushrooms
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- ½ spring onion, finely chopped
- Fresh coriander (optional)
- Salt & pepper
Ponzu Dip
- 200 ml ponzu sauce
- ½ spring onion, chopped
- ½ red chili, finely chopped
- 1 tsp grated ginger
- 1 tsp chopped coriander (optional)
Miso Dip
- 1 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp sesame paste (tahini)
- Juice of 1 lime
- 200 ml homemade mayonnaise
Preparation
Slice the beef very thinly.
Cook the noodles and mix with soy sauce, sesame oil, and spring onion. Season with salt, pepper, and optional coriander. Serve cold on the side.
Mix all ingredients for the Ponzu and Miso dips.
Pour the stock into the fondue pot and heat it.
Add the vegetables, and dip the meat slices into the broth using a fondue fork for around 2 minutes.
Serve with your favorite dip, the veggies, and the noodles.
Tips
Both dips keep for 2–3 weeks in the fridge and are also great with grilled prawns or firm fish like monkfish or cod.
Products
SA van Ratingen NV
Stadsheide 11 - 3500 Hasselt - België
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