Stephen’s Shabu Shabu
(Serves 4 - 6)
2 bunches pak choy
2 bunches choy sum
2 carrots, peeled
100g shiitake mushrooms
200g firm silken tofu
200g enoki mushrooms, trimmed
300g thinly sliced beef pieces
200g udon noodles
Sesame dipping sauce and ponzu sauce, to serve
Tabletop burner or camping stove
1 sheet of kombu
2 slices fresh ginger
2 litres water
1 cup bonito flakes
To make the dashi stock, place the kombu, ginger and water in a large pot over low heat. Bring to a gentle simmer and cook for 20 minutes to infuse. Add the bonito flakes and simmer for a further 5-10 minutes or until the flakes start to sink to the bottom. Remove from heat. Strain the mixture, reserving the liquid. Transfer liquid back to the pot.
Meanwhile prepare the vegetables and tofu. Trim the pak choy and choy sum. Slice pak choy pieces in half lengthways. Cut choy sum in half crossways.
Using a peeler, slice the carrot in to ribbons then slice the ribbons thinly lengthways. Thinly slice the shiitake mushrooms and cut tofu in to 2cm cubes.
Arrange vegetables, tofu, meat slices and noodles on serving plates.
Place the pot with the dashi stock on a tabletop burner and bring to the boil. Reduce heat to a gentle simmer.
Swish the vegetables, tofu, beef and noodles through the bubbling stock. Serve with sesame and ponzu sauce for dipping.
Thinly sliced beef can be found in Asian butcheries or supermarkets.
The beef can be found at Asian butcheries as they commonly cook with it in both Japanese and Korean cuisine