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, soaked for 30 minutes
2 slices fresh ginger
2 litres water
6 cups (40g) 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 so the flavours 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 the heat.
Strain the mixture through a fine mesh sieve lined with muslin cloth over a bowl. Transfer liquid back to the pot.
Meanwhile prepare the vegetables and tofu. Trim the pak choy and choy sum. Slice the pak choy pieces in half, lengthways and cut the choy sum in half, crossways.
Using a peeler, slice the carrot into ribbons then slice the ribbons lengthways into long strips. Thinly slice the shiitake mushrooms and cut the tofu into 2cm cubes.
Arrange the 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.
To serve, individually swish vegetables, tofu, beef and noodles through the bubbling stock. Dip into sesame and ponzu sauce.
TIP: Thinly sliced beef can be found in Asian butcheries or the freezer section of Asian supermarkets.