SHABU-SHABU (“shake shake” in Japanese, for eight)
“A delicious new use for your fondue pot: shabu-shabu. You’ll quickly cook fresh vegetables and paper thin rib eye in flavorful kombu broth right at the table. To get your rib eyes super thin, freeze them whole until very firm, about 30 minutes, and slice. Or, purchase some sliced rib eyes at an Asian grocery store.”
For the garlic sauce:
¼ cup minced garlic
¼ cup fresh lemon juice
1 teaspoon kosher salt
¼ cup canola oil
For the kombu broth:
12 cups cold water
1 ounce kombu
2 teaspoons kosher salt
For the ponzu:
¼ cup soy sauce
¼ cup fresh lime juice
2 tablespoons mirin
For the shabu-shabu:
two 12 ounce boneless rib eyes (about ½ inch thick), thinly sliced across the grain
8 ounces baby corn ears
8 ounces thin baby bok choy, halved vertically
8 ounces snow peas
6 ounces shiitake mushroom caps
6 ounces enoki or honshimeji mushrooms
one (8 ounce) lotus root, peeled and very thinly sliced
4 cups hot cooked long grain rice
1.Make the garlic sauce: Combine garlic, lemon juice and 1 teaspoon salt in a small bowl. Let stand, uncovered, 30 minutes. Whisk in oil.
2. Make the kombu broth: In a large pot, combine 12 cups cold water and kombu. Cover and bring to a boil over high heat. Immediately remove from heat; let stand 15 minutes. Discard kombu. Stir in 2 teaspoons salt. Bring to gentle simmer over moderate heat.
3. Make the ponzu: Stir together soy sauce, lime juice, mirin and 2 tablespoons mirin broth.
4. To serve, pour the remaining kombu broth into a large heated fondue pot. Serve beef and vegetables alongside for dipping. Cook vegetables in kombu broth until crisp tender, 3 to 4 minutes. Cook beef in kombu broth to desired degree of doneness, 10 to 15 seconds. If broth reduces, refill fondue pot with water and return to a simmer. Serve with rice, garlic sauce and ponzu.
from Food and Wine Magazine, February 19, 2018