Classic Steak Shabu Shabu

Shabu shabu is a fun family-style dish meant to be shared with your favorite people for an incredibly simple weeknight meal.

For the Classic Steak

• 2 Classic Steaks, thawed
• Flaky sea salt or smoked salt, to taste
• Togarashi spicy seasoning, to taste

Using a sharp knife, cut Classic Steaks into thin slices and fan on to a platter. Sprinkle tops with a pinch of salt and Togarashi spicy seasoning. Set aside.

For the Vegetarian Dashi

• 2 sheets (1 oz) kombu
• 1 oz dried shiitake mushrooms
• 1 oz fresh ginger root, sliced
• 8 c cold, filtered water
• 2 tsp kosher salt

1. Make the dashi: Place kombu, mushrooms and ginger in a large pot and cover with water.
2. Bring to a very gentle simmer and set timer for 25 minutes. Add salt to taste.
3. Once done, remove kombu with tongs and strain the ingredients. Set dashi broth aside.

For the Sesame Dipping Sauce (makes 1 cup)

Add all ingredients to a mixing bowl and whisk until smooth. Note: If the sauce is chunky, place it in the microwave for a few seconds, then whisk until smooth. Alternatively, you can use a hand blender.

• ¼ c tahini
• ¼ c prepared vegetarian dashi
• 2 TBSP soy sauce
• 2 TBSP white miso
• 1 ½ TBSP granulated sugar
• 1 TBSP rice wine vinegar
• 1 tsp sesame oil

For the Noodle & Vegetable Platter

• 1 package glass or udon noodles cooked to package directions then strained & rinsed cold
• 16 ounces whole shiitake mushrooms, de-stemmed and sliced
• 4 c bean sprouts
• 3 c shredded napa cabbage
• 2 small carrots, peeled and thinly sliced
• 1 bunch cilantro, washed and rinsed.
• 1 bunch scallions, cut on a bias
• Optional: Ponzu sauce

For Serving

1. Add 1 cup of noodles to a serving bowl,
2. Ladle 2 cups of hot dashi over the noodles.
3. Garnish with mushrooms, cabbage, bean sprouts, carrots, cilantro, and scallions.
4. Layer about 6 slices of Classic Steak on top.
5. Sprinkle with flaky salt and togarashi seasoning. Serve with sesame dipping sauce and/or ponzu.