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
- Make the dashi: Place kombu, mushrooms and ginger in a large pot and cover with water.
- Bring to a very gentle simmer and set timer for 25 minutes. Add salt to taste.
- 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
- Add 1 cup of noodles to a serving bowl,
- Ladle 2 cups of hot dashi over the noodles.
- Garnish with mushrooms, cabbage, bean sprouts, carrots, cilantro, and scallions.
- Layer about 6 slices of Classic Steak on top.
- Sprinkle with flaky salt and togarashi seasoning. Serve with sesame dipping sauce and/or ponzu.
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