Cooked - Tetsuya Wakuda’s Shabu Shabu

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Tetsuya Wakuda’s Shabu Shabu

4.0

400 gm wagyu sirloin (see note), very thinly sliced

150 gm watercress

100 gm shimeji mushrooms

12 shiitake mushrooms

300 gm silken tofu, to serve

Spring onions, thinly sliced diagonally, to serve

Shiso cress (optional; see note), to serve

Sesame dipping sauce

100 gm sesame paste, such as tahini

60 gm white (shiro) miso

50 ml rice wine vinegar

120 ml dashi

2 tsp finely grated ginger

Chilli oil (optional), to serve

Citrus-soy dipping sauce

100 ml lemon juice

100 ml soy sauce

100 ml dashi (see note)

1 tsp each finely grated daikon and ginger

Stock

1.5 litres (6 cups) dashi

80 ml sake

60 ml (¼ cup) soy sauce

2 tbsp mirin

For sesame dipping sauce, combine ingredients in a bowl and season to taste.
For citrus-soy dipping sauce, combine ingredients in a bowl and season to taste.
For stock, combine ingredients in a hot pot or large saucepan and bring to a simmer. Season to taste and place in the centre of the table on a portable gas burner.
To serve, arrange a small bowl of each dipping sauce and a dish of spring onion and cress for each guest. Dip slices of wagyu into stock until cooked to your liking (10 seconds for medium-rare), then dip into your preferred sauce. Meanwhile, add watercress, mushrooms and tofu to stock to warm, then repeat.

Course🍽️Main Course

Diets🥩Carnivore...

CategoryHot Pot

Cuisine🇯🇵Japanese

Occasions🍽️Dinner Party🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 30m

Created 78 weeks ago

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