Shabu Shabu with Sesame and Ponzu Dipping Sauces

Shabu Shabu

6-8 cups of chicken stock
½ napa cabbage chopped to 2 inch pieces
6 shitake mushrooms sliced
½ carrot sliced
1 package cooked udon noodles
½ package Tofu sliced
1 bunch spinach leaves
1-2 green onions thinly sliced
1-2 lb Shabu Shabu meat (beef or pork) thinly sliced avail. at Japanese Markets

Shabu Shabu Sesame Dipping Sauce
4 Tbsp White Sesame Paste (called Tahini, incl.the clear oil that forms on top)
1 Tbsp soysauce
2 Tbsp sugar
1 Tbsp asian fish sauce
2 Tbsp water
1 minced garlic

Combine sesame paste and whisk in soysauce, and all other ingredients. Whisk thoroughly till smooth, slightly thick consistency. Set aside

Ponzu Soy Sauce Dipping Sauce
1 Lime
4 Tbsp soy sauce
grated daikon radish
Combine juice of 1 lime with soy sauce, add grated radish (optional)

Over a portable gas burner, place a 2 in. depth shallow pan. Add chicken broth till it boils then slowly add vegetables and meat, a slice at a time. Add vegetables sparingly alternating with the meat. Cook meat in broth for 1-2 minutes till it’s no longer pink and dip in either sauce. (I prefer sesame for meat and ponzu for vegetables). Try not to overwhelm the broth, take your time and dip vegetables and meat into sauces and enjoy.

As an added bonus, skim all the vegetables from broth, over low heat, add 1 cup of rice 1 tsp salt and ½ Tbsp soy sauce. In a separate bowl beat 1 egg, slowly add egg to rice and cook till done. Enjoy another rice porridge with this delicious broth.

Tip: Purchase a grater, I have a small white porcelain one that I use for ginger, this is essential to get the perfectly grated daikon radish. Purchase a portable gas butane burner (you can purchase them at most Asian markets for $20 and don’t forget to buy the butane gas refills) they are so useful for Asian cooking and it will be worth the investment.