(Machine translation) Last time, we introduced pork shabu-shabu with grated radish soup stock. This time is a beef shabu-shabu. Not a lot of ingredients, only garnish with lettuce and leek. Home care assistant (Helper) K tells us one of key points where leeks are delicious when you devise a cutting method. There are two types of sauce: ponzu and sesame. Another point is that the sesame sauce goes well with beef if you add chopped garlic.
1 pack beef (for shabu shabu: sliced)
2000 ml water
1-1.5 tablespoons powdered chicken soup stock
1 teaspoon hondashi
1 teaspoon kelp dashi stock powder
1/4 teaspoons grated garlic
Sesame sauce and chopped garlic
Ponzu with grated radish and red pepper
First, prepare leek and lettuce. The key point of today is to cut the leek using a “Leek Slicer”, recommended by Home care assistant (Helper) K. Lettuce should also be prepared as shown in the photo.
Next, prepare soup stock (dashi) for shabu-shabu. Add water to a pan, add hondashi, kelp, powdered chicken soup stock, and grated garlic.
Next, make chopped garlic for sesame sauce. In addition, grated chili-radish for ponzu sauce is also used. Here, two kinds of sauce are completed.
Move the heated earthenware pan on a stovetop and turns on heating so that you can do shabu-shabu (i.e., put in, hold, and swing thin sliced beef in a dashi-filled pan) by yourself.
Set meat, chopped leek and lettuce on the table and start shabu-shabu. You can enjoy shabby-shabu beef if garlic-reinforced sesame sauce and ponzu sauce are alternately used.
Let’s eat lettuce and leek as well. Home care assistants are good at attacking clients with vegetables for health reasons.