#53 Beef Shabu-Shabu with sesame-garlic sauce
Part 53 Beef Shabu-Shabu with sesame-garlic sauce
(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.
Ingredients
- 1 pack beef (for shabu shabu: sliced)
- Half lettuce
- 1 leek
- 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
- Leek slicer
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.
