Japanese Beef Fondue-Shabu-Shabu

  • Christopher Green Chief and Manager at Viking Cooking School in Glenview making shabu-shabu with slices of beef and other dippers.

      Christopher Green Chief and Manager at Viking Cooking School in Glenview making shabu-shabu with slices of beef and other dippers. George LeClaire | Staff Photographer

 
Published11/12/2008 12:02 AM

Broth

6 cups rich beef broth

 

5 whole green onions, cut into 3 or 4 pieces

3 cloves garlic, peeled and crushed

8-10 whole black peppercorns, cracked

Fresh ginger, peeled and thinly sliced on the diagonal

2 tablespoons Japanese soy sauce, or to taste

Dippers

2 ounces (1 small bundle) cellophane noodles, see note

3 medium carrots, peeled and very thinly sliced on the sharp diagonal

2¼ pounds rib-eye steak (or beef tenderloin), partially frozen

5 ounces (half a bag) fresh spinach, tough stems removed

6 whole green onions, cut into 1½-inch pieces

10-12 fresh shiitake mushroom caps, cut into 1/2-inch thick strips

½ head Napa cabbage, cored, cut into 21/2-inch squares

Very thinly sliced green onions, for garnish

by signing up you agree to our terms of service
                                                                                                                                                                                                                       
 

For the broth: Combine the broth, green onions, garlic, black peppercorns, ginger and soy sauce in a small stock pot. Bring to a boil over high heat; immediately reduce the heat to medium-low and simmer until the broth has reduced by about 1 cup, about 1 hour. Strain through a fine mesh strainer, then taste and adjust the seasoning as needed with soy sauce; transfer to a fondue pot set over a burner. The broth should remain at a low simmer throughout the meal.

For the dippers: Prepare the cellophane noodles according to the package instructions; drain well. Using a sharp pair of kitchen scissors, cut the noodles into 3-inch pieces; set aside until needed.

Cook the carrots in rapidly boiling salted water until crisp-tender, about 1 to 2 minutes; immediately plunge into an ice water bath. Drain well, then pat dry with paper towels; set aside until needed.

Cut the partially frozen beef (across the grain) into paper-thin slices; attractively arrange the meat on a platter in overlapping circles. Add the vegetables to the platter, arranging in a pleasing pattern. (Note: Do not add the noodles to the platter.)

                                                                                                                                                                                                                       
 

Make sure that each guest has a fondue fork, a pair of chopsticks, 2 individual sauce bowls filled with sesame sauce and ponzu sauce, a soup bowl and a soup spoon.

Place the fondue pot in the center of the table; have each guest cook their selected dippers in the simmering broth, then dip into their choice of sauce. When all of the meat and vegetable dippers are gone, add the noodles to the broth to make a soup; ladle the soup into each guest's individual bowl. Garnish with green onions and serve immediately.

Serves six.

Chef Christopher Green, Viking Cooking School and Culinary Shop, Glenview

0 Comments
                                                                                                                                                                                                                       
 
Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.