We are making beef Shabu Shabu, a type of Japanese hotpot, with ponzu sauce and sesame sauce. We will also make delicious Zosui, Japanese porridge so you can savor the last drop of soup.
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Shabu Shabu with 2 Types of Dipping Sauces and Egg-Drop Zosui Recipe (Japanese Hotpot and Porridge)
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| Cook Time | 35 minutes |
| Soaking kombu seaweed in water is not included in cook time. |
| Servings |
people
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
300 g Thin Beef Slices for shabu shabu 1/2 package Shungiku Leaves 1/3 package Mizuna Greens 1 Long Green Onion (Naganegi) 2 Shiitake Mushrooms 80 g Enoki Mushrooms 40 g Dried Kuzukiri kudzu starch noodles
Ponzu Sauce
1 Lime substitute: yuzu, sudachi, lemon or any type of sour citrus juice 3 tbsp Soy Sauce an equal amount of the lime juice 100 g Daikon Radish 2 Spring Onion Leaves also used for zosui
Sesame Sauce
3 tbsp White Sesame Paste 1 tbsp Soy Sauce 2/3 tbsp Nam Pla (Fish Sauce) 1 tbsp Vinegar 1 tbsp Sugar 2 tbsp Water 1/2 Garlic Clove
Broth
1200 ml Water 2 pieces Dashi Kombu Seaweed 10x10cm/4"x4" 50 ml Sake 1 pinch Salt
Zosui
200 g Hot Steamed Rice 1 Egg Salt Soy Sauce Spring Onion Leaves
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- Let's prepare the ingredients. Cut the stem of shungiku leaves into 6~7 cm (2.4"~2.8") pieces.
- Slice the naganegi, long green onion diagonally into 5~6 mm (0.2") slices.
- Chop the mizuna greens into 3 pieces and cut off the root part.
- Chop off the stem of the shiitake mushroom. Make a cross-shaped cut on the cap of the mushroom.
- Tear enoki mushrooms into bite-size pieces.
- Chop the spring onion leaves into fine pieces.
- Crush the clove of garlic and chop it into fine pieces.
- Grate the daikon radish to add it to the ponzu sauce.
- Cut the lime in half and use a lemon squeezer to get fresh lime juice.
- Let's make ponzu sauce. Dilute the lime juice with an equal amount of soy sauce. The grated daikon and chopped spring onion leaves are added to the sauce later.
- Next, let's make sesame sauce. Add the soy sauce to the white sesame paste and mix well.
- Add the nam pla, Thai fish sauce, vinegar, sugar, water and finely chopped garlic clove while mixing.
- Let's cook the dried kuzukiri, kudzu starch noodles.
- Boil the kudzu noodles for 5 or 6 minutes and soak them in cold water. When they cool down, drain well with a mesh strainer.
- Let's prepare the broth for shabu-shabu. The dried dashi kombu seaweed has been soaked in water for about 30 to 40 minutes to make dashi stock.
- Transfer the kombu and dashi stock to an earthen pot and add sake and salt.
- While heating the broth, serve the ponzu sauce in a small bowl and add the grated daikon and chopped spring onion leaves.
- When the broth begins to simmer, remove the kombu seaweed.
- Now, the preparation is finished. Let's enjoy the shabu-shabu!
- Submerge a thin slice of beef in the simmering broth and swish it back and forth several times.
- When the beef turns lighter in color, remove and dip it into your favorite sauce. For pork shabu-shabu, let it cook thoroughly.
- Enjoy the beef with the ponzu sauce along with the seasonings.
- You should also try the sesame sauce.
- After you enjoyed the meat, add the vegetables and mushrooms a little at a time to keep the temperature of the broth from dropping. The kombu dashi broth combined with the umami from the meat makes the vegetables and mushrooms even more delicious.
- Ponzu with grated daikon is refreshing and very delicious, and it is an essential sauce to enjoy shabu-shabu. If the sauce is diluted, add extra ponzu, daikon and spring onion leaves.
- The rich taste of the sesame sauce will also entertain your taste buds.
- Finally, let's make zosui with the remaining broth of the shabu-shabu. Thoroughly remove the foam and the oil floating on the surface.
- Then, add the hot steamed rice. Using hot rice is less likely to become sticky.
- Lightly season it with salt and soy sauce.
- Crack the egg in a bowl and beat it well.
- Pour the beaten egg over the rice.
- Finally, top with the chopped spring onion leaves.
- This zosui using the excellent dashi broth of the shabu-shabu is very tasty.
Recipe Notes
Both ponzu sauce and sesame sauce have a strong flavor, so add a little bit of it at the beginning. When the sauce is diluted, add more sauce to compensate.
The foam will keep appearing while cooking so remove it frequently with a mesh strainer. To make it easier to remove the foam, put hot water in a bowl instead of cold water. This will help to prevent the foam from sticking to the strainer.
