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SHABU SHABU OF CHUCK RIBS & EGG

Serves
4
Prep
15mins
Cook
25mins
DIFFICULTY
medium
Ingredients
  • 300g boneless Omugi chuck rib
  • 1.5L dashi stock
  • 100ml sake
  • 100ml light soy sauce
  • 80ml mirin
  • thinly sliced zest of 2 lemons
  • 12 white peppercorns
  • somen noodles, blanched
  • boiled eggs, halved
  • green shallots, cut into batons
  • enoki mushrooms
  • mustard greens
  • broccoli stems, cut into batons
  • Tsukemono (Japanese fermented cabbage)
  • daikon radish, cut into batons
  • firm tofu, chopped
  • grilled baby eggplant
  • furikake and shichimi togarashi, to serve
Method
  • Wrap the beef tightly in cling film and put it in the freezer for 30 minutes, until it is firm but not frozen. Use a very sharp knife or meat slicer to shave the beef into very thin strips. Keep very cold until serving.
  • Combine the dashi stock, sake, soy, mirin, zest and peppercorns in a saucepan and simmer gently for 10 minutes. Strain to remove peppercorns, then return to the saucepan and simmer again.
  • Arrange the beef, noodles, shallots, mushrooms, broccoli stems, tsukemono, daikon, tofu and eggplant on a platter, then serve with the simmering soup, furikake and shichimi togarashi.
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