Hello how are you everyone?
It is getting warmer in Australia. The other day I bought some organic salad mix and radish at the market, so I thought I would make a Japanese shabu-shabu salad, something refreshing but filling for my husband.
What is Shabu Shabu?
Shabu-shabu is a Japanese Nabe dish. Bite-sized pieces of thinly sliced ingredients are cooked by dipping them into boiling water or broth simmering in a pot on the table, and then dipped into a small bowl of sauce. The sauce is usually ponzu (Japanese citrus juice) or sesame sauce
This time, instead of a hot-pot dish, we’re going to make a dish where the meat is quickly boiled and served on top of a salad with a dressing. Shabu-shabu salad is very popular in Japan and is often eaten at home. Sometimes the salad and meat are served on top of cold Udon noodles with sauce. Popular sauces includes sesame sauce and soy-based sauces.
What you need for this recipe
Thin sliced shabu shabu cut beef from Asian supermarkets
Yuzu Jam– Asian supermarkets or you can use orange jam.
Soy sauce- Supermarkets or Asian shops.
Rice vinegar-Supermarkets or Asian shops (I like to use rice vinegar because I found it’s not as sharp a taste. If you prefer a sharper taste other such vinegars like apple or to your liking can be used.
What is Yuzu?
Yuzu is a type of citrus fruit classified in the tangerine family. It is a member of the tangerine, lemon, sudachi, and kabosu family, and has a distinctive fresh aroma and sour taste.
Because of its strong acidity and hard peel, yuzu is not often eaten as-is like mandarin oranges.
However, the juice, peel, and of course the fruit itself can be used in a variety of dishes, and is attracting attention not only in Japanese cuisine but also in France and other countries.
Tips for this recipe
• Make the dressing ahead of time.
• Soak the salad in water for 5-10 minutes to crisp it up.
• When boiling the meat, spread the meat out one piece at a time for about 15-20 seconds. When the meat is no longer reddish, remove the meat from the hot water and immediately place in cold water. Putting the meat into the cold water stops it cooking further and becoming chewy.
• After chopping the onion, sprinkle salt on it and let it sit for about 5 minutes. This will eliminate the pungent taste of the onion.
• Keep the tomato seeds, you can use it for making tomato sauce or soup. If you don’t want to use soon, put them in the freezer.
Beef Shabu Shabu Salad with Yuzu and Tomato Dressing
Ingredients
Yuzu and Tomato Dressing
- 2 each Tomato small one 3 each
- 7 each Cherry Tomato
- 1 each Red onion
- 1 tbsp Yuzu Jam
- 50 ml Rice vinegar
- 90 ml Rice oil
- 1 tbsp Soy sauce
- 1 tsp Salt
- A pinch Pepper
For Salad
- 500 g Beef thin sliced Shabu Shabu cut
- 180 g Salad mix
- 3-4 each Radish
Instructions
Making Dressing
- Chop the red onion finely, put it into a bowl, sprinkle with salt, and leave 5mins.
- Cut tomato into quarters, remove seeds, and chop finely.
- Cut sherry tomato into quarters.
- Wash the onion and drain the water.
- Put the rice vinegar, rice oil, yuzu jam, soy sauce, salt and pepper into a bowl and mix well.
- Put the cut tomatoes and the onion into a bowl. Add the yuzu jam mixture and mix well.
- This is yuzu and tomato dressing.
- Put the salad mix into a bowl and add cold water. Let it sit for 5mins then drain the water.
- Slice the radish.
- Prep cold water in a bowl.
- In boiling water cook the beef. Spread the slices out one piece at a time for about 15-20 seconds or when the meat is no longer reddish.
- Put the meat into the bowl of cold water.
- Pour the meat into a sieve and drain the water.
- Put the salad mix on a plate. Put the radish and the cooked meat on top of the salad.
- Pour the dressing on top of the meat and you’re done.
Video
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How to make Japanese Dashi stock with a tea pot
YouTube Channel Grazing Wombat Channel
