Prep Time: 20 minutesPT20M
Cook Time: 15 minutesPT15M
Quickly cook Natural Angus beef short rib in a Japanese-inspired Shabu Shabu broth. For extra flavor, dip the beef short rib and vegetables in a rich sauce before savoring.
12 cups water
1 oz. kombu
4 dried shitake mushrooms
1/4 cup sake
2 teaspoons coarse salt
Miso Dipping Sauce
3 tablespoons white miso
4 oz. silken tofu
1 garlic clove, finely grated
1 teaspoon soy sauce
1/2 teaspoon chili garlic sauce
1 pound very thinly sliced Aspen Ridge® Natural Angus Beef short rib
1 package enoki mushrooms, bottom cut off and mushrooms separated into clumps
6 ounces fresh shitake mushrooms, stemmed and halved
1 bunch mustard greens, washed and stems trimmed
4 scallions, cut into 2-inch pieces
4 cups steamed rice
Shimichi togarashi, soy sauce
Put the water in a large pot with the kombu and shitake and bring to a boil over high heat. Let stand 15 minutes, then discard the kombu. Stem the shitake, cut ½-inch strips and add to the fresh shitake. Stir the sake and salt into the broth.
Combine the miso, tofu, garlic, soy sauce, chili garlic sauce and 2 tablespoons of the broth in a food processor or blender and process until smooth. Set aside.
Bring the pot with the broth back to a simmer and pour into a fondue pot or donabe set over low heat. Put the beef, mushrooms, greens, scallions, sauce and rice around the pot and let diners cook their own vegetables and meat, 3-4 minutes for vegetables, 10-15 seconds for the meat. Serve with the miso sauce, togarashi and soy sauce.