Rib Short Rib

Shabu Shabu

Rib Short Rib

Shabu Shabu


Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4

Ingredients

Broth

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 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

Preparation

  1. 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.
  2. 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.
  3. 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.