Jackie Ang-Po



Shabu Shabu
by Jackie Ang-Po

Ingredients for the stock:
750 ml water
1/2 tbsp dashi-no-moto
1/2 tbsp salt
1/2 tbsp sugar

Place all ingredients in a spot. Bring to a boil and let simmer for 4 minutes.

Prep and ingredients for meats and vegetables:
200g thinly sliced pork
200g thinly sliced chicken
150g baby corn cut in half
400g sirloin sukiyaki cut
100g Shiitake mushrooms sliced
100g Enoki mushrooms
1 pack Tofu slices
2 White onions thinly sliced
200g Shelled shrimp
1 Napa cabbage chopped
green scalions chopped

for the dipping sauce:
ponzu sauce (citrus sauce)
3/4 cup fresh lemon juice
1/4 cup rice vinegar
1/2 cup soy sauce
1/4 cup katsuoboshi bonito flakes/ 1/2 tsp dashi-no-moto
1 tbsp mirin

-in a small sauce pan, blend all ingredients except mirin
-simmer for 5 mins and let it cool; add mirin

Sesame dipping sauce
1/4 cup white sesame seeds
2 tbsp sugar
1 tbsp miso paste
1 tbsp rice vinegar
3 tbsp soy sauce
3/4 cup dashi stock
-In a mortar and pestle, grind the sesame seeds with the sugar until this becomes a paste –
-Transfer to another mixing dish and whisk in the miso paste until there are no lumps
– Slowly drizzle in the rice vinegar, soy sauce and dashi until this mixture achieves a nice dipping consistency. Taste and adjust seasonings as you like.



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