Shabu Shabu Udon

2h 35m
- Preparation 1h 10m
- Resting 45 min
- Cooking 40 min

Recipe for WMF Aromatic cookware

Ingredients

4 People

For the Broth:
15 stalks Piece of kombu seaweed
1.5 l Water
50 g Bonito flakes
1 Small daikon radish (approx. 200 g)
150 g Fresh shiitake mushrooms
100 ml Sake (Japanese rice wine)
150 ml Mirin
3 tbsp. Soy sauce
Salt
For the Toppings:
400 g Shabu-shabu beef (e.g., Wagyu or tenderloin)
400 g Firm tofu
1 Pack enoki mushrooms, cleaned
1 bunch Green onions
4 Egg yolks
For the Dipping Sauce:
1 tsp. Salt
4 tbsp. Tahini
30 ml Soy sauce
30 ml Rice vinegar
15 ml Mirin
1 tsp. Toasted sesame oil
1 Garlic, finely grated
For Garnish:
400 g Udon

Preparation

Step 1

OUR WMF TIP IN ADVANCE: Shabu Shabu is a Japanese dish where thin slices of meat and vegetables are briefly cooked in a pot of boiling broth and then dipped into various sauces. The name "Shabu Shabu" comes from the sound of the meat being swirled back and forth in the broth. If you like, you can serve the broth directly in the pot on the table and offer the toppings separately.

Step 2

For the Broth: Soak the kombu in water for at least 30 minutes. Slowly bring the water with the kombu to a boil. Before it boils, remove the kombu, and add the bonito flakes. Bring to a boil and let it steep for 15 minutes.

stalks Piece of kombu seaweed

l Water

g Bonito flakes

Step 3

Strain the broth through a sieve into a bowl, then return it to the pot. Peel the daikon radish and cut it into bite-sized slices.

Small daikon radish (approx. 200 g)

Step 4

Clean the shiitake mushrooms and make a cross-cut in the caps. Add the radish slices and shiitake mushrooms to the broth and let it simmer for 20 minutes. Season with sake, mirin, soy sauce, and a pinch of salt.

g Fresh shiitake mushrooms

ml Sake (Japanese rice wine)

ml Mirin

tbsp. Soy sauce

Salt

Step 5

For the Toppings: Slice the shabu-shabu beef thinly and cut the tofu into cubes. Clean the enoki mushrooms and slice the green onions into thin rings.

g Shabu-shabu beef (e.g., Wagyu or tenderloin)

g Firm tofu

Pack enoki mushrooms, cleaned

bunch Green onions

Step 6

For the Dipping Sauce: Mix all ingredients in a small bowl. Finally, prepare the udon according to the package instructions and divide it among bowls. Pour the broth over the udon and serve the toppings in the hot soup.

tsp. Salt

tbsp. Tahini

ml Soy sauce

ml Rice vinegar

ml Mirin

tsp. Toasted sesame oil

Garlic, finely grated

g Udon