SHABU SHABU BROTH BASE RECIPES

Steps:

• Arrange beef on a platter; spinach, mushrooms, bamboo shoots, cabbage, and onions on another platter; and tofu on a third platter or with the vegetables.
• Combine soy sauce, lemon juice, and 1/2 cup chicken broth in a bowl; portion dipping sauce into 6 very small bowls.
• Pour remaining broth into a saucepan and bring to a boil. Transfer hot broth to a fondue pot.
• Serve with chopsticks or forks. Individuals cook their own portions of meat, vegetables, and tofu in the boiling broth, then dip in dipping sauce and eat.

Steps:

• Make the garlic sauce: Combine garlic, lemon juice, and 1 teaspoon salt in a small bowl. Let stand, uncovered, 30 minutes. Whisk in oil.
• Make the kombu broth: In a large pot, combine 12 cups cold water and kombu. Cover and bring to a boil over high heat. Immediately remove from heat; let stand 15 minutes. Discard kombu. Stir in 2 teaspoons salt. Bring to gentle simmer over moderate heat.
• Make the ponzu: Stir together soy sauce, lime juice, mirin, and 2 tablespoons kombu broth.
• To serve, pour the remaining kombu broth into a large heated fondue pot. Serve beef and vegetables alongside for dipping. Cook vegetables in kombu broth until crisp-tender, 3 to 4 minutes. Cook beef in kombu broth to desired degree of doneness, 10 to 15 seconds. If broth reduces, refill fondue pot with water and return to a simmer. Serve with rice, garlic sauce, and ponzu.