SHABU-SHABU WITH DRY-AGED BEEF STRIP LOIN AND MUSHROOM BROTH

Charlie Trotter (fallecido/deceased 2013)
2007

INGREDIENTS (SERVES 4)

Shabu-shabu stock:
3 cups mushroom broth
2 tbsp fresh ginger, chopped
1 jalapeno chile, seeded and minced
2 tbsp reduced-sodium soy sauce
1 tbsp toasted sesame oil
2 tbsp ponzu sauce
Others:
2 Cups diced soba noodles
Cooked (85 gr. When dry)
1 Shiitake julienned mushrooms
2 Cups loosely-packed 6cm. Pieces bok choy or cabbage
230 gr. Silken tofu, in small dices
3/4 Cup peeled grated daikon (chinese turnip)
450 gr. Well trimmed beef strip loin, thinly sliced
4 scallions, green tops only, finely chopped
1 tbsp fresh cilantro leaves
1/2 lime

PREPARATION

Shabu-shabu stock:
Heat the mushroom stock in a saucepan over a low heat and bring to a simmer. Add the ginger, Jalapeno chile, soy sauce, sesame oil and ponzu sauce, and simmer for 3 minutes.

TO SERVE

Arrange some of the soba noodles in the centre of each bowl. Place a small mound of mushrooms, bok choy (Chinese cabbage), tofu and daikon (Chinese turnip) at separate points around the bowl. Place the beef around the bowl and laddle in the hot broth over the beef. Sprinkle the scallions and the cilantro around the bowl and squeeze the lime half over the broth.