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Shabu Shabu

Stefan Gates from Market Kitchen
Stefan Gates makes an interpretation of the famous Japanese dish where a selection of raw meats and vegetables are laid out on the table around a central pot of simmering broth, and the diners cook their meal for themselves by dipping the foods in

Shabu Shabu

Method

1. You will need a little gas burner or a fondue pot with burner to keep the broth simmering at the table. Some of those very cheap wooden disposable chopsticks would be good too.

2. For the broth: put the lemon grass, chilli, ginger and water in a large saucepan. Add the shells and heads from the prawns. Bring to the boil and simmer for an hour. Strain into the fondue pot and discard the solids.

3. For the shabu shabu: prepare the meat and prawns and lay out on serving plates. Put in the fridge. Lay the vegetables and mushrooms on serving plates too.

4. For the sauce: combine all the ingredients and mix with a fork. Divide between three small bowls.

5. Put a tabletop burner in the middle of the table, and put the fondue pot on it on a low heat so that it simmers gently. Lay the plates of meat, vegetables and sauces around the table. Put some ponzu and soy sauce in small bowls as well.

6. Give everyone soup bowls and chopsticks and encourage them to start cooking their own food – meat and prawns first, then vegetables. Each piece of food only takes about 10-60 second to cook, then it should be fished out, dipped in one of the sauces and eaten.

7. When all the main ingredients are finished, add the cooked noodles, then ladle them out with the broth for a nice, clean, head-clearing soup.

Cook’s note: this dish is so named as the Japanese think that the noise of the meat being waved through the water sounds like ‘shabu-shabu’

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Serves: 6

Prep: 25 min
Cook: 1 hr

Ingredients

For the broth

4 stems Lemon grass, bashed with a rolling pin
1 large red chilli, halved lengthways
1 thumb-sized piece Ginger, thickly sliced
2.5 litres water

For the shabu shabu

3 chicken breasts, skinned and sliced as thinly as possible
500g Beef fillet, sliced as thinly as possible
1kg large cooked shell-on Prawns, shells and heads removed and reserved for the broth
1/2 Chinese leaf Cabbage, broken up into separate leaves, then each leaf halved
250g Broccoli, broken into small florets
250g Carrots, cut diagonally into thin slices
1 large handful fresh Coriander, roots and leaves
1 bundle enoki mushrooms