Beef Shabu-Shabu with Miso Broth

Ingredients

• 200g beef tenderloin, thinly sliced
• 4 cups dashi stock
• 2 tbsp white miso paste
• 1 tbsp sake
• 1 cup shiitake mushrooms, sliced
• 1 cup bok choy, chopped
• 2 green onions, cut into 2-inch pieces
• ½ inch ginger, sliced
• ponzu sauce for dipping

Method

1. Heat dashi in a pot or tabletop burner. Whisk in white miso and sake until dissolved.
2. Add ginger slices and bring to a gentle simmer.
3. Add mushrooms and bok choy; simmer 3 minutes.
4. Using chopsticks, briefly swish beef slices in broth (10-15 seconds per piece) until cooked through to at least 63°C/145°F and no longer red, then dip in ponzu before eating.
5. Add green onions at the end and serve remaining broth as a light soup.