Gastronomixs

Eye of round shabu-shabu

This is a Japanese dish in which the meat and vegetables are briefly cooked in a concentrated stock. The guests cook at the table which creates an interactive dining experience.

Creation by Edward de Ridder, NY Basement restaurant, Rotterdam, the Netherlands.

Eye of round shabu-shabu

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Ingredients

1

 

eye of round

1

litre

veal stock

100

ml

ponzu

2

 

red chilli peppers, sliced

3

slices

ginger, 2mm

50

ml

soy sauce

2

slices

kombu

1

stalk

lemongrass, finely chopped

5

 

kaffir lime leaves

2

heads

enoki

1

 

Chinese cabbage

1

bunch

spring onion

Preparation method

  • Briefly place the eye of round in the freezer to harden and then cut into thin slices with the meat slicer.
  • Mix the veal stock with the ponzu, red chilli pepper, ginger, soy sauce, kombu, lemongrass, and kaffir lime leaves and bring this to the boil. Set aside for 30 minutes before straining the stock.
  • Separate the enoki, slice the Chinese cabbage into ½cm-thick ribbons, and cut the onion into 4cm pieces.
  • Place the vegetables in the stock and bring to the boil. Serve the bouillon warm on a hotplate.
  • The guest will briefly cook the meat in the bouillon and eat it together with the vegetables.

Serving suggestions

  • Serve with a Japanese dipping sauce such as tonkatsu sauce or okonomiyaki sauce.
  • This is a perfect dish for shared dining.

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