Shabu Shabu style rump
Creation by Sidney Schutte, Spectrum**, Amsterdam, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
1 |
|
rump |
|
300 |
ml |
ponzu sauce |
|
2.5 |
l |
beef stock |
|
2 |
|
red chilli peppers |
|
2 |
sheets |
kombu (kelp) |
|
12 |
|
shiitake mushrooms |
|
4 |
|
sweet onions, cut into rings |
|
4 |
heads |
Chinese cabbage |
|
10 |
|
bamboo shoots |
|
10 |
|
round white radish slices, 1cm thick |
|
1 |
bunch |
spring onions, in 7cm pieces |
|
5 |
g |
sansho pepper |
Preparation method
- Pour the stock and ponzu in a container, add the two sheets of kombu, and leave to soak in the refrigerator overnight.
- Slightly freeze the rump in the rapid cooler and then cut into thin slices 2mm thick.
- Cut the chilli pepper in half lengthways.
- Put the chilli pepper in a pan with the stock and heat the stock to just below boiling point. Leave to infuse for 25 minutes (do not boil!). Remove the kombu and the chilli from the stock.
- Add the other ingredients and simmer gently.
- Immerse the thinly sliced meat into the stock a few times and eat immediately.
Serving suggestions
- Delicious with sesame, avocado, ginger, dashi, soy sauce, tofu, onion, coriander, and shiso components.