Gastronomixs

Shabu Shabu style rump

Creation by Sidney Schutte, Librije's Zusje** - Waldorf Astoria Hotel, Amsterdam, the Netherlands.

Shabu Shabu style rump

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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.

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