Lightly swish Japanese Wagyu beef in the broth flavored with Alishan tea (or Oolong tea). The bitter taste of the tea goes perfectly well with the unique nutty flavor of Japanese Wagyu beef. Enjoy this new shabu-shabu with a pleasantly bitter, fresh taste!
|Shabu-shabu slices of Japanese Wagyu beef sirloin||400 g|
|Shabu-shabu slices of Japanese Wagyu beef round||400 g|
|Bean sprouts||100 g|
|Enoki mushrooms||100 g|
|Sprouts (e.g. radish sprouts)||100 g|
|Alishan tea leaves||1/2 cup|
|Kombu (a business card size piece of dried kelp)||15 g|
|Soy sauce||1 cup (200 mL)|
|Black rice vinegar||100 mL|
|White sesame paste||6 tbsp|
|Soy sauce||3 tbsp|
|Brown sugar||1 tbsp|
|Soybean milk||1 cup|
1 Put the kombu and Alishan tea leaves in a shabu-shabu pot (a large pot with a wide opening) and fill the pot seven tenths of the way with water. Keep it aside for about 20 minutes.
2 Wash and cut all the vegetables and mushrooms into easy-to-eat pieces and place them on a serving platter (or basket).
3 Make sauces. To make Sauce A, squeeze the oranges and kumquats to make juice and add the soy sauce and vinegar to the juice. To make Sauce B, mix all the ingredients together.
4 Place the pot from Step 1 over medium heat. When it comes to a boil, lightly swish the beef in the broth for a few seconds and dip it in a sauce of your choice. * The temperature should be 70 °C (as hot as coffee).