400 gmwagyusirloin(see
note),verythinlysliced
150 gmwatercress
100 gmshimejimushrooms
12 shiitakemushrooms
300 gmsilkentofu,toserve
Springonions,thinlysliced
diagonally,toserve
Shisocress(optional;
seenote),toserve
SESAMEDIPPINGSAUCE
100 gmsesamepaste,
suchastahini
60 gmwhite(shiro)miso
50 mlricewinevinegar
120 mldashi(seerecipep47)
2 tspfinelygratedginger
Chillioil(optional),toserve
CITRUS-SOYDIPPING SAUCE
100 mllemonjuice
100 mlsoysauce
100 mldashi(seenote)
1 tspeachfinelygrated
daikonandginger
STOCK
1.5 litres(6cups) dashi
(seenote)
80 mlsake
60 ml(¼cup)soysauce
2 tbsp mirin
Shabushabu
SERVES4-6// PREPTIME 25 MINS// COOK 10 MINS(PLUSFREEZING)
“Thisis allaboutsharingandeatingtogether,”says Wakuda.
“It’s a real family-thing in Japan to sit down to.”
1 Forsesamedippingsauce,
combineingredientsina
bowlandseasontotaste.
2 Forcitrus-soydipping
sauce,combineingredients
ina bowlandseasontotaste.
3 Forstock,combine
ingredientsina hotpotor
largesaucepanandbringto
a simmer.Seasontotasteand
placeinthecentreofthetable
ona portablegasburner.
4 Toserve,arrangea smallbowl
ofeachdippingsauceanda
dishofspringonionandcress
foreachguest.Dipslicesof
wagyuintostockuntilcooked
toyourliking(10secondsfor
medium-rare),thendipintoyour
preferredsauce.Meanwhile,add
watercress,mushroomsandtofu
tostocktowarm,thenrepeat.
NoteToslicewagyuthinly,
freezeit untilveryfirm,then
shavewitha widemandoline.
Oraskyourbutcherto
thinlysliceit foryou.Shiso
cressis availablefrom
selectgreengrocers.
Winesuggestion 2013
CrawfordRiverCabernet
Sauvignon from Henty, Vic.➤ShabushabuAll
props stylist’s own.