Ingredients
| DASHI | |
| 20g dried kombu seaweed | |
| 2 litres cold water | |
| 30g katsuobushi bonito flakes | |
| SESAME SAUCE | |
| 100g tahini | |
| 3 tablespoons shiro miso paste | |
| 2 tablespoons rice wine vinegar | |
| 120ml dashi stock | |
| 2 teaspoons grated fresh ginger | |
| chilli oil | |
| PONZU DRESSING | |
| 80ml soy sauce | |
| 160ml rice wine vinegar | |
| juice of 1 lemon | |
| 100ml dashi stock | |
| BROTH | |
| 1.5 litres dashi stock | |
| 100ml sake | |
| 3 tablespoons soy sauce | |
| 2 tablespoons mirin | |
| SHABU-SHABU | |
| 400g pāua, very thinly sliced (I use a Japanese mandolin) | |
| 150g watercress | |
| 100g Swiss Brown mushrooms or white button mushrooms | |
| 12 shiitake mushrooms | |
| 300g silken tofu | |
| 1 bunch spring onions, thinly sliced diagonally |
DASHI
Dashi is the backbone to many Japanese dishes and it is simple to make, needing only a few ingredients all of which are available at Asian grocery stores.
Instructions
| 1. | DASHI |
| 2. | Heat the kombu in the water until soft, but do not boil it as this can lead to an unpleasant flavour. |
| 3. | Add the katsuobushi and remove from the heat. |
| 4. | Leave to infuse for 3-4 minutes then pass through a sieve. |
| 5. | SESAME SAUCE |
| 6. | Combine all the ingredients. |
| 7. | PONZU DRESSING |
| 8. | Combine all the ingredients. |
| 9. | This dressing will keep for months in the fridge. |
| 10. | BROTH |
| 11. | Combine all the ingredients in a saucepan or hot pot and bring to a simmer. |
| 12. | Place in the centre of the table on a portable gas burner similar to a camping stove. |
| 13. | SHABU-SHABU |
| 14. | Swish some slices of pāua through the broth for about 10 seconds, then dip into one of the sauces and eat. |
| 15. | Add the watercress, mushrooms, tofu and spring onions to the stock. |
| 16. | Keep cooking the pāua a few slices at a time. |
| 17. | Then finish up by serving the broth. |
Food and recipe styling Martin Bosley / Photography Amber-Jayne Bain