2/4
Nice to have an induction top.
First the vegetables go in and gently simmer (and flavor the dashi) - yes mushrooms too.
Everyone can pull some out when they are at the desired doneness (Kid1 prefers carrots raw) and put it in their own bowls
Oh yeah we added some tofu too (not silken and not quite Japanese, but still very good in this)
The bit of dashi that comes in with the vegetables and you can drink up is quite delightful
Pic cw #Food but all vegetarian here
3/4
Did have to add a little bit more dashi (and this was light as what is in the pot boils down).
Now we put in some of the beef into the simmering dashi (everyone does their own piece - and just a bit, these are thin slices, to the desired doneness)
There's a bit of diluted homemade ponzu (soy + lemon juice + kombu + katsuoboshi + mirin + sake - steeping) to dip, touch the beef with
Side salad of daikon + cukes from earlier* - oh and ajitsuke quail eggs
4/4
(No pix of that and didn't tell you that with the beef in the pot we did skim the top of bits of froth - and gentlest of simmers)
And finally with dinner veggies and protein all done and everyone happy - there's the carbs - udon to finish in the now well flavored and concentrated broth (not much of it left, and we drink it up!)
Nothing like the shabu shabu I got in Japan but doing this for family - not too shabby shabby !
cw #Food
5/4 lagniappe with a bit of #KitchenChemistry about those ajitsuke - soy marinated - quail eggs.
Made them quite a few days ago, they had soft yolks.
Here's how: 3 min into boiling water and immediately into cold water (with a bit of ice). Then once cool, about 20 mins in a bit of vinegar - the spots will come off and shell will get a bit soft. Rinse and peel easily...
Marinate in fridge in soy + water + sugar + mirin (skipped sake, but use some)
