Venison Shabu Shabu

Serves 6

 Metric  Imperial 

Peter Pahk, Executive Chef at the Silverado Resort in Napa, CA winner “Cervena Dish of the Year” 2008

 

Method:

In a stockpot cook carrots, shitake, daikon, onions and bamboo shoots in the stock until tender (about 10 minutes).  Add to Tofu.

Sesame Dipping Sauce:

Toast Sesame seeds in dry skillet over medium heat until golden brown. Cool and grind in mortar until flakey. Add remaining ingredients to form a paste

To Serve:

In 6 bowls – arrange vegetables, Udon & cabbage from stockpot with a slotted spoon.

Bring stock to a boil and quickly dunk venison slices (about 5 seconds) just to warm – arrange on top of vegetables and pasta and pour hot broth over the mixture.

Use Sesame Dipping sauce for meat, pasta and vegetables.

 

Method

In a stockpot cook carrots, shitake, daikon, onions and bamboo shoots in the stock until tender (about 10 minutes).  Add to Tofu.

Sesame Dipping Sauce:

Toast Sesame seeds in dry skillet over medium heat until golden brown.  Cool and grind in mortar until flakey.  Add remaining ingredients to form a paste.

To Serve:

In 6 bowls – arrange vegetables, Udon & cabbage from stockpot with a slotted spoon.

Bring stock to a boil and quickly dunk venison slices (about 5 seconds) just to warm – arrange on top of vegetables and pasta and pour hot broth over the mixture.

Use Sesame Dipping sauce for meat, pasta and vegetables.
Venison Shabu Shabu

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1 kg Venison loin,  sliced as thinly as possible

12 Shitake Mushrooms, quartered

8 pcs. Green onions, cut 5cm lengths

6 leaves Chinese cabbage, blanched, dried, rolled & cut into rounds

6 pcs. Daikon radish, cut 5cm by 2 cm lengths

6 pcs. Carrot, cut 5cm by 2 cm lengths

500 g Udon noodles, blanched & dried

500 g Tofu, cut into 3cm cubes

200 g Bamboo shoots, cut into half moon slices

1 kg Venison loin,  sliced as thinly as possible

12 Shitake Mushrooms, quartered

8 pcs. Green onions, cut 1 ½”

6 leaves Chinese cabbage, blanched, dried, rolled & cut into rounds

6 pcs. Daikon radish, cut 2” x 1”

6 pcs. Carrot, cut 2” x 1”

1 lb. Udon noodles, blanched & dried

1 lb. Tofu, cut into 1” cubes

8 oz. Bamboo shoots, cut into half moon slices

For the Broth:

6 cups Chicken stock & 2 cups water

1 thumb size piece of fresh Ginger – sliced

3 Whole cloves of garlic

1 5cm piece Kombu (kelp)

6 Peppercorns

Bring all ingredients to a boil and simmer for 10 minutes. Strain.

6 cups Chicken stock & 2 cups water

1 thumb size piece of fresh Ginger – sliced

3 Whole cloves of garlic

1 2” piece Kombu (kelp)

6 Peppercorns

Bring all ingredients to a boil and simmer for 10 minutes. Strain.

Sesame Dipping Sauce

80g  White Sesame seeds

¾ cup Dashi

6 Tbspn Soy sauce

2 Tbspn Mirin

1 Tbsp sugar

1 Tbspn Sake

2 tsp fine minced scallions

3 oz.  White Sesame seeds

¾ cup Dashi

3 oz. Soy sauce

1 oz Mirin

1 Tbsp sugar

1 oz Sake

2 tsp fine minced scallions