Shabu-shabu with beef sukiyaki slices
WHO doesn't like beef soup in all its incarnations? But who has the time for the slow cooking required to make that delicious beef soup?
This is a good 'beef' soup substitute to the 'nilaga' when you don't really have the luxury of time to prepare beef soup. The stock is essentially 'dashi' powder. Take care not to do what I did though - which was to put too much dashi - as the powder leaves a strange chemical taste in the mouth.
1/4 kg beef sukiyaki slices
1/4 kg shiitake mushrooms (sliced)
4 pcs of tofu (hard)
2 bundles mustard leaves (sliced)
leeks (white part only)
2 sachets of dashi powder
1) Boil 3 L of water then add dashi. Add the onion slices
2) Add the beef sukiyaki slices to the boiling dashi mixture.
3) Add the sliced shiitake. Let simmer for a while (10 minutes)
4) Add the leeks.
5) Add the sliced tofu.
6) Add the mustard leaves.
7) Serve when the leaves have become tender.
Dont use mustard leaves.... Better to use pechay or chinese cabbage. The mustard has a bitter, tart flavor which doesnt go well with beef.
Oh, and one of these days, I'll gather the courage to make that famous Vietnamese beef soup favorite. Just you wait.