Shabu-Shabu with Three Dips

Ingredients

• 6 carrots
• 400 g Brussels sprouts
• 6 stalks celery
• 1 Broccoli
• 300 g sirloin steak
• 300 g ribeye
• 2 tbsp tahini
• 1 Lime (juice)
• 1 tsp Honey
• 6 pickled plums
• 1 tbsp Rice vinegar
• 1 tbsp chili powder
• 0.5 tsp Sugar
• 0.5 spring onion
• 1 tbsp Sesame oil
• 6 pickled plums
• 1 tbsp brown sugar
• 100 ml Rice wine
• 1 chili pepper
• Salt
• 1 Lime (juice)
• steamed white rice
• 30 g chives rolls

Instructions

1. 1.

   Wash the vegetables, peel if necessary, clean and cut into bite-sized pieces. Slice the sirloin steak and ribeye with a very sharp knife into ultra-thin slices.

2. 2.

   For the sesame sauce whisk together the mus, lime juice and honey.

3. 3.

   For the chili sauce blend the plums with rice vinegar and chili powder, then season with sugar.

4. 4.

   For the sweet‑sour plum sauce wash and finely slice the spring onion. Heat sesame oil in a small pan. Dice the plums and sauté gently with the onions. Sprinkle sugar over them and caramelize; pour in wine and reduce. Wash the chili, slit lengthwise, remove seeds, finely chop and add. Simmer for about 1 minute, then season with salt and lime juice.

5. 5.

   Bring 2‑3 l of water to a boil and transfer to a fondue pot. Place it on a hotplate and keep the water simmering. Skewer the vegetables and meat onto fondue forks and cook in the boiling water. Then dip the meat and veggies into the sauces and serve with steamed rice and chives rolls as desired. The broth can later be mixed with remaining rice and vegetables for a final soup.