When we organise parties in autumn or winter we like to do a fusion of a Hot Pot and a Shabu Shabu.
Different soup bases (Shezchuan, Tom Yum or Dashi) where you can dip a huge variety of vegetables, mushrooms, fish balls, fish cakes, tofu , sea food and Beef Slices.
I usually as my butcher to cut thin slices of a nice aged rib eye. I like it to have even spread fat, that will melt in the boiling soup and have great taste.
You serve it with different sauce to dip, usually I do a soy/coriander/chilli/lime sauce, a ponzu and a goma dare.
Here the recipe for the home made goma dare.
Red Miso 125 gr
mirin 125 ml
dashi stock 250 gr
sugar 20 gr
sesame seeds 200 gr.
First of all roast in a hot pan the sesame seeds. Make sure you prepare a little at the time and keep shuffling them so that they don’t burn.
Grind 175 gr of them. I used a nice small sesame grinder I found in Japan, but even a Kitchen robot will work.
Put the grinded sesame, the red miso, the miring, the dash and the sugar in a pot.
Bring to boil and let cool down. Add the remaining 25 gr. of roasted sesame.