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Shabu Shabu With Dipping Sauces


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2 pounds prime quality beef, cut into paper thin slices, about 8 by 3-inches

12 shiitake mushrooms, wiped, trimmed and crisscrossed on cap with a knife

6 green onions, sliced diagonally into 2-inch lengths

1/4 pound spinach, washed and stems trimmed

1 block of tofu, about 10ounces, cut into cubes

1/2 pound canned bamboo shoots, whole, washed, cut into 1/4-inch slices

2 quarts basic dashi, recipe follows, or light beef stock

3 quarts cold water

3 ounces giant kelp, (kombu)

3 ounces dried bonito flakes

2 cups basic dashi

2 tablespoons dark soy sauce

2 tablespoons mirin

White vinegar to taste

Combine the dashi, soy sauce, and mirin in a saucepan and bring to a boil. Let boil for a few minutes to reduce by 1/3, then remove from heat and cool. Stir in vinegar to taste. Pour sauce into individual cups.

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