Chabou Chabou with Japanese broth

Ingredients

• 200 g Thinly sliced beef (pre‑sliced) (Very thin slices for ultra‑quick cooking)
• 200 g Firm tofu (Cut into cubes about 2 cm)
• 1 head Pak‑choi (Chinese cabbage) (Separate the leaves, cut the stems into 2 cm pieces)
• 1 medium Carrot (Julienned to 2 mm thickness)
• 2 stalks Scallion (or green onion) (Cut into 3 cm sections)
• 10 g Kombu (dried seaweed) (To soak in 1 L of water)
• 1 teaspoon Powdered dashi (For the broth)
• 2 tablespoons Soy sauce (For both sauces)
• 2 tablespoons Mirin (1 for each sauce)
• 15 ml Lemon juice (Juice of half a lemon)
• 2 tablespoons Tahini (sesame paste) (For the creamy sauce)
• 1 tablespoon Rice vinegar (For the tahini sauce)
• 1 litre Water (Base of the broth)

Instructions

1. Prepare the dashi broth

   Place the kombu in a pot with 1 L of cold water and let soak for 10 minutes. Remove the kombu before the water boils.

   Time: PT10M

2. Cut the vegetables and tofu

   Separate the pak‑choi leaves, cut the stems into 2 cm pieces. Julienne the carrot into 2 mm strips. Cut the scallions into 3 cm sections. Cut the firm tofu into cubes about 2 cm.

   Time: PT8M

3. Prepare the ponzu sauce

   Dissolve 1 tsp powdered dashi in 4 tablespoons of water. Add 2 tablespoons soy sauce, 1 tablespoon mirin and the juice of half a lemon. Mix well.

   Time: PT3M

4. Prepare the tahini sauce

   In a bowl, combine 2 tablespoons tahini, 1 tablespoon soy sauce, 1 tablespoon rice vinegar and 1 tablespoon mirin. Whisk until smooth.

   Time: PT2M

5. Bring the broth to a boil

   Bring the kombu‑soaked water to a medium heat. As soon as the first signs of boiling appear, remove the kombu and skim the surface.

   Time: PT5M

   Temperature: Medium heat

6. Cook the vegetables and tofu

   Add the pak‑choi, carrot, scallions and tofu to the broth. Simmer for 4 to 5 minutes until the vegetables are tender but still crisp.

   Time: PT5M

   Temperature: Medium heat

7. Cook the meat

   Submerge the beef slices in the hot broth and gently stir for 30 seconds to 1 minute, until they are just pink.

   Time: PT1M

   Temperature: Medium heat

8. Plating and serving

   Divide the vegetables, tofu and meat into individual bowls. Pour the hot broth around. Serve the two sauces in small ramekins for dipping.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

15 g

Fat

15 g

Fiber

3 g