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

Ingredient Substitutions

• Instead of Thinly sliced beef (pre‑sliced): Thinly sliced chicken, Pork
• Instead of Firm tofu: Tempeh, Silken tofu (for a different texture)
• Instead of Pak‑choi (Chinese cabbage): Bok choy, Napa cabbage
• Instead of Carrot: Daikon, White radish
• Instead of Scallion (or green onion): Shallots, Chives
• Instead of Kombu (dried seaweed): Nori (less flavor)
• Instead of Powdered dashi: Vegetable broth
• Instead of Soy sauce: Tamari (gluten‑free)
• Instead of Mirin: Sweet rice wine + 1 tsp sugar
• Instead of Lemon juice: Rice vinegar
• Instead of Tahini (sesame paste): Sesame butter
• Instead of Rice vinegar: Apple cider vinegar

Equipment Needed

• Heavy‑bottomed pot or saucepan
• Cutting board
• Chef’s knife
• Mixing bowl (x2)
• Tablespoon
• Teaspoon
• Ladle or skimmer
• Kitchen tongs (optional)

Critical Steps — Do Not Skip

• Soak the kombu without boiling it
• Skim the broth at the first signs of boiling
• Ultra‑quick cooking of the beef to prevent it from becoming tough
• Observe the vegetable cooking time to retain crunch

Chef Tips from the Video

• Choose a high‑quality kombu (thick, dark brown) for a richer umami flavor.
• Just before serving, add a splash of fresh lemon to the broth to enhance the aromas.

Troubleshooting

Storage

Refrigerator: Broth and sauces keep for 3 days in the refrigerator, vegetables separate for 2 days.

Freezer: Broth can be frozen for 1 month. Do not freeze raw tofu.

Room temperature: Sauces can stay at room temperature for up to 2 hours.

Make-Ahead Tips

• Prepare both sauces the day before and store them in the refrigerator in airtight jars.
• Cut all vegetables and tofu, place them in ice water to prevent oxidation.