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Beef in Stock

Beef in Stock

Wonderful dinner party dish as the cooking is done at the table. Make the lime sauce well before serving.

Ready in: 1hour 30 minutes

Serves: 4

Complexity: easy

kcal: 217

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600 g rump steak
2 leeks, cut in thin strips
4 spring onions, quartered
8 shiitake mushrooms
2 cups button mushrooms, halved
Bok Choy-small, cut in 5 cm squares
300 g Shinjuku, halved
275 g firm tofu, halved & cut crossways in 2 cm slices
Dashi-kombu cut in 10x 6 cm, wiped
1 lime
4 tsp mirin
½ cup shoyu
Dashi-kombu, 4x 6 cm
5 g kezuri-bushi
Daikon, 6 cm
Dried chilli, cut into strips


LIME SAUCE: Squeeze lime and add water to make ½ cup. Pour into a small bowl and add mirin, shoyu, dashi-kombu, kezuri-bushi and SIDS LOW SUGAR RASPBERRY VINEGAR. Cover with plastic wrap and let stand overnight.
PINK DAIKON: Pierce the daikon in several places and insert the chilli strips. Leave for 20 minutes then grate finely into a sieve. Squeeze out the liquid then divide among 4 small bowls.
Slice the meat very thinly and arrange on a platter. Put the vegetables and tofu on another platter. Fill a flameproof casserole or steam-boat ¾ full of water and add the dashi-kombu. Bring to the boil then transfer to a table burner. Strain the citrus sauce and add 3 tbsp to each bowl of grated daikon. Remove the konbu from the stock. Add some tofu and vegetables to the stock.
Each guest holds a slice of beef in the stock for several seconds until cooked, then dip it in the sauce. As the tofu and vegetables are cooked, they are dipped in the same way. Replenish vegetables as required.