Shabu-Shabu – beef cooked in broth

Ingredients for 4 servings:

• 1 kg beef fillet(s) (middle cut)
• 2 large carrots
• 2 stalk(s) leeks (thin stalk)
• 2 stalk(s) celeriac
• 8 shiitake mushrooms, fresh if possible
• 10 mushrooms
• 300 g soy sprouts, fresh
• 200 g bamboo shoots (can)
• ½ red pointed pepper
• ½ yellow pointed pepper
• 400 g shrimp(s), frozen
• 1 small zucchini
• 2 tbsp soy sauce
• 1 tsp mustard
• ¼ tsp wasabi paste (Japanese green horseradish)
• Pepper, freshly ground
• ½ lime(s), juice
• 1 tbsp soy sauce
• some garlic
• some cayenne pepper
• 2 tbsp soy sauce
• 1 tbsp sesame oil, dark
• 1 dashes Tabasco
• Pepper, from the mill
• 1 dashes lemon juice
• 1 egg(s) per person
• n. B. Chicken broth or meat broth, approx. 2 – 3 liters
• 2 tbsp soy sauce

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Freeze the meat in the freezer until it can be easily sliced ​​very thinly. Thaw the shrimp, wash, and pat dry. Clean the vegetables: Cut the zucchini into long, thin strips. Stem the carrots, slice the celery. Clean the shiitake mushrooms and remove the tough stems, then cut into strips (soak dried mushrooms in hot water, squeeze out excess moisture, and then proceed as with fresh mushrooms). Quarter the mushrooms. Wash the bean sprouts and trim off the brown root ends. Arrange the cleaned vegetables on a large platter. Slice the frozen meat very thinly and divide them between plates. Place the shrimp in the center of the plate. Mix together all the ingredients for the sauces and pour into small bowls. The sauces are always calculated for 2 people. Whisk one egg per person in a small bowl. Heat approximately 2-3 liters of very mild chicken or meat broth and 2 tablespoons of soy sauce in a wok. Each guest receives a plate with meat and shrimp and a pair of chopsticks. Add some of the vegetables to the broth. Each guest can then serve themselves and, similar to fondue, cook their meat or fish in the broth with chopsticks. Then dip the meat, fish, or vegetables into the appropriate sauce or egg. Once the first portion of vegetables has been eaten, refill the wok with a little water and vegetables. Finally, pour the broth into small cups and drink. Otherwise, serve a light wine, beer, or tea with the meal.