The induction burner that I bought to cook on while I waited (with less and less patience) for the new stove has now transitioned from being the bootleg bachelor construction kitchen to being a useful appliance that now allows us to enjoy something I’ve been hankering to have for quite some time: shabu-shabu. Cooking at the table is fun, and customizing the doneness of every morsel makes for an excellent eating experience.
Good broth is a prerequisite, so I made dashi. But since we were going to be swishing some lovely Washugyu tri-tip therein, I added phở flavors as well because beef loves those flavors, and I figured the dashi wouldn’t object. I charred half an onion and some ginger, and added them in with a star anise pod, half a cinnamon stick, and two cloves to simmer for a bit while I prepped the rest. After a while, I strained them out and added sliced burdock to soften.
Said rest consisted of enoki mushrooms, thin spirals of turnip, carrot slivers, and scallion slices. I used the saladacco for the turnip and a vegetable peeler for the carrot.
Predictably, it was a hit, and we have a new addition to the rotation. The broth picks up notes from all the various things that go into it and makes for superb slurping when all the goodies are gone. And all the fragrant steam fogs up the cold windows, pushing winter ever farther towards its impending end.