Prep 10 mins
Cook 0 mins
Have you ever had a shabu shabu? It's thinly sliced beef, pork, fish, tofu, veggies, and noodles sloshed around in broth to cook quickly and dipped in sauces. It is much like fondue without the cheese. The traditional sauces are Ponzu Sauce (I have two posted here) and Sesame Sauce. There are more sauces people use, but these are the original ones.
- 6 tablespoons white sesame seeds
- 7⁄8 cup dashi
- 1⁄3 cup sake
- 1 tablespoon mirin
- 1 teaspoon sugar
- 3 tablespoons soy sauce
- 1 -2 garlic clove, minced
- Toast sesame seeds in a frying pan until you hear 4-5 pops. Remove from heat. Grind sesame seeds in a mortor or a coffee grinder. You do not need to to grind completely smooth.
- Add all the seasonings with ground sesame seeds. If you want to make this without the alcohol content, cook off alcohol from sake for about 10-15 seconds in the microwave.
- Use the sauce for dipping shabu shabu pieces.
This is a great sesame sauce, probably the best I have ever made (not necessarily just the shabu shabu type sesame sauces, but anything sesame!) We like the ponzu sauce better overall, but this was very nice, too. It was wonderful over the udon we cooked at the end (gave the sauce an extra star!). Thank you for posting! Made for ZWT4.