About the Dish
Shabushabu, as you know it, is based on a nomadic dish of thinly sliced and heated mutton. The abalone, a treasure of the sea that the nomads aspired to, was made into shabu-shabu and named “Fresh” and “Surf & Turf”. This dish brings out the minerality of saltbush lamb.
- 20g Lamb fillet
- 3 Slices steamed abalone
- 30cc lamb shàngtāng
- A dash of steamed abalone juice
- A dash of early red
- 3 Micro coriander
- 1 Borage (bulrush)
- A Dash of gold leaf
- Korean chilli pepper, a dash of to taste
Boil 2kg chicken, 1kg pork, leek and ginger in 5 litres of water and strain.
Add 300 g minced lamb, 100 g Jinhua ham, Chenpi, white pepper and jujube to 1, and take out the lamb top-boiling water.
Vacuum-season the processed abalones with wine, leek and ginger and steam them for 4 hours.
Heat the lamb fillet in an oil bath at 60°C and cut into three thin slices.
Place 4, thinly sliced abalones and B in a bowl.
Combine the lamb shàngtāng and abalone steaming liquid, season with salt and add potato starch dissolved in water. Pour the soup into the bowl at the table.