Goma Shabu w/ Sesame Dressing

Warm spring evenings make me want salad but like most days, after working hard, i am to tired to really want to do much.  So i adapted a classic Shabu Shabu recipe to suit my needs, easy, fresh, and tasty. The dressing is the best part... Gotta love it.

Goma Shabu Sesame Dressing

• 6 tablespoons tahini paste
• 1.5 tsp hon-dashi in 1 cup warm water
• 1/3 cup sake
• 1 tablespoon mirin
• 1 teaspoon sugar
• 3 tablespoons soy sauce
• 1 -2 garlic clove , minced 
• 2 tsp corn starch 

Mix all ingredients. Microwave for 1 minute to help it thicken, then refrigerate to cool. 

Use the sauce for dipping shabu shabu.

The Meat

1 lb thin sliced beef (i used eye roast), cut while partially frozen

Sliced carrots 1 cup

Leeks 1 cup

Snap Peas 1 cup

Red and green pepper, 1 cup

Kombu- 1-2 large pieces

garlic 3 cloves

3 cups beef broth

Shabu Shabu is traditionally served as a hot pot, cooked table side like a fondu. I cheated out of lazyness. I threw a few pieces of Kombu into some beef stock with 3 garlic cloves and let it simmer. I brought it to a boil and then submerged the thinly sliced beef in batches for 10-15 seconds each batch. I did the same with the carrots and tougher vegetables. Then served both raw and blanched veggies with the meat and sauce on the side to dip in. Not the traditional way, but it was still very yummy.