Shabu-Shabu Dipping Sauces
A proper shabu-shabu spread is incomplete without its two pillars. These sauces don't just add seasoning; they cut through the fat of the marbled beef or round out the vegetal taste of raw greens.
Balance is everything.
These sauces should be prepared at least thirty minutes before serving to allow the flavors to settle. Keep your citrus fresh—bottled juice will taste flat against the brightness of freshly blanched vegetables.
- small whisk
- mixing bowls
- serving ramekins
What goes in.
- 1/2 cupsoy sauce
- 1/3 cupfresh yuzu or lemon juice
- 1/4 cupmirin
- 1/2 cuptoasted sesame paste or tahini
- 2 tbspdashi broth
- 1 tbspsugar
- 1 tbsprice vinegar
Whisking the Goma-dare
Sesame paste tends to clump when liquids are added. Start by whisking the paste with a small amount of dashi until smooth before slowly incorporating the remaining liquids to ensure a velvety, pourable consistency.
The method.
Prepare the Ponzu
Combine the soy sauce, citrus juice, and mirin in a bowl. Whisk gently and let it sit at room temperature.
Prepare the Goma-dare
In a separate bowl, stir the sesame paste with the sugar and rice vinegar. Gradually add the dashi, whisking constantly until the mixture transforms from a thick clump to a loose, cream-colored sauce.
Adjusting textures
If the sesame sauce is too thick to coat a slice of meat, add another tablespoon of dashi. If the Ponzu is too sharp, add a splash more mirin.
Other turns to take.
Spicy Goma-dare
Whisk in a teaspoon of chili oil or grated ginger to give the nutty sauce a sharper edge.
Garlic Ponzu
Add one clove of finely grated garlic to the Ponzu for a more assertive punch.
When it doesn't go to plan.
Serve extra grated daikon radish and chopped scallions on the side to stir into the Ponzu.
Warm the dashi slightly before mixing it into the sesame paste to help the oils incorporate more easily.
Always use toasted sesame paste rather than raw; the deep, smoky aroma is essential to the sauce's character.
The ones that keep coming up.
Can I make these sauces a day ahead?
Yes, both sauces hold well in the refrigerator for up to 48 hours, though you may need to whisk the Goma-dare again as it may separate slightly.
What is the best way to serve them?
Set out small individual ramekins for each guest so they can manage their own dip-to-broth ratio without contaminating the shared bowls.
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