SHABU SHABU BEEF, TEMPURA AOJISO AND CRISPY BREADED TOMATO WITH WORCESTERSHIRE SAUCE
Sometimes you don’t have to spend a fortune to cook gourmet food. Although this dish looks like a fine-dining dish, however, the ingredients are simple and easy to get, and last but not least - IT’S AN INEXPENSIVE, LOW-COST MEAL!!!
Give it a try! 🍽
INGREDIENTS:
Shabu Shabu Beef - 1 pack (12 slices)
Aojiso (青じそ) - 1 pack (10 pcs)
Tomato - 1 pc
Tempura Flour - 100g + 5 tbsp (for dredging)
Ice Water - 150ml
All Purpose Flour - 5 tbsp + a pinch of salt
Egg, beaten - 1 pc
Panko (Breadcrumbs) - 1/2 cup
Salt & Pepper
Red Wine - 1 cup
Worcestershire Sauce - 3 1/2 tbsp
Ketchup - 2 tbsp
Butter - 15g + 5g (to thicken the sauce)
Vegetable Oil - 2 cups
INSTRUCTIONS:
Slice the tomato, each around 0.5cm thick.
Season the Shabu Shabu Beef with salt and pepper.
Place the 100g tempura flour in a big bowl, mix it with 150 ml ice water until it becomes a smooth batter
Heat 2 cups of vegetable oil in a deep pan over medium high heat and wait till oil gets to 180C. Dredge the Aojiso in the dry tempura flour and remove excess flour. Then dip the Aojiso in the tempura batter. Make sure the Aojiso is covered with a thin layer of tempura batter. Gently lower the Aojiso into the oil. Deep fry it until both sides are crispy, take them out and get rid of the oil by holding the Aojiso vertically for a few seconds. Place them on a wire rack.
Dredge the sliced tomatoes in the all-purpose-flour and remove access flour. Dip them in the beaten egg, then dredge the tomatoes in panko and remove excess panko. Heat up the same oil that used to deep-fry the Aojiso. Deep fry the tomatoes until both sides are crispy golden brown. Take them out and get rid of the oil by holding the tomato vertically for a few seconds. Place them on a wire rack.
Pour out excess oil from the pan, and wipe it with kitchen paper towel. Melt 15g of butter in the pan over medium high heat. Slightly fry the Shabu Shabu Beef on both sides (don’t overcook the beef) and remove from heat.
Make the sauce. Use the same pan without cleaning it, heat up the red wine over medium high heat, add in Worcestershire Sauce and ketchup, mix well. Cook the sauce until it’s reduced in half, then add in 5g of butter to thicken the sauce.
Centre the crispy breaded tomato on the plate, followed by placing the tempura Aojiso on top. Finally place 3 slices of beef on top of the tempura Aojiso.
Drizzle the sauce over the beef. Ready to serve. You can serve this dish with roast potatoes, boiled vegetables or green salad.