This sauce is amazing with Shabu Shabu, but also great on sous-vide chicken and steamed eggplants.
Ingredients – Dipping sauce for 1 (or pour over sauce for 1 dish):
- Sesame, ground – 1.5 Tbsp
- Soy sauce – 1.5 Tbsp
- Rice vinegar – 1 Tbsp
- Sugar – 2 tsp
- Sesame oil – 1 tsp
- Oyster sauce – 1 tsp
- Ajinomoto – 4 shakes
- Garlic powder – 4 shakes
- Pepper – 3 shakes
- [Optional] Rayu chili oil – 6 drops or to taste
How to make:
Mix all ingredients together and pour onto a dish or serve up as dipping sauce.
Kei
Shabu-shabu sauce is delicious as a dip for meat and vegetable hot pot, and it also makes a great dressing for steamed vegetables such as eggplant—or even tender sous-vide chicken.
But why the name “shabu-shabu”?
ShinjiPT
Kei
It comes from Japanese onomatopoeia—the phrase mimics the gentle “swish-swish” sound made when thin slices of meat are stirred through hot broth.
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