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Shabu-Shabu Beef Salad

(per serving)

Ingredients (Serves 4)

  • 400 g / 14 oz. thinly sliced beef for shabu-shabu*1
  • 10 cm / 4 in. length of daikon; 8 cm / 3 in. diameter
  • 5 cm / 2 in. length of carrot
  • 1 celery stalk
  • 1 Japanese cucumber or Persian cucumber
  • 2 iceberg lettuce leaves
  • 1/4 purple onion
  • 1 C watercress leaves
Dressing sauce
  • 120 ml / 1/2 C Kikkoman Soy Sauce
  • 120 ml / 1/2 C grain vinegar
  • 120 ml / 1/2 C vegetable oil
  • *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml


  1. 1

    Prepare beef: each slice should be approximately 10 x 15 cm / 4 x 6 in. and flattened out evenly.

  2. 2

    Cut daikon in half to make 2 pieces of 5 cm / 2 in. Peel and julienne both daikon and carrot. String and julienne the celery; julienne the cucumber and lettuce into 5 cm / 2 in. lengths. Cut the purple onion into thin slices.

  3. 3

    Soak all julienned vegetables and onion in a bowl of water for 5 minutes to make them crisper. Drain and remove excess water, then add the watercress leaves.

  4. 4

    Mix the dressing sauce ingredients in a saucepan and heat just to boiling. Lower the heat and continue to simmer. Gently dip the beef slices into the sauce, ensuring that the slice is spread out (see photo). Cook briefly until the color of the meat changes, then remove from the sauce and set aside.

  5. 5

    Skim off the froth (aku) from the sauce and remove from heat. This sauce mixture will be used as dressing for the salad.

  6. 6

    Arrange the vegetables in individual bowls and lay out the beef atop the vegetables. Serve with the sauce as dressing on the side.

  1. *1Shabu-shabu beef is much thinner than sukiyaki beef and is preferred for this dish, but sukiyaki beef may be substituted. If neither is available, use well-marbled beef for roast. If lightly frozen, the beef can be sliced very thin.

Recipe by Kikkoman Corporation

Vol. 36

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