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Sesame Paste
Chicken-Cucumber Noodle Salad
Sesame-Orange Pork Rice Noodles
Shabu-Shabu with Sesame Sauce
2 Hour Egg With Spinach, Asparagus And Sesame
Paste
WINE NOTES
Sauvignon Blanc: New Zealand.
Rich aromas of peach, apple, lime; hints of passion fruit and
delicate nuts. Forward flavors of stone fruit, lime & grapefruit
with sweet herbs. A long palate with texture from lees aging.
Pinot Blanc: A full aroma of
honeysuckle, pear and jasmine. Flavors of white nectarine & melon
with a long finish. Rich, indulgent mouthfeel with bright, focused
acidity.
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Shabu-Shabu
with Sesame Sauce
Serves 4
- 1 1/2 quarts chicken broth
- 4 plates super thinly sliced Wagyu beef,
plated in overlapping slices like carpaccio
- 3 packages silken tofu, cut into 1X2-inch
pieces
- 1 pound rice noodles, soaked
- 8 baby bok choy, halved, rinsed & dried
- 2 packages fish balls
- 1 cup Sesame Paste
- 1/2 cup scallion greens, sliced 1/4-inch
thick
- 1 bunch cilantro, leaves picked
- Table-top burner (or, if you have an island
with a cooktop, everyone can gather around that)
In a large wok, heat chicken broth until
barely simmering. Add bok choy and cook until just wilted, about 1-2
minutes. Using chopsticks, places your protein of choice in the
broth and allow to cook -- the beef will take only a few swishes in
the broth. The fish balls just need to be warmed through, as does
the tofu. Spoon about 2 tablespoons Sesame Paste into a
single-serving noodle bowl. Ladle in about 3-4 tablespoons hot broth
and stir to combine the Sesame Paste and broth. When ready to serve,
add noodles to broth in wok to heat through. To serve, place
noodles, bok choy and protein in bowls. Garnish with scallions and
cilantro.
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