A luxurious appetizer made with Hokkaido-sourced Wagyu beef, kelp, potatoes, and butter. Thinly sliced beef, its umami concentrated by kelp, is generously topped with piping hot milk potatoes. The ease of microwave heating is also a charm. The milk potatoes, which can also serve as a side dish for various meals, are a key element.
Ingredients
Main Ingredients (2 servings)
- Beef 200g
- Kelp 3 sheets
- Potatoes 3 pcs
- Milk 300ml
- Heavy Cream 300ml
- Leafy Greens (to taste)
Seasonings
- Taihaku Sesame Oil 2 tbsp
- Butter 2 tbsp
- Sichuan Peppercorns 2-3 pcs
- Garlic (a little)
- Salt (to taste)
- Cheese (desired amount)
Steps
- Lightly wipe the Kelp with a damp cloth. Arrange thinly sliced Beef (200g) for shabu-shabu on the Kelp without overlapping, then place more Kelp on top to create a sandwich. Let it sit for 1 hour. [Key Tip!] It's easier to handle the beef when it's semi-frozen.
- Thinly slice the Potatoes (3 pcs) using a slicer. Soak the sliced Potatoes in water to remove starch.
- Melt Taihaku Sesame Oil (2 tbsp) and Butter (2 tbsp) in a frying pan. Add Sichuan Peppercorns (2-3 pcs) and lightly sauté to release their aroma.
- Once fragrant, add Milk (300ml), Heavy Cream (300ml), Garlic (a little), and the soaked Potatoes. Cook over medium heat for 4-5 minutes, stirring occasionally, without boiling. Adjust seasoning with Salt (to taste) if necessary.
- Transfer the cooked Potatoes to an oven-safe dish and bake in a preheated oven at 180°C (350°F) for 8 minutes.
- Arrange the kelp-cured Beef on a plate. Evenly pour the hot baked Potatoes over the Beef. [Key Tip!] Make a generous amount of milk potatoes; the leftovers can be enjoyed separately.
- Heat in a 600W microwave for 15-20 seconds to cook through. [Key Tip!] The cooking time varies depending on the thickness of the meat, so adjust as needed.
- Grate Cheese as desired and garnish with Leafy Greens (to taste) to complete.
