Shabu shabu fusion with Iberico from the Konro Grill
A fusion of sukiyaki, shabu shabu, pho and curry, featuring wafer-thin slices of Iberico pork grilled over binchotan charcoal in a matter of seconds.
A fusion of sukiyaki, shabu shabu, pho and curry: soup, in other words. But with wafer-thin slices of Iberico pork that are grilled over binchotan on the Konro Grill in just a few seconds. The extremely high temperature brings out flavours you simply can’t achieve on a standard barbecue.
Ingredients
- Iberico shabu shabu (sliced paper-thin)
- 1 yellow pepper
- 2 limes
- ½ red onion
- a piece of fresh ginger (5 cm), peeled
- 2 cloves of garlic
- ¾ red chilli
- 1 spring onion
- juice of ½ lime
- a dash of sesame oil (or another oil)
- a dash of soya sauce
- a dash of Tomasu soya sauce (Sweet & Spicy)
- 250 grams of shiitake mushrooms, thinly sliced
- 350 ml chicken stock
- 150 ml water
- 1 packet of udon noodles
- a generous handful of bean sprouts
- fresh coriander, chopped
Preparation
- Light the barbecue and make sure the temperature is as high as possible.
- Chop the pepper into pieces and put ¾ of it in a blender; keep the rest for later.
- Chop the red onion into pieces and put ¾ of it in the blender; keep the rest for later.
- Chop the garlic, ginger, red chilli and the white part of the spring onion into small pieces and put them in the blender.
- Slice the green part of the spring onion into rings and set aside for later.
- Add the soya sauce, lime juice and sesame oil, and mix everything together to form a paste. Season to taste with a little Tomasu soya sauce.
- Heat a pan on the barbecue and fry the pasta for a few minutes until it starts to smell fragrant.
- Fry the shiitake mushrooms briefly, add the chicken stock and water, and leave to simmer for a while.
- Stir the noodles into the mixture.
- Grill the Iberico shabu shabu for a few seconds on each side and place on a small plate.
- Place the remaining pepper, spring onion and red onion in a bowl or deep plate.
- Pour the shiitake stock over the top and place a generous amount of bean sprouts and coriander on one side, to taste.
- Place the slices of meat on the other side and garnish with the remaining rings of red chilli and spring onion.
