“Swish, swish” in English, or “Shabu shabu” in Japanese. Either way, it is essentially a Japanese version of fondue that uses boiling broth in lieu of oil to cook thinly sliced meat (beef tenderloin from Meyer’s Cattle in this recipe). The broth is made with beef broth and the Otter Water Summer Pale Ale from the Philipsburg Brewing Company. This meal is adventurous for the American palette, but easy to make with fresh ingredients from Missoula Fresh Market.


• 2 lbs. beef tenderloin, cut into paper-thin slices
• ½ cup Otter Water Summer Pale Ale
• 12 shiitake mushrooms, halved
• 8 to 10 green onions, cut diagonally into 1 1/2-inch lengths
• 1 tofu, cut into 1 1/2-inch squares
• 6 leaves Napa cabbage, shredded
• 16 oz. beef broth
• 1 package of udon noodles
• For Dipping Sauces
• Ponzu
• ½ cup tamari
• ¼ cup mirin (sweet Japanese rice wine)
• ¼ cup rice vinegar
• 2 green onions, finely chopped
• 1 TBSP fresh ginger, minced
• ½ tsp hot sauce


1. Arrange the meat slices, tofu, and vegetables separately on platters
2. Bring beef broth to a simmer
3. Add Otter Water Ale, half of the green onions and shitake, and the udon noodles
4. Place several ladles of broth mixture into a fondue pot or ceramic bowl
5. Whisk tamari, mirin, rice vinegar, green onions, ginger, and hot sauce together in a bowl
6. Pour ponzu into a small bowl for dipping
7. Each eater picks up meat, tofu, and vegetables and dips it into the pot until cooked
8. Dip meat, tofu, and vegetables in dipping sauces
9. Grab noodles as desired
10. The broth can be eaten as a soup after meat has been eaten


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