“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.

Shabu-Shabu with Otter Water Ale broth 25 minutes 15 minutes Meats, Soups and Stews Ingredients 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 Instructions Arrange the meat slices, tofu, and vegetables separately on platters For Otter Water Ale Broth Bring beef broth to a simmer Add Otter Water Ale, half of the green onions and shitake, and the udon noodles Place several ladles of broth mixture into a fondue pot or ceramic bowl For Dipping Sauces Whisk tamari, mirin, rice vinegar, green onions, ginger, and hot sauce together in a bowl Pour ponzu into a small bowl for dipping The Shabu-Shabu Procedure Each eater picks up meat, tofu, and vegetables and dips it into the pot until cooked Dip meat, tofu, and vegetables in dipping sauces Grab noodles as desired The broth can be eaten as a soup after meat has been eaten 6.1.5 RaddCooking.com