Shabu-shabu

Name: Shabu-shabu
Yield: 625 g
Ingredients: Chinese glass noodles 20 serving; Blanched lotus root 100 g; Blanched enoki mushrooms 100 side dish bowl; Pork loin (raw) 100 g; Boiled napa cabbage 100 g; Bean sprouts 100 g; Chicken tenderloin 40 g; Yondoo (Vegetable seasoning liquid) 15 ml; Tuna sauce 15 g; Minced garlic 5 teaspoon; Chili sauce 30 serving (2 spoons)

Difficulty NORMAL 419 kcal

#Shabu-shabu #Shabu-shabu recipe #Korean cuisine #Japanese food #How to make shabu-shabu #Easy shabu-shabu #Beef recipe #Vegetable dish #Broth dish

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Ingredients

Main ingredients

Chinese glass noodles 1 serving
Blanched lotus root 100 g
Blanched enoki mushrooms 1 side dish bowl
Pork loin (raw) 100 g
Boiled napa cabbage 100 g
Bean sprouts 100 g
Chicken tenderloin 40 g

Seasonings/Sauce

Yondoo (Vegetable seasoning liquid) 15 ml
Tuna sauce 15 g
Minced garlic 5 teaspoon
Chili sauce 30 serving (2 spoons)

Nutrition summary

Carbohydrates 52.15 g 48%

Protein 43.15 g 40%

Fat 5.83 g 12%

Serving size 625g

Cooking steps

1

Cut vegetables and meat into bite-sized pieces.
2

Pour broth into a pot and bring to a boil.
3

Once the broth is boiling, add vegetables and meat to cook.
4

Dip the cooked ingredients into sauce as desired and enjoy.
5

Finish by adding noodles or rice to the leftover broth.

Shabu-shabu

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