Beef Brisket Shabu-shabu

Name: Beef Brisket Shabu-shabu
Yield: 474 g
Ingredients: Napa cabbage (raw) 100 g; Blanched enoki mushrooms 100 g; Soybean sprouts 50 g; Beef brisket slices 100 g; Bok choy 100 g; Tsuyu (Japanese soup base) 24 g

241 kcal

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Ingredients

Main ingredients

Napa cabbage (raw) 100 g
Blanched enoki mushrooms 100 g
Soybean sprouts 50 g
Beef brisket slices 100 g
Bok choy 100 g

Seasonings/Sauce

Tsuyu (Japanese soup base) 24 g

Nutrition summary

Carbohydrates 19.59 g 30%

Protein 29.7 g 45%

Fat 7.27 g 25%

Serving size 474g

Cooking steps

1

Slice beef brisket thinly.
2

Cut vegetables and mushrooms into bite-sized pieces.
3

Pour shabu-shabu broth into a pot and bring to a boil.
4

Once the broth is boiling, add vegetables and mushrooms.
5

Briefly blanch the beef brisket in the broth.
6

Dip in sauce and enjoy.

Beef Brisket Shabu-shabu

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