Shabu-shabu

Name: Shabu-shabu
Yield: 820 g
Ingredients: Sliced beef brisket 150 g; Fermented konjac noodles 100 bundle; Bok choy 50 g; Shiitake mushrooms 15 g; King oyster mushrooms 50 g; Water (bottled) 300 ml; Fresh cabbage 125 g; Beef stock powder (Dashida) 5 g; Tsuyu sauce 10 g; Soup soy sauce 15 ml

405 kcal

#shabu-shabu #hot pot #beef dish #vegetable dish #Japanese food #healthy dish #broth dish #family meal #party food #mushroom dish

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Ingredients

Main ingredients

Sliced beef brisket 150 g
Fermented konjac noodles 0.5 bundle
Bok choy 50 g
Shiitake mushrooms 15 g
King oyster mushrooms 50 g
Water (bottled) 300 ml
Fresh cabbage 125 g

Seasonings/Sauce

Beef stock powder (Dashida) 5 g
Tsuyu sauce 10 g
Soup soy sauce 15 ml

Nutrition summary

Carbohydrates 23.27 g 23%

Protein 39.05 g 39%

Fat 16.82 g 38%

Serving size 820g

Cooking steps

1

Prepare sliced beef and vegetables for shabu-shabu by cutting them into bite-sized pieces.
2

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

Once the broth is boiling, add the vegetables and mushrooms.
4

Lightly dip the beef into the hot broth to cook it.
5

Dip the cooked ingredients into the prepared sauce and enjoy.
6

Add noodles or rice to the remaining broth to finish the meal.

Shabu-shabu

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