Shabu Shabu
Ingredients
The main ingredients
-
1
lb
beef, thinly sliced
-
1
lb
king crab legs, cut into small sections
-
8
oz
Napa cabbage, cut into pieces
-
2
oz
enoki mushrooms
-
2
oz
shiitake mushrooms
-
1
stalk
scallion, cut into strips
-
2
oz
baby carrots
The soup
-
1.5
liter
water
-
4
inch
kombu seaweed
-
2
tablespoons
Japanese cooking sake
Dipping sauces
-
to taste
bottled sesame dipping sauce
-
to taste
ponzu
Condiments
-
to taste
bottled shichimi togarashi
-
to taste
scallion, cut into small rings
Instructions
- Place the meat and crab on separate plates.
- Arrange the Napa cabbage, enoki mushrooms, shiitake mushrooms, scallions, and baby carrots on another plate.
- Combine the soup ingredients in a shabu pot.
- Prepare the dipping sauces in small bowls and place the condiments in small dishes.
- Heat the pot on a countertop burner until the soup comes to a rolling boil.
- Add the Napa cabbage, mushrooms, crab legs, and other ingredients to the boiling soup.
- Quickly blanch and cook the meat using chopsticks, then remove and dip in sauce to enjoy.
- Scoop out the other ingredients from the pot and enjoy, skimming off any scum from the soup as needed.
Nutrition Facts (estimated)
Servings
4
Calories
131
Total fat
1g
Total carbohydrates
6g
Total protein
22g
Sodium
991mg
Cholesterol
48mg
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