Beef Shabu-Shabu Hot Pot recipe - ingredients, nutrition and when to eat it
This warming hot pot features thinly sliced beef, napa cabbage, and mushrooms lightly cooked in a soy-based broth.
This warming hot pot features thinly sliced beef, napa cabbage, and mushrooms lightly cooked in a soy-based broth. The rich broth and tender ingredients make it ideal for a cold evening or whenever you want a hearty meal at home.
Japanese · 25 minutes to cook
Tips: Add the beef one slice at a time so the pieces do not stick together.
Tips: Enoki mushrooms can become tough if cooked too long, so add them near the end.
Tips: Instead of seasoning heavily at the start, taste the broth after the ingredients are cooked and adjust it then.
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Ingredients (1 serving)
- Beef brisket — 120 g
- Napa cabbage — 150 g
- Enoki mushrooms — 70 g
- Shiitake mushrooms — 40 g
- Tofu — 80 g
- Onion — 50 g
- Green onion — 20 g
- Beef broth — 250 ml
- Water — 200 ml
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Garlic — 1 tsp
- Ginger — 1 tsp
- Ground black pepper — 0.2 tsp