Tuna Shabu-Shabu recipe - ingredients, nutrition and when to eat it
Tuna shabu-shabu is made by briefly cooking thin slices of raw tuna in a clear broth and eating them with vegetables.
Tuna shabu-shabu is made by briefly cooking thin slices of raw tuna in a clear broth and eating them with vegetables. The tuna’s mild flavor pairs well with the fresh taste of the vegetables. It’s a lovely choice for a warm dinner or a meal shared around the table.
Seafood · 25 minutes to cook
Tips: Take the tuna sashimi out of the fridge just before serving, and cook each slice briefly to keep it moist.
Tips: If the broth boils too vigorously, the tuna can turn dry, so lower the heat once it comes to a boil.
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Ingredients (1 serving)
- Tuna sashimi — 150 g
- Kombu — 5 g
- Napa cabbage — 2 sheet
- Enoki mushrooms — 0.5 pack
- Crown daisy — 0.5 handful
- Green onion — 0.3 pc
- Daikon radish — 40 g
- Water — 700 ml
- Soy sauce — 1 Tbsp
- Lemon juice — 1 tsp
- Wasabi — 0.3 tsp