Pork Shabu-Shabu recipe - ingredients, nutrition and when to eat it
Thin slices of pork, napa cabbage, and mushrooms are briefly cooked in warm dashi broth.
Thin slices of pork, napa cabbage, and mushrooms are briefly cooked in warm dashi broth. It is perfect when you want an easy, comforting dinner after work, and cooking each ingredient at the table is part of the fun.
Japanese · 25 minutes to cook
Nutrition (per 1100g serving): 497.5 kcal · protein 44.1g · carbohydrate 32g · fat 26.2g · sodium 2525.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Add the pork collar one slice at a time so the pieces do not stick together and cook up tender.
Tips: Remove the kombu before the broth reaches a full boil to keep it clean-tasting.
Tips: Trim the base from the enoki mushrooms, separate them into small bundles, and add them just before eating for the best texture.
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Ingredients (1 serving)
- Pork shoulder — 120 g
- Napa cabbage — 120 g
- Tofu — 100 g
- Enoki mushrooms — 1 pc
- Shiitake mushrooms — 2 pc
- Bok choy — 1 pc
- Green onion — 20 g
- Dried kelp — 5 g
- Water — 500 ml
- Soy sauce — 2 Tbsp
- Mirin — 1 Tbsp
- Lemon — 1 piece