Pen Shell Shabu-Shabu recipe - ingredients, nutrition and when to eat it
Pen shell shabu-shabu is a winter favorite made by briefly swishing pen shells, napa cabbage, and minari in a clear broth.
Pen shell shabu-shabu is a winter favorite made by briefly swishing pen shells, napa cabbage, and minari in a clear broth. The shellfish are pleasantly chewy, and the broth is light, making it a lovely choice for a warm evening meal.
Soups & stews · 25 minutes to cook
Tips: Don’t cook the pen shells for too long; take them out as soon as the edges begin to curl so they stay tender.
Tips: Keep the broth lightly seasoned, and serve soy sauce or ponzu on the side for dipping.
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Ingredients (1 serving)
- Japanese cockle meat — 120 g
- Napa cabbage — 2 sheet
- Minari (Korean water parsley) — 0.5 handful
- Kombu — 5 g
- Dried anchovies — 5 pc
- Water — 500 ml
- Green onion — 0.3 stalk
- Soy sauce — 1 tsp