Shabu-Shabu recipe - ingredients, nutrition and when to eat it
Shabu-Shabu is a Japanese hot pot in which thinly sliced beef and vegetables are briefly cooked in kombu broth.
Shabu-Shabu is a Japanese hot pot in which thinly sliced beef and vegetables are briefly cooked in kombu broth. The light broth lets the ingredients keep their texture, making it perfect for a warm dinner at home.
Japanese · 25 minutes to cook
Nutrition (per 1033.2g serving): 461.7 kcal · protein 36.5g · carbohydrate 18.8g · fat 28.5g · sodium 1298.6mg
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: Thinly sliced beef brisket can stick together if added all at once, so add the slices one at a time.
Tips: Since vegetables cook at different speeds, add napa cabbage stems and onion first for an even texture.
Tips: Kombu can make the broth slippery if boiled too long, so it is best to remove it before the broth boils.
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Ingredients (1 serving)
- Water — 500 ml
- Kombu — 5 g
- Beef brisket — 120 g
- Napa cabbage — 100 g
- Bok choy — 60 g
- Mushrooms — 80 g
- Onion — 40 g
- Green onion — 20 g
- Tofu — 80 g
- Soy sauce — 1 Tbsp
- Vinegar — 1 tsp
- Sesame oil — 0.3 tsp
- Sesame seeds — 0.5 tsp
- Garlic — 1 pc