Salmon Shabu-Shabu recipe - ingredients, nutrition and when to eat it
Thin slices of salmon and vegetables are briefly cooked in a clear broth. The savory salmon adds a lovely richness to the light broth, making this a great…
Thin slices of salmon and vegetables are briefly cooked in a clear broth. The savory salmon adds a lovely richness to the light broth, making this a great dinner to share around the table.
Seafood · 25 minutes to cook
Tips: Salmon is easier to slice thinly and evenly when it’s partially frozen.
Tips: Adding too much salmon at once will cool the broth, so cook only as much as you’re ready to eat.
Tips: Instead of rinsing raw salmon under running water, pat it dry with a paper towel.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Salmon — 150 g
- Napa cabbage — 2 sheet
- Enoki mushrooms — 0.5 pack
- King oyster mushrooms — 0.5 pc
- Carrot — 0.3 pc
- Green onion — 0.3 stalk
- Kombu — 1 sheet
- Water — 700 ml
- Soy sauce — 1 Tbsp
- Lemon juice — 1 tsp
- Scallions — 1 Tbsp