How To Make Japanese Beef Shabu-Shabu Recipe
Thinly sliced beef and vegetables cooked in a savory broth, dipped in dipping sauces, and enjoyed with steamed rice.
Preparation: 30 minutes
Cooking: 15 minutes
Total: 45 minutes
Serves:
Ingredients
- 1 lb thinly sliced beef (sirloin or ribeye)
- 4 cups of dashi broth
- 2 cups of water
- 1 napa cabbage, sliced
- 1 bunch of enoki mushrooms
- 1/2 bunch of scallions, sliced
- 1 pack of tofu, cubed
- 2 tbsp of soy sauce
- 1 tbsp of sake
- 1 tbsp of mirin
- 1 tbsp of sugar
- Ponzu sauce and sesame sauce for dipping
Instructions
- In a large pot, bring the dashi broth, water, soy sauce, sake, mirin, and sugar to a boil.
- Add the sliced beef to the pot and cook for 10-15 seconds until just cooked.
- Remove the beef from the pot and place on a plate.
- Add the sliced cabbage to the pot and cook for 2-3 minutes until tender.
- Add the enoki mushrooms, scallions, and tofu to the pot and cook for an additional minute.
- Serve the beef and vegetables with dipping sauces and steamed rice.
Nutrition
- Calories : 350kcal
- Total Fat : 12g
- Saturated Fat : 5g
- Cholesterol : 68mg
- Sodium : 1159mg
- Total Carbohydrates : 19g
- Dietary Fiber : 4g
- Sugar : 10g
- Protein : 40g
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