Japan

Shabu shabu

Name: Shabu shabu
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 500 g paper thin slices beef; 6 cups water; a large piece kombu; 1/4 head in pieces napa cabbage (wombok, chinese leaf); 300 g in cubes firm tofu; Button mushroom, shiitake and enoki; Carrot, thin slices; Spring onion (green onion, scallion), in long pieces; 5 tbsp for both sauces soy sauce; 2 1/2 tbsp with some orange juice if you like lemon juice; 2 tbsp rice vinegar; 2 1/2 tbsp chinese sesame paste; 2 tsp sugar; 2 packs to finish udon noodles

Paper thin beef swished in kombu broth, then dipped in ponzu or sesame sauce. Swish, swish, eat.

40 minTime

53 gProtein each

mildSpice

Swish swish2 chapters · 1 min read

Make it your way

Grandma's wayThin beef swished in kombu broth with dipping sauces.

The original

569kcalsame

53 gproteinsame

6 gfibresame

40minutessame

Shabu shabu.

Per serving, worked out from the ingredient table.

Ingredients

Beef500 g, paper thin slices

Water6 cups

Kombua large piece

Napa cabbage (wombok, chinese leaf)¼ head, in pieces

Firm tofu300 g, in cubes

Button mushroomshiitake and enoki

Carrotthin slices

Spring onion (green onion, scallion)in long pieces

Soy sauce5 tbsp, for both sauces

Lemon juice2½ tbsp, with some orange juice if you like

Rice vinegar2 tbsp

Chinese sesame paste2½ tbsp

Sugar2 tsp

Udon noodles2 packs, to finish

Method

5 steps

1Soak the kombu in the water for 30 minutes, then heat until just below boiling and remove.
2Mix ponzu: 4 tbsp soy, lemon juice and half the vinegar. Mix goma sauce: sesame paste, 1 tbsp soy, sugar and remaining vinegar with a little water.
3At the table, simmer vegetables and tofu in the broth.
4Swish a slice of beef in the broth a few times until just cooked and no pink remains, then dip and eat.
5Skim, then cook the udon in the rich broth to finish.

Serve it like this

Set the pot on a burner in the middle of the table with platters of beef and vegetables and small bowls of ponzu and sesame sauce for each person.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Japan

Shabu shabu

Paper thin beef swished in kombu broth, then dipped in ponzu or sesame sauce. Swish, swish, eat.

40 minTime

53 gProtein each

mildSpice

Swish swish2 chapters · 1 min read

Make it your way

Grandma's wayThin beef swished in kombu broth with dipping sauces.

The original

569kcalsame

53 gproteinsame

6 gfibresame

40minutessame

Shabu shabu.

Per serving, worked out from the ingredient table.

Ingredients

Beef500 g, paper thin slices

Water6 cups

Kombua large piece

Napa cabbage (wombok, chinese leaf)¼ head, in pieces

Firm tofu300 g, in cubes

Button mushroomshiitake and enoki

Carrotthin slices

Spring onion (green onion, scallion)in long pieces

Soy sauce5 tbsp, for both sauces

Lemon juice2½ tbsp, with some orange juice if you like

Rice vinegar2 tbsp

Chinese sesame paste2½ tbsp

Sugar2 tsp

Udon noodles2 packs, to finish

Method

5 steps

1Soak the kombu in the water for 30 minutes, then heat until just below boiling and remove.
2Mix ponzu: 4 tbsp soy, lemon juice and half the vinegar. Mix goma sauce: sesame paste, 1 tbsp soy, sugar and remaining vinegar with a little water.
3At the table, simmer vegetables and tofu in the broth.
4Swish a slice of beef in the broth a few times until just cooked and no pink remains, then dip and eat.
5Skim, then cook the udon in the rich broth to finish.

Serve it like this

Set the pot on a burner in the middle of the table with platters of beef and vegetables and small bowls of ponzu and sesame sauce for each person.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Shabu shabu

Make it your way

Ingredients

Method

Shabu shabu

Make it your way

Ingredients

Method

Make it a meal