Daikon Radish Shabu-Shabu

Total time 20 mins
20 mins preparation time

Ingredients

2 portion(s)
300 g
(daikon) radish
150 g
thinly sliced pork or beef (for cooking)
40 g
carrots
 ½ 
pack of shirataki noodles (or cellophane noodles – cooked until soft)
1 bunch
mizuna (or spinach)

to taste:

For the tsuyu stock:

2 cup
water
2 cup
chicken or vegetable stock
2 tbsp
white wine (medium sweet)
1 tsp
sugar
Nutritional facts (per portion): 1218 kJ  /  291 kcal

Preparation

Cut the radish into thin slices 15 cm long. Cut the pork/beef into large, thin slices, then cut the carrots and mizuna into slices 5 cm long (if using spinach instead of mizuna, roughly chop it). Blanch the shirataki noodles (or cellophane noodles). Combine all the ingredients for the stock in a pot then add the remaining ingredients. Season the meat and vegetable pieces by dipping them in the ponzu or sesame sauce – and enjoy!

Recipe-ID: 393

Recipe as PDF

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Cut the radish into thin slices 15 cm long. Cut the pork/beef into large, thin slices, then cut the carrots and mizuna into slices 5 cm long (if using spinach instead of mizuna, roughly chop it). Blanch the shirataki noodles (or cellophane noodles). Combine all the ingredients for the stock in a pot then add the remaining ingredients. Season the meat and vegetable pieces by dipping them in the ponzu or sesame sauce – and enjoy!

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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