Shabu-shabu beef and veg hotpot
Delight in a shared dining experience with this shabu-shabu hotpot, where tender beef and fresh vegetables bubble away in a delicious broth, perfect for dipping and sharing with your nearest and dearest.
Ingredients
Broth:
Side dishes:
Sauce:
Garnish:
Preparation
Step 1
1 litre Instant dashi broth – 80 g Carrots – 80 g Chinese cabbage – 80 g Shimeji mushrooms (fresh) – 50 g Shiitake mushrooms (fresh) – 90 g Natural Tofu – 40 ml Kikkoman Naturally Brewed Soy Sauce
Prepare the dashi broth according to the instructions on the packet. Cut the carrots and cabbage into smaller pieces. Clean the mushrooms. Add the vegetables to the broth and cook for about 10 minutes. Finally, add the diced tofu and Kikkoman Soy Sauce.
Step 2
150 g Beef tenderloin
Place the beef in the freezer for about 40-50 minutes. After cooling, cut the meat into thin slices.
Step 3
80 g Broccoli – 50 g Tempura flour – 45 ml Water – 30 g Kikkoman Panko - Japanese style crispy bread crumbs – 150 ml Rapeseed oil
Clean the broccoli and cut into smaller pieces if necessary. Mix the water with the tempura flour and coat the broccoli in the batter. Then coat with the Kikkoman Panko and fry in hot oil for 3-5 minutes until golden brown.
Step 4
80 g Boiled beetroot – 1 tsp Kikkoman Toasted Sesame Oil – 10 g Pickled ginger – 20 ml Lemon juice
Cut the beetroot into sticks like French fries and mix it with the Kikkoman Sesame Oil, chopped ginger and lemon juice.
Step 5
80 g Kikkoman Naturally Brewed Soy Sauce – 20 g White radish – 1 tbsp Spring onion
Grate the radish finely and mix with the Kikkoman Soy Sauce.
Chop the spring onion. Place the ready broth on the table and put the side dishes onto separate plates. Dip the beef in the broth for 10-15 seconds, choose toppings to taste and dip in the sauce. Place the ready broth on the table, decorate with the chopped spring onion.
Tip:
You can use an electric slicer to cut the meat.
Recipe-ID: 1374
Recipe as PDF
Download PDFThank you for your feedback!
Let us know what you think
Click on the number of stars you want to give: the more the better!
![[Translate to Englisch (EU):]](https://www.kikkoman.eu/fileadmin/_processed_/3/b/csm_Kikkoman_Panko_227g_EN_2_4f197a66c6.webp "[Translate to Englisch (EU):]")
1 litre Instant dashi broth – 80 g Carrots – 80 g Chinese cabbage – 80 g Shimeji mushrooms (fresh) – 50 g Shiitake mushrooms (fresh) – 90 g Natural Tofu – 40 ml Kikkoman Naturally Brewed Soy Sauce
Prepare the dashi broth according to the instructions on the packet. Cut the carrots and cabbage into smaller pieces. Clean the mushrooms. Add the vegetables to the broth and cook for about 10 minutes. Finally, add the diced tofu and Kikkoman Soy Sauce.
150 g Beef tenderloin
Place the beef in the freezer for about 40-50 minutes. After cooling, cut the meat into thin slices.
80 g Broccoli – 50 g Tempura flour – 45 ml Water – 30 g Kikkoman Panko - Japanese style crispy bread crumbs – 150 ml Rapeseed oil
Clean the broccoli and cut into smaller pieces if necessary. Mix the water with the tempura flour and coat the broccoli in the batter. Then coat with the Kikkoman Panko and fry in hot oil for 3-5 minutes until golden brown.
80 g Boiled beetroot – 1 tsp Kikkoman Toasted Sesame Oil – 10 g Pickled ginger – 20 ml Lemon juice
Cut the beetroot into sticks like French fries and mix it with the Kikkoman Sesame Oil, chopped ginger and lemon juice.
80 g Kikkoman Naturally Brewed Soy Sauce – 20 g White radish – 1 tbsp Spring onion
Grate the radish finely and mix with the Kikkoman Soy Sauce.
Chop the spring onion. Place the ready broth on the table and put the side dishes onto separate plates. Dip the beef in the broth for 10-15 seconds, choose toppings to taste and dip in the sauce. Place the ready broth on the table, decorate with the chopped spring onion.
Discover more
