Shabu-Shabu (Japanese Hot Pot)

Total time20 mins

20 minspreparation time

Ingredients

2 portion(s)

150 g

thinly sliced beef (for cooking)

shiitake mushrooms (or regular or oyster mushrooms)

150 g

hakusai (Chinese cabbage) (or savoy cabbage or Swiss chard)

 ½ bunch

spinach, dandelion or rocket

 ½ bunch

spring onions (or leek)

600 ml

stock: 1 piece of seaweed and water (or fish, meat or vegetable stock)

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

Kikkoman Sesame Dressing

For the sesame sauce (home-made):

4 tbsp

tahini or peanut paste

2 tbsp

apple juice

1 ¼ tbsp

Kikkoman Naturally Brewed Soy Sauce

 ½ tsp

sugar

white pepper to taste

Nutritional facts (per portion):1854 kJ / 443 kcal

Preparation

Cut the beef into pieces. Remove the shiitake mushroom stems and cut the rest decoratively. Cut the stem of the Chinese cabbage into strips 4-5 cm long and cut the leaves into bite-sized pieces. Roughly chop the spinach and slice the spring onions diagonally into pieces 5-6 cm long. Mix together the ingredients for the sesame sauce. Heat up the stock. Allow the beef to lightly cook in the stock, then cook the remaining ingredients during the course of the meal. Enjoy the shabu-shabu with sesame sauce and ponzu as dipping sauces.

Recipe-ID: 63

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