Shabu-Shabu (Japanese Hot Pot)
Total time
20 mins
20 mins preparation time
Ingredients
2 portion(s)
150 g
thinly sliced beef (for cooking)
4
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)
For the sesame sauce (home-made):
4 tbsp
tahini or peanut paste
2 tbsp
apple juice
½ tsp
sugar
white pepper to taste
–
Nutritional facts (per portion):
1,854 kJ / 443 kcalPreparation
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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