Japanese Beef Shabu Shabu
Boil kombu seaweed in a pot at the table, soak, slice veggies and meat. Reboil seaweed, gather around, dip and cook in communal pot. Customize in individual bowls with dipping sauces. Enjoy
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Servings: 4 people
Calories: 1081kcal
Cost: $35
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Equipment
1 large sized pot
1 stove
Ingredients
Instructions
- Fill large sized pot in middle of table 2/3 full of boiling water. Add kombu seaweed. Allow it to soak for about 1⁄2 hour.
- While seaweed soaks, cut up veggies and meat into thin, small slices. Dice tofu into small sized cubes.
- Return seaweed to boil. Remove it right before the water begins to boil.
- Gather family and friends around the table. Allow them to dip the slices of meat and veggies in communal pot to cook. Provide individual bowls so they can customize their own dinner, and dipping sauces so they can dip as they eat.
Video
Notes
Always go for thinly sliced beef, preferably from the sirloin or chuck, as it ensures the meat cooks evenly and absorbs the broth flavors.
Nutrition
Calories: 1081kcal | Carbohydrates: 159g | Protein: 62g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 111mg | Sodium: 612mg | Potassium: 5053mg | Fiber: 68g | Sugar: 87g | Vitamin A: 2670IU | Vitamin C: 997mg | Calcium: 1118mg | Iron: 16mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.