Summer Vegetable Shabu-Shabu

Dipping Sauce

Meat Seafood Vegetables

4名

Prep 45 mins

Cook 0 mins

Ready-in 0 mins

Pork (for shabu-shabu) (400g)

Lettuce (1 head of lettuce) (600g)

Winter melon (1/4 of a melon) (500g)

Carrots (1 carrot) (200g)

Eggplants (2 eggplants) (180g)

Zucchini (1 zucchini) (100g)

Red bell peppers (1 bell pepper) (150g)

Yellow bell peppers (1 bell pepper) (150g)

Cherry tomatoes (15 cherry tomatoes) (150g)

Water (As needed)

Lemon (1/2 of a lemon)

Mizkan AJIPON® (To taste)

Mizkan Gomapon® (To taste)

Cut the lettuce into quarters after removing the core. Cut the winter melon into quarters, remove the pulp, and peel the rind into strips. Cut the carrots into thin slices with a peeler. Remove the ends of the eggplant and zucchini and cut the zucchini in half. Cut the bell peppers in half lengthwise. Remove the stems from the cherry tomatoes.
Cut the winter melon, eggplant, zucchini and bell peppers into thin slices with a slicer.
Bring a pot of hot water to a boil and add round slices of lemon.
Place the vegetables into the pot and add pork as desired before the vegetables lose its crunchy texture. Once the pork is cooked through, pick it up with plenty of vegetables and dip it into the AJIPON or Gomapon.

* If lemons are left in the pot, they will leave a bitter taste. Remove the lemons once the pork and vegetables have absorbed their flavor and aroma.

* If the vegetables are cooked too much, they will lose their texture. Add more as needed.

Amount Per Serving

Calories

Calories from Fat

% Daily Value*

Total Fat

Saturated Fat

Trans Fat

Unsaturated Fat

Cholesterol

Sodium

Total Carbohydrate

Dietary Fiber

Sugar

Protein

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: