Sauce
Steamed Shabu-Shabu
Cook Time：
20mins
Calories：
Approximately259kcal
*for one serving
*The calorific values are calculated based on the Standard Tables of Food Composition in Japan.
Ingredients
serves4
Chinese Cabbage | 1/4 head |
|---|---|
Bean Sprouts | 1 bag |
Beef (thinly sliced for shabu-shabu) | 150g |
Pork (thinly sliced for shabu-shabu) | 150g |
Spring Onion | 1 |
Shimeji Mushrooms | 1 pack |
Enoki Mushrooms | 1 pack |
Carrot | as needed |
Garlic Chives | 1/4 bunch |
Water | US: Approximately 2/5 cup (100ml),UK: Approximately 100ml |
| |
as needed | |
Coarsely Ground Black Pepper | as desired |
Directions
- 1.Cut the Chinese cabbage into 5cm squares. Slice the carrot into thin strips about 5cm long and cut the spring onion diagonally into thin slices. Separate the shimeji and enoki mushrooms into small clusters, and cut the garlic chives into 5cm lengths.
- 2. Mix the Chinese cabbage, spring onion, enoki mushrooms, and bean sprouts, and spread them evenly on a hot plate. Arrange the carrot and shimeji mushrooms on top for colour, and then layer the beef and pork slices over them.
- 3.Add water, cover with a lid, and heat on high. Once steam begins to escape, adjust the heat to maintain the steam, and cook for 7–8 minutes or until everything is cooked through.
- 4. Add the garlic chives at the end and sprinkle with coarsely ground black pepper, if desired.
*Enjoy with your choice of dipping sauce.*
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