Japanese

Shabu-shabu

Name: Shabu-shabu
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1 serving
Cuisine: Japanese
Ingredients: 130 g beef sirloin or ribeye; 5 g kombu; 700 ml water; 120 g Chinese cabbage (hakusai); 30 g shungiku (chrysanthemum greens); 2 fresh shiitake mushrooms; 30 g negi (Japanese leek); 20 g carrot; 70 g firm tofu (momen); 2 tbsp ponzu; 20 g daikon; 60 g udon noodles; shichimi togarashi; salt

A Japanese hotpot cooked at the table: paper-thin beef swished through a clear kombu broth for seconds, eaten with vegetables and tofu and dipped in citrusy ponzu, then finished with udon in the enriched broth.

Lunch & dinner 25g+ protein Under 400 kcal

40 min25 prep · 15 cookEasy332 kcalper serving

Method

Wipe 5 g of kombu with a damp cloth (do not wash off the white bloom) and put it in a donabe or wide shallow pot with 700 ml of cold water. Leave to soak for 30 minutes while you prepare everything else.
Cut 120 g of Chinese cabbage crossways into 4 cm pieces, keeping the thick white stems separate from the leaves. Trim 30 g of shungiku into 6 cm lengths. Cut a shallow cross in the caps of 2 shiitake, slice 30 g of negi on a steep diagonal 5 mm thick, cut 20 g of carrot into 2 mm rounds and 70 g of tofu into 3 cm cubes.
Lay the 130 g of paper-thin beef out on a platter in loose, single-layer folds so the slices separate easily with chopsticks, and arrange the vegetables and tofu alongside. Keep the beef in the fridge until the broth is hot.
Make the dipping sauce: stir 2 tbsp of ponzu with 20 g of lightly drained grated daikon in a small bowl and set it by your place.