Vegetable Shabu Shabu In Kombu Ginger Broth Recipes

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SHABU SHABU



Shabu Shabu image

Shabu Shabu is a popular Japanese-style hot pot where the meat and assorted vegetables are cooked in a flavorful broth called kombu dashi. Everyone at the table takes part in the communal cooking and enjoys the ingredients with different dipping sauces. It's intimate yet casual, and a whole lot of fun!

Provided by Namiko Chen

Categories     Main Course

Time 1h

Number Of Ingredients 16

1 kombu (dried kelp) ((10 g; 3 inches x 3 inches, 7.5 x 7.5 cm))
1 serving udon noodles ((3 oz/90 g dry udon noodles; 8.8 oz/250 g frozen/boiled udon noodles))
8 leaves napa cabbage ((12 oz, 340 g))
½ bunch shungiku (tong ho/garland chrysanthemum) ((4 oz, 113 g))
1 Tokyo negi (naga negi; long green onion) ((4 oz, 113 g; or use the white part of a leek or 2 green onions))
1 package enoki mushrooms ((7 oz, 200 g))
1 package shimeji mushrooms ((3.5 oz, 100 g))
4 shiitake mushrooms ((2.3 oz, 65 g))
2 inches carrot ((2.3 oz, 65 g))
1 package medium-firm tofu (momen dofu) ((14 oz, 396 g) )
1 lb thinly sliced beef (chuck or rib eye) ((4-5 oz/113-140 g per person))
2 inches daikon radish ((5 oz, 143 g))
2 green onions/scallions ((0.9 oz, 25 g))
shichimi togarashi (Japanese seven spice)
Sesame Dipping Sauce (homemade or store bought)
ponzu

Steps:

  • Gather all the ingredients.

Nutrition Facts : Calories 477 kcal, Carbohydrate 35 g, Protein 38 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 69 mg, Sodium 178 mg, Fiber 8 g, Sugar 5 g, UnsaturatedFat 1 g, ServingSize 1 serving

VEGETABLE SHABU SHABU IN KOMBU-GINGER BROTH



Vegetable Shabu Shabu in Kombu-Ginger Broth image

This soothing broth comes together quickly with the help of umami-rich kombu. But the secret weapon is the grated ginger stirred in at the end. The raw ginger keeps the broth fresh and bright. Kombu is rich in valuable minerals and vitamins, so don't waste it; once the broth is made, chop the kombu and add it back to the pot. The nice chewy texture and mushroomy flavor play well with the daikon and tofu.

Provided by Kay Chun

Categories     dinner, lunch, weekday, one pot, vegetables, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons canola oil
1/2 cup finely chopped onion
1/2 cup finely chopped scallions
3 garlic cloves, thinly sliced
1 ounce kombu (dried kelp)
2 tablespoons peeled, grated ginger
Kosher salt
1/2 pound daikon, peeled and sliced 1/4-inch-thick
6 ounces white button mushrooms, halved (about 2 cups)
1 pound baby bok choy, trimmed and leaves separated
1 pound firm tofu, cut into 1-inch cubes
1/2 cup low-sodium soy sauce
2 tablespoons distilled white vinegar
2 tablespoons finely chopped scallions
1 tablespoon grated ginger
1/2 teaspoon grated garlic
Kosher salt, to taste
Lime wedges, for serving

Steps:

  • Make the shabu shabu: Heat oil in a large pot over medium heat. Add onion, scallions and garlic, and cook, stirring, until softened, about 2 minutes. Add kombu and 6 cups of water and bring to a boil. Cover and simmer gently over low heat for 20 minutes. Transfer kombu to a cutting board and chop into 2-inch pieces; add back to broth. Stir in ginger and season with salt.
  • Bring broth to a gentle simmer. Add daikon and mushrooms, and simmer for 2 minutes. Add bok choy and tofu, and stir, cooking until vegetables are tender, about 3 minutes longer. Divide the vegetables among 4 serving bowls, and add as much broth as desired.
  • Meanwhile, make the dipping sauce. In a small bowl, combine all the ingredients.
  • To serve, divide dipping sauce into individual bowls. Dip the cooked vegetables in the sauce, and sip on the broth as soup.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 10 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 805 milligrams, Sugar 3 grams, TransFat 0 grams

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