Shabu shabu beef and vegetable hotpot

3.3 3 ratings

Total time80 mins

20 minspreparation time

20 minscooking time

40 minscooling time

Enjoy a fun, interactive dining experience with this Japanese shabu-shabu hotpot, where tender sliced beef and broccoli tempura are dipped in a delicious hot broth at the table. Perfect for sharing with your nearest and dearest.

Ingredients

2 portion(s)

Broth:

1 l

instant dashi broth

80 g

carrots

80 g

Chinese cabbage

80 g

shimeji mushrooms (fresh)

50 g

shiitake mushrooms (fresh)

90 g

natural tofu

40 ml

Kikkoman Naturally Brewed Soy Sauce

Side dishes:

150 g

beef tenderloin

80 g

broccoli

50 g

tempura flour

45 ml

Water

30 g

Kikkoman Panko - Japanese style crispy bread crumbs

150 ml

Rapeseed oil

80 g

boiled beetroot

1 tsp

Kikkoman Toasted Sesame Oil

10 g

pickled ginger

20 ml

lemon juice

Sauce:

80 ml

Kikkoman Naturally Brewed Soy Sauce

20 g

white radish

Garnish:

1 tbsp

spring onion

Nutritional facts (per portion):2311 kJ / 552 kcal

30.3 gFat

32 gProtein

28.9 gCarbohydrates

Preparation

Step 1

1 l instant dashi broth – 80 g carrots – 80 g Chinese cabbage – 80 g shimeji mushrooms (fresh) – 50 g shiitake mushrooms (fresh) – 90 g natural tofu – 40 ml Kikkoman Naturally Brewed Soy Sauce

Prepare the dashi broth according to the instructions on the packet. Cut the carrots and cabbage into small pieces. Clean the mushrooms. Add the vegetables to the broth and cook for about 10 minutes. Finally, add the diced tofu and Kikkoman Soy Sauce.

Step 2

150 g beef tenderloin

Place the beef in the freezer for about 40-50 minutes. Once frozen, cut the meat into very thin slices.

Step 3

80 g broccoli – 50 g tempura flour – 45 ml Water – 30 g Kikkoman Panko - Japanese style crispy bread crumbs – 150 ml Rapeseed oil

Clean the broccoli and cut into smaller florets if necessary. Mix the water with the tempura flour and coat the broccoli in the batter. Then coat with the Kikkoman Panko and fry in hot oil for 3-5 minutes until golden brown.

Step 4

80 g Boiled beetroot – 1 tsp Kikkoman Toasted Sesame Oil – 10 g Pickled ginger – 20 ml Lemon juice

Cut the beetroot into sticks like French fries and mix it with the Kikkoman Sesame Oil, chopped ginger and lemon juice.

Step 5

80 g Kikkoman Naturally Brewed Soy Sauce – 20 g White radish – 1 tbsp Spring onion

Grate the radish finely and mix with the Kikkoman Soy Sauce.
Chop the spring onion. Place the prepared hot broth on the table and decorate with the chopped spring onion. Put the side dishes onto separate plates for guests to help themselves. Using chopsticks, dip the beef in the broth for 10-15 seconds to briefly cook it. Choose from the other toppings to taste and dip in the sauce.

Tip:

You can use an electric slicer to cut the meat.

Recipe-ID: 1374

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Kikkoman Panko - Japanese style crispy bread crumbs

Kikkoman Toasted Sesame Oil

1 l instant dashi broth – 80 g carrots – 80 g Chinese cabbage – 80 g shimeji mushrooms (fresh) – 50 g shiitake mushrooms (fresh) – 90 g natural tofu – 40 ml Kikkoman Naturally Brewed Soy Sauce