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    You are in: Home / Recipes / Japanese Shabu Shabu Recipe
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    Japanese Shabu Shabu

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    J. Ko's Note:

    Who says a fondue has to be high fat? This is a great flavour-infused, broth-based fondue for those who are health conscious. The key to hot-pot cooking is in the broth. Use homemade or a good quality packaged broth. Remember to always arrange raw meats, poultry and seafood on separate platters from the vegetables and other ingredients.

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    Ingredients:

    Servings:

    Units: US | Metric

    Variety of dips

    • teriyaki sauce
    • sesame and ginger marinade
    • ponzu sauce, a citrus-flavoured soy sauce (Bottled dips and marinades are fine)

    Directions:

    1. 1
      Bring the broth to a boil in a large pot on the stove.
    2. 2
      Arrange the beef on a platter.
    3. 3
      Arrange the tofu, cabbage, peppers, carrots, mushrooms and green onions on a separate platter.
    4. 4
      Transfer the broth to an electric fondue pot, electric wok or traditional hot pot set on the dining table. Add the coriander (cilantro) and simmer for 5 minutes before you start to dip. Use fondue forks to dip the food into the simmering broth.
    5. 5
      Cook the beef to desired doneness, the tofu until heated through and the vegetables until tender-crisp.
    6. 6
      Serve with rice and dips.

    Ratings & Reviews:

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    Nutritional Facts for Japanese Shabu Shabu

    Serving Size: 1 (552 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 647.5
     
    Calories from Fat 382
    59%
    Total Fat 42.4 g
    65%
    Saturated Fat 15.8 g
    79%
    Cholesterol 166.6 mg
    55%
    Sodium 901.4 mg
    37%
    Total Carbohydrate 6.3 g
    2%
    Dietary Fiber 1.6 g
    6%
    Sugars 3.0 g
    12%
    Protein 57.3 g
    114%

    The following items or measurements are not included:

    shiitake mushrooms

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