Shabu-Shabu (Jepang)

Shabu-Shabu (Jepang)

Material:

* 500 grams of beef sukiyaki
* 12 pieces of fresh shitake mushrooms
* 1 fruit in white, size large, cube-shaped pieces
* 75 gram soun, rendam in hot water, tiriskan
* 100 grams of white mustard greens, cut into pieces
* 3 stem spring onion, cut the size of 2 cm oblique
* 100 grams of mustard greens pok choy, cut into pieces
* 1 1 / 4 liters chicken broth

Dye sauce:

* 150 cc kecap kikkoman
* 100 cc ponzu / orange juice lemon
* 1 tablespoon granulated sugar
* 5 cm radish, grated finely
* 3 cloves garlic, haluskan
* 3 cm ginger, finely grated
* 1 tablespoon sesame seeds, sangrai, haluskan

How to create

Ingredients: chicken broth boil, enter spring onion, poke average, and enter the beef, mushrooms, know, soun, white mustard greens, mustard greens and pok choy, cook until cooked, not stirred-piggledy.
Dye sauce: soy sauce mixed kikoman, sugar, and ponzu / orange juice lemon, poke average, boil, lift, dinginkan, and enter a radish grater, garlic, ginger, and sesame, poke average.
Shabu-shabu is usually served with sauce dye.