Seafood Shabu-shabu

Name: Seafood Shabu-shabu
Total time: 90 min
Yield: 4 Portionen
Ingredients: 🐟 100g sashimi-grade salmon; 🐟 100g sashimi-grade yellowtail; 🐟 100g sashimi-grade sea bream; 🐙 50g boiled octopus; 🦑 50g sashimi-grade squid; 🥬 300g chopped cabbage; 🧅 1 stalk sliced green onion; 🍄 100g shimeji mushrooms; Ponzu sauce, as needed; 10cm dried kombu; 50cc sake; 💧 800cc water

Kosten $20, sparen $15

Quelle: Recommended by CookPal

90 Min
4 Portionen
$20

Seafood Shabu-shabu

Kosten $20, sparen $15

Quelle: Recommended by CookPal

90 Min
4 Portionen
$20

ZUTATEN

Seafood
- 🐟 100g sashimi-grade salmon
- 🐟 100g sashimi-grade yellowtail
- 🐟 100g sashimi-grade sea bream
- 🐙 50g boiled octopus
- 🦑 50g sashimi-grade squid
Vegetables
- 🥬 300g chopped cabbage
- 🧅 1 stalk sliced green onion
- 🍄 100g shimeji mushrooms
Condiments
- Ponzu sauce, as needed
Broth
- 10cm dried kombu
- 50cc sake
- 💧 800cc water

SCHRITTE

Place kombu and water in a pot and let it sit for 1 hour to create kombu broth.

Prepare vegetables: chop cabbage into bite-sized pieces, slice green onion diagonally into 1cm pieces, and trim and separate shimeji mushrooms.

Heat the pot with kombu broth over low heat. Remove kombu just before boiling, add sake, and bring to a simmer over medium heat. Add vegetables and cook for 3-4 minutes until softened. Add seafood slices and cook briefly.

NÄHRSTOFFE

Pro 1 Portion

🔥

250

Kalorien

25g
Protein
10g
Kohlenhydrate
5g
Fette

💡 Tipps

Serve with ponzu sauce for dipping to enhance the flavor.You can add rice to the leftover broth to make a delicious porridge.Use fresh, high-quality seafood for the best taste.

⚠️ Vorsichtsmaßnahmen

Dieses Rezept dient nur zur Inspiration. Die spezifische Anwendung muss entsprechend individueller Unterschiede angepasst werden.