CookPal AI
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Seafood Shabu-shabu

Coût $20, économiser $15

Source: Recommended by CookPal

  • 90 Min
  • 4 Portions
  • $20

INGRÉDIENTS

  • 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

ÉTAPES

1

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

2

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

3

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.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 25g
    Protéines
  • 10g
    Glucides
  • 5g
    Graisses

💡 Astuces

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.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.