Shabu-Shabu With Three Dips

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Shabu-Shabu With Three Dips
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
896
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie896 kcal(43 %)
Protein95.47 g(97 %)
Fat30.41 g(26 %)
Carbohydrates62.44 g(42 %)
Sugar added5.1 g(20 %)
Roughage13.6 g(45 %)
Vitamin A2,290.4 mg(286,300 %)
Vitamin D0.3 μg(2 %)
Vitamin E2.49 mg(21 %)
Vitamin B₁0.57 mg(57 %)
Vitamin B₂0.74 mg(67 %)
Niacin40.16 mg(335 %)
Vitamin B₆2.12 mg(151 %)
Folate148.15 μg(49 %)
Pantothenic acid0.98 mg(16 %)
Biotin0.13 μg(0 %)
Vitamin B₁₂9.22 μg(307 %)
Vitamin C182.55 mg(192 %)
Potassium2,236.63 mg(56 %)
Calcium187.62 mg(19 %)
Magnesium145.44 mg(48 %)
Iron10.62 mg(71 %)
Iodine0.04 μg(0 %)
Zinc20.47 mg(256 %)
Saturated fatty acids8.6 g
Cholesterol256.5 mg

Ingredients

for
4
For the shabu-shabu
6 carrots
400 grams Brussels sprouts
6 stalks Celery
1 Broccoli
600 grams Sirloin steak
600 grams Entrecote
For the sesame sauce
2 Tbsps Tahini
1 Lime (juiced)
1 tsp honey
For the chili sauce
6 pickled Plum
1 Tbsp Rice vinegar
1 Tbsp Chili powder
½ tsp sugar
For the sweet and sour plum sauce
½ scallion
1 Tbsp sesame oil
6 pickled Plum
1 Tbsp brown sugar
100 milliliters Rice wine
1 chili pepper
salt
1 Lime (juiced)
To serve
steamed white Rice
30 grams scallions
How healthy are the main ingredients?
Brussels sproutsCelerysugarsesame oilhoneysugar

Preparation steps

1.

For the shabu-shabu: Trim the vegetables, peel, rinse and cut into bite-sized pieces. Thinly slice the meat.

2.

For the sesame sauce: Mix all ingredients together.

3.

For the chili sauce: Purée the plums, vinegar and chili powder together then add the sugar.

4.

For the sweet and sour plum sauce: Rinse the scallion, trim and thinly slice. Heat the sesame oil in a small pan. Cut the plums into small pieces and sauté over low heat with the scallion. Add the sugar and let caramelize, deglaze with wine and simmer. Rinse the chile, cut in half lengthwise, scrape out the seeds, chop finely and add to the sauce. Simmer for about 1 minute then season with salt and lime juice.

5.

To serve: Bring 2-3 liters (approximately 8-12 cups) water to a boil, transfer to a fondue pot and simmer. Skewer the vegetables and meat onto fondue forks and cook in the boiling water. Dip in the sauces and serve with steamed rice and chives. The resulting broth can be used as soup at the end of the meal, if desired.