Shabu-Shabu With Three Dips
Nutritional values
(Percentage of daily recommendation)
| Calorie | 896 cal. | (43 %) | ||
| Protein | 95.47 g | (97 %) | ||
| Fat | 30.41 g | (26 %) | ||
| Carbohydrates | 62.44 g | (42 %) | ||
| Sugar added | 5.1 g | (20 %) | ||
| Roughage | 13.6 g | (45 %) |
| Vitamin A | 2,290.4 mg | (286,300 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.49 mg | (21 %) | ||
| Vitamin B₁ | 0.57 mg | (57 %) | ||
| Vitamin B₂ | 0.74 mg | (67 %) | ||
| Niacin | 40.16 mg | (335 %) | ||
| Vitamin B₆ | 2.12 mg | (151 %) | ||
| Folate | 148.15 μg | (49 %) | ||
| Pantothenic acid | 0.98 mg | (16 %) | ||
| Biotin | 0.13 μg | (0 %) | ||
| Vitamin B₁₂ | 9.22 μg | (307 %) | ||
| Vitamin C | 182.55 mg | (192 %) | ||
| Potassium | 2,236.63 mg | (56 %) | ||
| Calcium | 187.62 mg | (19 %) | ||
| Magnesium | 145.44 mg | (48 %) | ||
| Iron | 10.62 mg | (71 %) | ||
| Iodine | 0.04 μg | (0 %) | ||
| Zinc | 20.47 mg | (256 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Cholesterol | 256.5 mg |
Ingredients
- For the shabu-shabu
- 6 carrots
- 400 grams Brussels sprouts
- 6 stalks Celery
- 1 Broccoli
- 600 grams Sirloin steak
- 600 grams Entrecote
- 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)
Preparation steps
For the shabu-shabu: Trim the vegetables, peel, rinse and cut into bite-sized pieces. Thinly slice the meat.
For the sesame sauce: Mix all ingredients together.
For the chili sauce: Purée the plums, vinegar and chili powder together then add the sugar.
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.
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.
