Pork Shabu Shabu

De Japanese Cooking 101 · 30 min

Ingredientes

Preparación

1. Grate the daikon and set it aside.
2. Put the dried kombu in a large pot with the water and let it sit for 15 minutes.
3. Cut the mizuna into 2-inch pieces. Trim the ends of the shimeji and pull them into small bunches. Cut the tofu into 8 pieces.
4. Heat the pot over medium-high heat until the water boils, then remove the kombu. Reduce the heat to medium-low and add the sake.
5. Add the vegetables and tofu to the broth. Dip the meat into the simmering broth until cooked through, cooking the meat and vegetables as you eat.

Resumido del vídeo de Japanese Cooking 101. Míralo para los detalles.

Más recetas con

SetaTofuCerdoRábano daikonKombuSeta shimeji