Daikon Radish Shabu Shabu
Shabu-shabu is a Japanese hot pot where thinly sliced meat and veggies are swished in hot broth. This light version features daikon ribbons and pork—perfect for low-appetite days and a fiber boost.
20min
259kcal
906mg
- Nutrition facts are for one serving.
- Shabu-shabu is a dish of thinly sliced meat and vegetables swished lightly in hot broth.
Ingredients(Servings: 2)
Directions
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Use a peeler to thinly slice off 15 cm (6 in.) length strips of daikon radish.
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Cut the pork into large bite-size pieces, julienne the carrot and chop the mustard greens into 5 cm (2 in.) length pieces. Parboil the shirataki noodles.
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Mix (A) together in a pot, heat and then add in both (1) and (2).
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Once all ingredients are cooked through, dip in ponzu sauce and enjoy.
Cooking Basics
Carrots - julienned
Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.
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