Shabushabu – REDBOY

Name: Shabushabu – REDBOY
Ingredients: Japanese Wagyu (thinly sliced chuck roll or top-round) – 500g (17.6 oz); Konbu kelp – 10cm (4 in); Shungiku (chrysanthemum greens) – 1/2 bunch (80g (2.8oz)); Shiitake mushrooms – 4; Shimeji mushrooms – 100g (3.5 oz); Carrot – 1/2; Firm tofu – 1 pack (350g (12.3 oz)); Bottled ponzu sauce – To taste; Lemon soy sauce (70cc (4 2/3 tablespoons) lemon, 30cc (2 tablespoons) soy sauce, 2g (1/2 teaspoon) sugar, 30cc (2 tablespoons) dashi stock); Sesami sauce – To taste; Cashew nut sauce (100g (3.5 oz) cashew nuts, 45 cc (3 tablespoons) soy sauce, 80cc (0.3 US cup) dashi stock)

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Discover a unique blend of konbu broth, shiitake mushrooms, and cashew nut sauce in this flavorful Japanese-inspired dish. Perfect for a delicious and healthy meal!

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Ingredients

Japanese Wagyu (thinly sliced chuck roll or top-round) – 500g (17.6 oz)
Konbu kelp – 10cm (4 in)
Shungiku (chrysanthemum greens) – 1/2 bunch (80g (2.8oz))
Shiitake mushrooms – 4
Shimeji mushrooms – 100g (3.5 oz)
Carrot – 1/2
Firm tofu – 1 pack (350g (12.3 oz))
Bottled ponzu sauce – To taste
Lemon soy sauce (70cc (4 2/3 tablespoons) lemon, 30cc (2 tablespoons) soy sauce, 2g (1/2 teaspoon) sugar, 30cc (2 tablespoons) dashi stock)
Sesami sauce – To taste
Cashew nut sauce (100g (3.5 oz) cashew nuts, 45 cc (3 tablespoons) soy sauce, 80cc (0.3 US cup) dashi stock)