Octopus Shabu-Shabu

Name: Octopus Shabu-Shabu
Total time: 50 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 150 g Daikon radish; 150 g enoki mushrooms; 300 g firm tofu; 20 g Katsuobushi (dried bonito flakes); 100 g Koikuchi soy sauce; 10 g Kombu; 300 g Napa cabbage; 400 g octopus; 50 g rice vinegar; 50 g scallions; 5 g Shichimi Togarashi; 100 g shiitake mushrooms; 1500 g Water; 30 g Yuzu juice

⏱️ 50 dk 🔥 298 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
150 g Daikon radish
150 g enoki mushrooms
300 g firm tofu
20 g Katsuobushi (dried bonito flakes)
100 g Koikuchi soy sauce
10 g Kombu
300 g Napa cabbage
400 g octopus
50 g rice vinegar
50 g scallions
5 g Shichimi Togarashi
100 g shiitake mushrooms
1500 g Water
30 g Yuzu juice

Hazırlanışı

Steep 10 g kombu in 1500 g water in a pot for at least 30 minutes.

Heat the kombu water slowly, removing the kombu just before it boils.

Add 50 g rice vinegar and 100 g Koikuchi soy sauce to the broth.

Octopus Shabu-Shabu

Malzemeler

Hazırlanışı

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