Shabu shabu

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Hotpot sauces with 5 different flavors you can use for hot pot dipping! From Chinese steamboat to Japanese shabu, they are the must-have condiments for hot pot at home! #condiments #sauce #hotpotsauces #hotpot #chineserecipes #dressing #hotpot Hot Pot Sauces, Hotpot Dipping Sauce Recipe, Hot Pot Sauce Recipe, Hot Pot Broth Recipe, Korean Hot Pot Recipe, Hotpot Dipping Sauce, Hot Pot Dipping Sauce Recipe, Shabu Shabu Sauce, Hot Pot Recipes

Hotpot sauces with 5 different flavors you can use for hot pot dipping! From Chinese steamboat to Japanese shabu, they are the must-have condiments for hot pot at home! #condiments #sauce #hotpotsauces #hotpot #chineserecipes #dressing #hotpot

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Steph Bae on Instagram: "Mille-Feuille Nabe - such a great fam dinner recipe for the colder months ahead 👌🏻 I always add noodles (either udon noodles or Korean knife cut noodles) in the broth at the end for the girls. Comment “RECIPE” to get this sent to your DMs or find it below!   Serving size: 4  Ingredients: 1 small head nappa cabbage 1.5 lbs of sliced beef loin (shabu shabu) 6 cups of dashi stock (I added 6 cups of water + 3 seafood stock coins) 2 tbsp soy sauce for soup 3 frozen udon noodles 1 bundle of enoki or any other mushrooms  Dipping sauce:  6 tbsp of soy sauce + 4 tbsp of rice vinegar + 3 tbsp of sugar + 1/2 onion, chopped  Directions: 1. Prepare your ingredients. 2. Layer the slices of beef in between nappa cabbage leaves and when you have a stack of 6 layers, cut it into Cabbage Leaves Recipes, Nappa Cabbage Recipes, Mille Feuille Nabe, Knife Cut Noodles, Nabe Recipe, Shabu Shabu Recipe, Beef Cabbage Soup, Beef Loin, Dashi Stock

Steph Bae on Instagram: "Mille-Feuille Nabe - such a great fam dinner recipe for the colder months ahead 👌🏻 I always add noodles (either udon noodles or Korean knife cut noodles) in the broth at the end for the girls. Comment “RECIPE” to get this sent to your DMs or find it below! Serving size: 4 Ingredients: 1 small head nappa cabbage 1.5 lbs of sliced beef loin (shabu shabu) 6 cups of dashi stock (I added 6 cups of water + 3 seafood stock coins) 2 tbsp soy sauce for soup 3 frozen udon…

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