1 kg Mrs. Garcia's Beef Shabu Shabu

1kg King Crab Legs (cut into small sections)

250 gm Napa Cabbage

250 gm ​Enoki Mushrooms

250 gm Shiitake Mushrooms

250 gm Baby Carrots

1 stalk ​Scallion (cut into strips)

1 1/2 L ​Water

4 inch Kombu Seaweed

2 tbsp ​Japanese Cooking Sake

1.  Arrange meat and crab on separate plates. On another plate, assemble Napa cabbage, enoki mushrooms, shiitake mushrooms, scallions, and baby carrots. Prepare dipping sauces in two small bowls. Place condiments in small dishes.

​2.  Heat a shabu shabu pot or large casserole, combine all soup ingredients and bring to a boil. Then, add Napa cabbage, carb legs, and the rest of the ingredients to the boiling soup.

​3.  Quickly blanch and cook meat using a pair of chopsticks. Remove meat immediately and dip it in your favorite sauce and enjoy with condiments according to taste.

​4.  Scoop out other ingredients in the pot and enjoy. Remove scum as needed.


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