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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring the broth to a boil in a large pot on the stove. | 2. Arrange the beef on a platter. | 3. Arrange the tofu, cabbage, peppers, carrots, mushrooms and green onions on a separate platter. | 4. Transfer the broth to an electric fondue pot, electric wok or traditional hot pot set on the dining table. Add the coriander (cilantro) and simmer for 5 minutes before you start to dip. Use fondue forks to dip the food into the simmering broth. | 5. Cook the beef to desired doneness, the tofu until heated through and the vegetables until tender-crisp. | 6. Serve with rice and dips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	8	cups		624.96	15.12	89.1072	20.9664
sirloin steak	3	lb	sliced	1822.4041	0.0	290.7687	72.8962
tofu	1			40.8233	0.7881	4.896	2.4721
napa cabbage	2	cups	shredded	26.16	4.8614	2.398	0.3706
bell pepper	2		sliced	59.6	13.8272	2.5628	0.5066
carrot	1	cup	sliced	52.48	12.2624	1.1904	0.3072
shiitake mushroom	1	cup		-	-	-	-
green onion	1	bunch		-	-	-	-
rice			prepared steamed	-	-	-	-
coriander	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
teriyaki sauce				-	-	-	-
sesame ginger marinade				-	-	-	-
ponzu sauce			Bottled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.