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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat broth to boiling on stove; transfer to fondue or other tabletop cooking unit; keep flame high enough to continue boiling. | 2. Let each guest cook the pieces of beef, chicken, fish, liver and mushrooms to their liking, dipping each piece into shabu sauce or sesame seed sauce before eating. | 3. When meat is almost gone, place the spinach, Chinese cabbage and onions into broth; stir for three minutes. | 4. Guests help themselves to the vegetables. | 5. When the vegetables are finished, add the noodles to broth; cook for five minutes and ladle into individual bowls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	10	cups		781.2	18.9	111.384	26.208000000000002
beef	1		cut lean	530.4012	0.0	104.5842	12.1947
chicken breast	1 1/2	1/2	boneless skinless cut	1170.2697	0.0	141.8612	62.93600000000001
chicken liver	6		cut	3238.6534	19.8674	460.4875	131.4512
white fish	1/2	lb	cut firm	208.5338	0.0	37.9894	5.2587
mushroom	1/2			-	-	-	-
chinese cabbage			cut	-	-	-	-
spinach			cut	-	-	-	-
green onion	10		cut	191.7	40.754	6.8870000000000005	3.3369999999999997
chinese noodle	8	ounces	soaked drained	796.0538	195.2486	0.3629	0.1361
shabu chili sauce			Seed	-	-	-	-

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