Chabou Chabou with Japanese broth
Recipe by THE YELLOW RICE
Chabou Chabou is a simple and quick Japanese hot‑pot, based on kombu‑dashi broth, crunchy vegetables, firm tofu and thin slices of beef. Served with two homemade sauces – a citrusy ponzu and a creamy tahini sauce – it offers a perfect balance of umami, acidity and richness. Ideal for a convivial weekday meal.
EasyJapaneseServes 3
Printable version with shopping checklist
Source Video
14m
Prep
21m
Cook
10m
Cleanup
45m
Total
Cost Breakdown
Total cost:$11.40
Per serving:$3.80
Critical Success Points
- • Soak the kombu without boiling it
- • Skim the broth at the first signs of boiling
- • Ultra‑quick cooking of the beef to prevent it from becoming tough
- • Observe the vegetable cooking time to retain crunch
Safety Warnings
- • The broth is very hot; handle with pot holders.
- • Use a sharp knife and cut away from your body to avoid cuts.
- • Kombu seaweed may contain traces of iodine; sensitive individuals should limit consumption.
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