A healthy and satisfying shabu-shabu featuring chicken breast and plenty of vegetables, enjoyed in an umami-rich broth made with MSG(Ajinomoto). This delicious weight-loss recipe is perfect for the year-end and New Year holidays, even if you're on a diet.
Ingredients
Main Ingredients (2 servings)
- Chicken Breast 350g
- Japanese Leek 1/2
- Carrot 1/2
- Mizuna 1/2 bag
- Water 500ml
- Sake 100ml
- Bonito Powder 3g
Seasonings
- MSG(Ajinomoto) 4 dashes
- [A] Soy Sauce 3 tbsp
- [A] Rice Vinegar 2 tbsp
- [A] Water 2 tbsp
- [A] MSG(Ajinomoto) 8 dashes
- [A] Tobanjan (Chili Bean Paste) 2 tsp
- Aji-Shio
- Black Pepper
- Black Pepper to taste
- Black Pepper to taste
Steps
- Cut off the root ends of the Mizuna and cut into lengths that can be picked up with chopsticks.
- Julienne the carrot.
- Cut the Japanese leek lengthwise, then slice diagonally.
- Spread the chicken breast on a cutting board and slice thinly, almost shaving off the skin side. [Tip!] If you don't like skin, remove it.
- Arrange the thinly sliced chicken on a plate for easy access.
- In a bowl, combine Soy Sauce 3 tbsp, Rice Vinegar 2 tbsp, Water 2 tbsp, MSG(Ajinomoto) 8 dashes, and Tobanjan 2 tsp, and mix well to make the sauce. [Tip!] If you don't like spicy food, it's still delicious without the tobanjan.
- In a pot, add Water 500ml, Sake 100ml, Bonito Powder 3g, and MSG(Ajinomoto) 4 dashes, then heat to cook off the alcohol. [Tip!] If you don't like the smell of sake, you can reduce the amount by half.
- Once the broth boils and the alcohol has cooked off, add all the cut Mizuna, Carrot, and Japanese Leek to the pot.
- Once the vegetables are cooked, dip the thinly sliced chicken breast into the pot. When cooked through, serve with the sauce, Aji-Shio, Black Pepper, or other seasonings.
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