Daikon Radish Shabu Shabu

Daikon Radish Shabu Shabu

A healthy hot pot of pork and thinly sliced daikon radish.

Cooking time
20 minutes
  • Nutrition facts are for one serving.
  • Shabu-shabu is a dish of thinly sliced meat and vegetables swished lightly in hot broth.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

300 g (10.5 oz)

150 g (5.3 oz)

40 g (1.4 oz)

3 Tbsp


600 ml (20.3 fl. oz.)


  1. Use a peeler to thinly slice off 15 cm (6 in.) length strips of daikon radish.
  2. Cut the pork into large bite-size pieces, julienne the carrot and chop the mustard greens into 5 cm (2 in.) length pieces. Parboil the shirataki noodles.
  3. Mix (A) together in a pot, heat and then add in both (1) and (2).
  4. Once all ingredients are cooked through, dip in ponzu sauce and enjoy.

Cooking Basics

Carrots - julienned

Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.


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