4 Serves
90 Mins
Prepare the dashi broth by heating water in a large pot on the stove.
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BritishVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
89 µg / 400 µgCalcium
594 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
472 mg / 1,250 mgPotassium
895 mg / 4,700 mgSodium
1767 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
17 g / 20 gCholesterol
87 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Thinly slice the beef, Napa cabbage, and tofu using a chef's knife on a cutting board.
Arrange the beef, vegetables, and tofu on a large serving dish.
Bring the dashi broth to a gentle simmer in the pot at the table. Use tongs to dip the beef and vegetables into the broth until cooked to your preference.
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Nigerian
Japanese