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Chabou Chabou au bouillon japonais
Chabou Chabou est un hot‑pot japonais simple et rapide, à base de bouillon kombu‑dashi, légumes croquants, tofu ferme et fines tranches de bœuf. Servi avec deux sauces maison – une ponzu citronnée et une sauce crémeuse au tahini – il offre un équilibre parfait entre umami, acidité et onctuosité. Idéal pour un repas convivial en semaine.
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Cost Breakdown
Critical Success Points
- • Tremper le kombu sans le faire bouillir
- • Écumer le bouillon dès les premiers signes d’ébullition
- • Cuisson ultra‑rapide du bœuf pour éviter qu’il ne devienne dur
- • Respecter le temps de cuisson des légumes pour garder le croquant
Safety Warnings
- • Le bouillon est très chaud ; manipuler avec des maniques.
- • Utiliser un couteau bien aiguisé et couper loin du corps pour éviter les coupures.
- • Les algues kombu peuvent contenir des traces d’iode ; les personnes sensibles doivent en limiter la consommation.
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