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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

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Source Video
14m
Prep
21m
Cook
10m
Cleanup
45m
Total

Cost Breakdown

$11.40
Total cost
$3.80
Per serving

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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