Webfoot octopus shabu shabu. With anchovy broth
Webfoot octopus with a chewy texture. A charming dinner menu with vegetables and mushrooms that add lightness has been created. (See Sumi's side dish recipe)
4 serving
Within 60 minutes
가루씨
Ingredients
  • Webfoot octopus
    7ea
  • Manila clam
    130g
  • full cabbage
    1/2ea
  • Bok choy
    2ea
  • water parsley
    50g
  • a crown daisy
    30g
  • enoki mushroom
    1ea
  • oyster mushroom
    180g
  • leek
    1/2ea
  • onion
    1/2ea
  • Soy sauce
    1T
  • Korean style soy sauce
    1T
  • crushed garlic
    1T
  • Anchovy
    6ea
  • Depory
    2ea
  • dried shrimp
    5ea
  • Sea tangle
    1piece
  • Water
    1.8L
  • Soy sauce
    4T
  • Vinegar
    2T
  • Sugar
    1T
  • lemon juice
    1t
  • Water
    2T
  • Wasabi
    little
  • Udon noodles
  • instant rice
Video
Cooking Steps
STEP 1/9
Place stock ingredients in preheated skillet (except water) and stir-fry over medium heat until golden brown.
STEP 2/9
Add 1.8L of water and boil it over high heat for 10 minutes (approximately 1.4L of broth)
STEP 3/9
Discard the intestines, eyes, and teeth on the head of the webfoot octopus
STEP 4/9
Then add 1T of thick salt and rub it, wash it several times in water, and drain it
STEP 5/9
And cut into bite-size pieces.
STEP 6/9
Cut the cabbage in half, bok choy in half, mushrooms, water parsley, and crown daisy into bite-size pieces, shred onions thickly, and slice green onions sideways
STEP 7/9
Now put the stock, onion, green onion, soy sauce, soy sauce, and minced garlic in a pot and bring to a boil over high heat
STEP 8/9
When it boils up, add all the ingredients and eat it while boiling.
STEP 9/9
The finished shabu shabu is delicious when you dip it in the sauce. And after you're done eating, it's even better to make udon and rice!
T = rice spoon, t = 5cc measuring spoon. For those who are sensitive to fishy smell. Remove the bangdaengi, anchovies, and intestines, or add a little cooking wine, okay.
Cooking review
5.00
score
  • 435*****
    score
    Thanks to you, I made a simple and delicious meal
    2021-04-11 12:41
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