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Ingredients
- 1800 g d'eau
- 1 feuille d'algue kombu
La sauce Goma-dare
- 50 g de tahini
- 30 g de sauce de soja japonaise
- 20 g de mirin
- 10 g de sucre en poudre
- 50 g de pâte de miso blanche (shiro miso)
- 15 g de vinaigre de riz
Le bouillon
- 200 g de chou chinois
- 150 g de poireaux
- 4 champignons shiitaké frais
- 100 g de champignons enoki frais
- 600 - 700 g de viande de bœuf pour fondue, coupée en lamelles
- Nutrition
- per 1 portion
- Calories
- 1592.9 kJ / 380.7 kcal
- Protein
- 42.5 g
- Carbohydrates
- 18.6 g
- Fat
- 16 g
- Saturated fat
- 4.4 g
- Fiber
- 4 g
- Sodium
- 1082.9 mg
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