DirectionsStep1Gather all the ingredients.Step2Prepare the vegetables by washing and chopping them into bite-sized pieces. Cut the chicken into bite-sized cubes.Step3Prepare dipping sauce by combining ponzu, sweetener, grated garlic, lemon juice and chopped green onions in a sauce bowl.Step4Bring dashi to a boil in a stovetop pot. Once boiling, add in Japanese sake and salt.Step5Next add in prepared vegetables and chicken, cover and cook on medium-low heat for 5-7 minutes or until vegetables are done to liking.Step6Transfer the contents to a serving bowl, pour a little of the broth on top and serve with dipping sauceIngredientsIngredients1 poundChicken (cubed)6 leavesNapa Cabbage1 headBaby Bok Choy (small)1 cupSpinach Leaves¼ cupTofu (cubed, optional)¼ cupFried Age Tofu (cubed, optional)2 slicesFish Cake (optional)4 cupsDashi (can sub with water)2 tablespoonsJapanese Sake (or Chinese cooking wine)½ teaspoonSalt3 tablespoonsPonzu1 teaspoonSweetener (your preferred sweetener)1 cloveGarlic (grated)1 stalkGreen Onion½ teaspoonLemon JuiceSee moreNutritionalNutritional336 Calories20 gTotal Fat82 mgCholesterol9 gCarbohydrate2,740 mgSodium31 gProteinFrom lowcarbingasian.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Low Carb Keto Steak Hibachi with Yum Yum Sa…
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