Description
A delightful Japanese hot pot dish that combines thinly sliced meat and fresh vegetables in a simmering broth, perfect for sharing with family and friends.
Ingredients
Scale
- 10 g dried kelp (kombu)
- 1 liter water
- 3 tbsp sake
- Yuzu peel (optional)
- 450 g thinly sliced beef
- 200 g Napa cabbage (roughly cut)
- 100 g chrysanthemum greens (shungiku) (halved)
- 50 g carrot (peeled and thinly sliced)
- 100 g enoki mushrooms (roots removed)
- 100 g firm tofu (cubed)
- 4 fresh shiitake mushrooms (stems trimmed)
- 100 g bean sprouts
- 50 g thin glass noodles (harusame)
- 200 g cooked udon noodles (optional)
- 4 cut rice cakes (kirimochi) (toasted, optional)
- Ponzu sauce
- Finely chopped green onions (optional)
- Grated daikon radish (daikon oroshi) (optional)
- Spicy grated daikon radish (momiji oroshi) (optional)
- 2 tbsp sesame paste (nerigoma)
- 1 tbsp Japanese soy sauce (koikuchi shoyu)
- 2 tbsp rice vinegar (unseasoned)
- ½ tbsp yellow miso paste (awase)
- 2 tbsp sugar
- Garlic chive(s) (finely chopped, optional)
- Chili oil (rayu) (optional)
- Grated garlic (optional)
Instructions
- Soak the dried kelp (kombu) in 1 liter of water for about 30 minutes to extract its umami flavor.
- Bring the soaked kombu water to a gentle simmer over medium heat.
- Add 3 tbsp of sake to the broth, enhancing the flavor. Optional: Include yuzu peel for an aromatic touch.
- Remove the kombu after the broth reaches a simmer.
- Arrange thinly sliced beef, vegetables, tofu, and mushrooms on a platter.
- Invite family and friends to dip their chosen ingredients into the simmering broth.
- Pair with ponzu sauce for a delightful dipping experience.
- Serve additional garnishes like green onions, daikon, or spicy daikon radish for added flair.
- Enjoy the fun of hot pot dining, mingling and creating a memorable meal together.
Notes
Allow guests to participate in cooking for an interactive experience. Ensure to adjust the broth’s seasoning for ideal flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: Hot Pot
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 45mg