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Japanese Meat Hot Pot

Global.Potpourri's picture
Ingredients
  Prime beef 600 Gram, cut in paper thin slices
  White cabbage 500 Gram (Chinese, Long Variety)
  Edible chrysanthemum leaves 300 Gram, hard part of stems discarded
  Shiitake mushrooms 8 , stems discarded and cross cut in caps
  Dried kelp 1 (5 X 3 Inch)
  Salt 2 Teaspoon
  Golden mushroom/Button mushrooms 200 Gram, hard end of stems removed (Enokitake)
  Spring onions 200 Gram, diagonally sliced in 2 cm pieces
  Cellophane noodles 100 Gram, soaked in water until transparent
  Bean curd 200 Gram, cubed
  Water 2 Liter (8 Cups)
  Sesame sauce 1 Cup (16 tbs) (For Dipping)
  Ponzu sauce 1 Cup (16 tbs) (Citrus Dipping Sauce)
  Finely sliced spring onion 4 Tablespoon
  Finely grated giant white radish 4 Tablespoon
  Chili powder To Taste
Directions

Arrange the beef slices on a plate.
Cut the cabbage into 4 cm (1 1/2 in) squares.
Cut out the hard part of the stalk and slice into threads.
Arrange the cabbage and all other ingredients on a platter.
To prepare the accompaniments, put the sesame sauce into 4 separate bowls.
Do the same for the ponzu sauce.
Put 1 tbsp each of the spring onion and grated radish onto 4 separate dishes.
Give each diner a bowl of sesame dressing, a bowl of ponzu and a dish of spring onion with radish.
To prepare the stock, wipe the kelp lightly with a damp cloth to clean.
Slash in a few places with scissors to release the flavour.
Put water and kelp into a saucepan and bring to the boil.
Remove the kelp immediately when the stock reaches the boiling point.
Reduce the heat and simmer for 2-3 minutes.
Add the salt.
Pour the stock into the steamboat and bring to the boil.
Each person selects a morsel of food and swishes it in the stock with chopsticks until cooked.
The food is dipped into one of the sauces, with a little of the spring onion added to the sesame sauce, and the onion or chilli radish added to the ponzu.
Skim the stock of any foam that arises during cooking.
When all the ingredients have been finished, serve the remaining stock (which will have become a rich soup) in a bowl with a little spring onion on top if liked

Recipe Summary

Cuisine: 
Asian
Method: 
Simmering
Ingredient: 
Meat
Servings: 
14

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