Japanese Meat Hot Pot Recipe
Ingredients
| 600 g of prime beef, cut in paper-thin slices | ||
| Chinese Cabbage | 500 Gram | |
| Chrysanthemum | 300 Gram | |
| 8 shiitake mushrooms, stems discarded and cross cut in caps | ||
| STOCK | ||
| Dried kelp | 60 Gram | |
| Mushrooms | 2 Teaspoon | |
| 200 g of spring onions, diagonally sliced in 2 cm pieces | ||
| 100 g of cellophane noodles, soaked in water until transparent | ||
| Bean curd | 200 Gram, cubed | |
| Water | 8 Cup (16 tbs) | |
| Sesame sauce | 1 Cup (16 tbs) | |
| Citrus | 1 Cup (16 tbs) | |
| 4 tbsps finely sliced spring onion | ||
| 4 tbsps of finely grated giant white radish mixed with chilli 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
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
Chef
