Japanese Beef Hot Pot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 small head (2 lb) green cabbage, cored and cut into bite-sized pieces1/2 medium carrot, cut into 2" pieces and then sliced thinly lengthwise7 oz firm tofu (1/2 package), quartered1 scallion, sliced into 2" pieces8 shiitake mushrooms, sliced8 oyster mushrooms, sliced3 Tbsp soy sauce4 cups low-sodium beef broth1 lb strip or rib-eye steak, sliced as thinly as possible (a butcher can do it for you)
How to make it:
1 In a 4-to 6-quart pot, arrange the cabbage, carrot, tofu, scallion, and mushrooms in separate areas. Add the soy sauce and beef broth.
2 Cover the pot and bring the broth to a boil over high heat. Then lower the heat to medium and simmer until the vegetables are tender, 12 to 15 minutes.
3 Add the meat, layering the slices on top of the vegetables. Cover the pot again and cook until the meat is medium rare, which should take about 30 seconds.
4 Transfer the pot to the table and ladle the contents into small bowls.
Makes 4 servings
Recipe by Tadashi Ono, executive chef, Matsuri, New York City
Number of Servings: 4
Recipe submitted by SparkPeople user DEM0N_SPAWN.
1 In a 4-to 6-quart pot, arrange the cabbage, carrot, tofu, scallion, and mushrooms in separate areas. Add the soy sauce and beef broth.
2 Cover the pot and bring the broth to a boil over high heat. Then lower the heat to medium and simmer until the vegetables are tender, 12 to 15 minutes.
3 Add the meat, layering the slices on top of the vegetables. Cover the pot again and cook until the meat is medium rare, which should take about 30 seconds.
4 Transfer the pot to the table and ladle the contents into small bowls.
Makes 4 servings
Recipe by Tadashi Ono, executive chef, Matsuri, New York City
Number of Servings: 4
Recipe submitted by SparkPeople user DEM0N_SPAWN.
Nutritional Info Amount Per Serving
- Calories: 274.8
- Total Fat: 8.5 g
- Cholesterol: 64.6 mg
- Sodium: 706.9 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 6.1 g
- Protein: 36.6 g
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