This wonderful dish offers an assortment of veggies and thinly sliced beef that your diners can cook their own meat in a sweetly simmering broth.
Ingredients
- ½ lb Ribeye steak, thin sliced
- ½ pkg Enoki mushrooms
- ½ pkg Tofu, firm, sliced
- ½ carrot, peeled and sliced
- 1 scallion stalk, chopped
- 6 leaves Napa cabbage
For Broth
- ¼ cup filtered water
- ¼ cup soy sauce
- ¼ cup mirin
- 1 tablespoon sugar
- Dipping sauces of your choice
How to Make It
- Combine the water, soy sauce, sugar, and mirin in a saucepan. Bring to a boil. Once boiling, turn the heat off. Set the pan aside.
- Cut the steak into very thin slices. Clean mushrooms, remove and discard roots. Tear them into smaller bundles. Set them aside.
- Slice the tofu into ½-inch pieces, slice carrot. Separate Napa cabbage leaves from the stem. Rinse the cabbage leaves and set aside.
- Place all the ingredients except steak into the hotpot. Pour the broth in as well. Cover and bring to a boil over medium high heat.
- Reduce the heat to low once the pot reaches a boil and simmer, covered for an additional 10-15 minutes. Transfer the hotpot to the serving table.
- Provide your diners with chopsticks to use to cook their steak slices in the hotpot.
