Sukiyaki(Japanese Hot Pot)

Broth Ingredients:

1 Cup Light Soy Sauce

1 Cup Mirin (Sweet Japanese Cooking Wine)

½ Cup Water

1 tsp Dashi powder (umami flavoring)

2 tbsp Brown Sugar

Broth Instructions:

• In a medium saucepan, combine soy sauce, mirin, water, dashi powder, and brown sugar.

• Bring to a rolling boil, then remove from heat. Set aside.

Hot Pot Ingredients:

1 Large Sweet Onion

2 Large Carrots

4 Shiitake Mushrooms

½ Medium Napa Cabbage

½ Block Extra Firm Tofu

1 lb Thinly Sliced Beef

2 oz Bean Threads

Marinate the beef

Ingredients:

2 tbsp olive oil

2 tbsp brown sugar

2 tsp salt

• In a large bowl, combine thinly sliced beef, 2 tbsp olive oil, 2 tbsp brown sugar, 2 tsp salt, set aside.

• Cook the bean threads

• In a microwave-safe dish with a lid, place the bean thread noodles and cover with water.

• Place the lid on the dish and microwave for 5 minutes.

• Drain and set aside.
  

Hot Pot Instructions:

• Chop onion and carrots into bite-sized pieces.

• Remove the stems from the mushrooms, (for an anesthetically pleasing look, carve designs into the tops of the mushrooms.

• Slice tofu into 2-inch squares.

• Cut cabbage leaves into 2-inch pieces,

• Set aside all vegetables, we will cook them later.

• Traditionally, a cast iron sukiyaki pot would be used, but in everyday average kitchens, a deep, wide pot will suffice. In this pot, add in the small batches of marinated beef at a time, cooking on high heat until browned, flip and cook an additional minute. Remove each batch and add to a bowl. Cooking in small batches will allow the meat to caramelize.

• Remove the rest of the beef from the pot and add 2 tbsp olive oil.

• Add chopped onions to the pot and cook on medium-low heat until translucent.

• Push onions to the side of the pot and pour in the broth so that there is about 1 inch of broth in the bottom of the pot. We want to steam the vegetables, not boil them.

• Add the rest of the vegetables, beef, bean thread noodles, and tofu to the pot, arranging in sections for a pleasing appearance.

• Cover the pot and simmer on low heat for about 5 minutes or until the carrots are cooked through.

• Serve over rice, adding extra broth to your bowl if you want!