Beef and Enoki Mushroom Hot Pot
Beef and Enoki Mushroom Hot Pot
Ingredients
For the Hot Pot
- 12 ounces enoki mushrooms, roots trimmed, separated into small bundles
- 1 pound thinly sliced beef, sukiyaki or shabu-shabu cut
- 1/2 head Napa cabbage, cut into 2-inch pieces
- 14 ounces firm tofu, drained and cut into 1-inch cubes
For the Broth
- 4 cups dashi stock
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake, cooking sake
- 2 tablespoons granulated sugar
For Serving
- 4 egg yolks, raw, separated from whites
Instructions
- 1
Prepare the enoki mushroom and beef rolls: Take one small bundle of trimmed enoki mushrooms and wrap a slice of thinly sliced beef tightly around it. Repeat with the remaining mushrooms and beef until all are used. Set aside.
⏱️ 15 min
- 2
Prepare the broth: In a medium saucepan, combine the dashi stock, soy sauce, mirin, sake, and granulated sugar. Bring to a gentle simmer over medium heat, stirring until the sugar is dissolved. Keep warm.
⏱️ 5 min
- 3
Assemble the hot pot: Arrange the Napa cabbage in the center of a large, shallow hot pot or sukiyaki pan. Neatly arrange the beef and enoki mushroom rolls around the perimeter of the cabbage, forming a circular pattern. Place the tofu cubes in the spaces between the beef rolls.
⏱️ 10 min
- 4
Cook the hot pot: Carefully pour the warm broth over the ingredients in the pot. Place the pot on a portable burner or stovetop over medium-high heat. Bring the broth to a gentle simmer. Do not boil vigorously.
⏱️ 5 min
- 5
Simmer and serve: Allow the hot pot to simmer for 10-15 minutes, or until the beef is cooked through and tender, the enoki mushrooms are softened, and the tofu is heated through. The cabbage should also be tender. While the hot pot is simmering, prepare individual small bowls with one raw egg yolk each for dipping.
⏱️ 10 min
- 6
Serve immediately from the hot pot. Diners can pick cooked beef and enoki mushroom rolls, tofu, and cabbage directly from the pot and dip them into their individual raw egg yolks before eating.
Kitchen Tools
Nutrition Facts (per serving)
Beef and Enoki Mushroom Hot Pot
Ingredients
For the Hot Pot
- 12 ounces enoki mushrooms, roots trimmed, separated into small bundles
- 1 pound thinly sliced beef, sukiyaki or shabu-shabu cut
- 1/2 head Napa cabbage, cut into 2-inch pieces
- 14 ounces firm tofu, drained and cut into 1-inch cubes
For the Broth
- 4 cups dashi stock
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake, cooking sake
- 2 tablespoons granulated sugar
For Serving
- 4 egg yolks, raw, separated from whites
Instructions
- 1
Prepare the enoki mushroom and beef rolls: Take one small bundle of trimmed enoki mushrooms and wrap a slice of thinly sliced beef tightly around it. Repeat with the remaining mushrooms and beef until all are used. Set aside.
⏱️ 15 min - 2
Prepare the broth: In a medium saucepan, combine the dashi stock, soy sauce, mirin, sake, and granulated sugar. Bring to a gentle simmer over medium heat, stirring until the sugar is dissolved. Keep warm.
⏱️ 5 min - 3
Assemble the hot pot: Arrange the Napa cabbage in the center of a large, shallow hot pot or sukiyaki pan. Neatly arrange the beef and enoki mushroom rolls around the perimeter of the cabbage, forming a circular pattern. Place the tofu cubes in the spaces between the beef rolls.
⏱️ 10 min - 4
Cook the hot pot: Carefully pour the warm broth over the ingredients in the pot. Place the pot on a portable burner or stovetop over medium-high heat. Bring the broth to a gentle simmer. Do not boil vigorously.
⏱️ 5 min - 5
Simmer and serve: Allow the hot pot to simmer for 10-15 minutes, or until the beef is cooked through and tender, the enoki mushrooms are softened, and the tofu is heated through. The cabbage should also be tender. While the hot pot is simmering, prepare individual small bowls with one raw egg yolk each for dipping.
⏱️ 10 min - 6
Serve immediately from the hot pot. Diners can pick cooked beef and enoki mushroom rolls, tofu, and cabbage directly from the pot and dip them into their individual raw egg yolks before eating.