Easy Hotpot
Easy Hotpot
Ingredients
For the Hotpot
- 1/4 Napa cabbage, leaves from 1/4 head
- 1 pound thinly sliced beef
- 1 bundle enoki mushrooms
- 6 shiitake mushrooms, sliced
- 2 bundles mung bean vermicelli
- 8 ounces firm tofu, sliced
For the Broth
- 4 cups water
- 3 cloves garlic, minced
- 1/3 cup soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon rice vinegar
- 1 tablespoon dashi powder
- 1/4 teaspoon MSG
Instructions
- 1
Prepare the layered cabbage and beef rolls: Take the leaves from 1/4 of a Napa cabbage. Layer the cabbage leaves and half of the thinly sliced beef, alternating them to form approximately 11 layers. Once layered, slice this stack into three equal portions.
⏱️ 10 min
- 2
Prepare the broth: In a medium bowl, combine the water, minced garlic, soy sauce, Shaoxing wine, rice vinegar, dashi powder, and MSG. Whisk well until the dashi powder and MSG are fully dissolved.
⏱️ 5 min
- 3
Assemble the hotpot: In a large pot or hotpot cooker, arrange the remaining hotpot ingredients: the prepared layered cabbage and beef rolls, the remaining thinly sliced beef, enoki mushrooms, sliced shiitake mushrooms, mung bean vermicelli, and sliced firm tofu. Arrange them aesthetically.
⏱️ 5 min
- 4
Cook the hotpot: Carefully pour the prepared broth over all the ingredients in the pot. Cover the pot and cook on medium-high heat for 10 minutes, or until the beef is fully cooked and the vegetables are tender.
⏱️ 10 min
- 5
Serve immediately and enjoy your hotpot!
Kitchen Tools
Nutrition Facts (per serving)
Easy Hotpot
For the Hotpot
- 1/4 Napa cabbage, leaves from 1/4 head
- 1 pound thinly sliced beef
- 1 bundle enoki mushrooms
- 6 shiitake mushrooms, sliced
- 2 bundles mung bean vermicelli
- 8 ounces firm tofu, sliced
For the Broth
- 4 cups water
- 3 cloves garlic, minced
- 1/3 cup soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon rice vinegar
- 1 tablespoon dashi powder
- 1/4 teaspoon MSG
Instructions
- 1
Prepare the layered cabbage and beef rolls: Take the leaves from 1/4 of a Napa cabbage. Layer the cabbage leaves and half of the thinly sliced beef, alternating them to form approximately 11 layers. Once layered, slice this stack into three equal portions.
⏱️ 10 min - 2
Prepare the broth: In a medium bowl, combine the water, minced garlic, soy sauce, Shaoxing wine, rice vinegar, dashi powder, and MSG. Whisk well until the dashi powder and MSG are fully dissolved.
⏱️ 5 min - 3
Assemble the hotpot: In a large pot or hotpot cooker, arrange the remaining hotpot ingredients: the prepared layered cabbage and beef rolls, the remaining thinly sliced beef, enoki mushrooms, sliced shiitake mushrooms, mung bean vermicelli, and sliced firm tofu. Arrange them aesthetically.
⏱️ 5 min - 4
Cook the hotpot: Carefully pour the prepared broth over all the ingredients in the pot. Cover the pot and cook on medium-high heat for 10 minutes, or until the beef is fully cooked and the vegetables are tender.
⏱️ 10 min - 5
Serve immediately and enjoy your hotpot!