Sukiyaki Beef Hot Pot

Yield: 4 servings

Ingredients

1 pound shabu-shabu beef (such as ribeye), frozen until just firm, and very thinly sliced against the grain
1/2 (14 ounce) packaged firm tofu, drained, patted dry, and cut into 2 inch chunks
1 teaspoon Canola oil
1 quart reduced sodium beef broth
3/4 cup reduced sodium soy sauce
2/3 cup mirin
3 tablespoons sake
2 tablespoons brown sugar
2 (7 to 8 ounce) shirataki noodle packages, rinsed and drained*
2 bundles (3 to 4 ounces) oyster or enoki mushrooms, broken into small pieces
8 shiitake mushrooms, stems removed
6 to 8 large Napa or green cabbage leaves, or bok choy
2 jalapeños, stemmed and thinly sliced
1 bunch garlic chives and/or green onions, trimmed and halved crosswise
1 small daikon or lotus root, peeled and thinly sliced
1 small white onion, cut into wedges
Gochujang (optional for serving)

Instructions

Heat a large, nonstick skillet over medium-high heat. Brush tofu all over with oil and sear on all sides until just golden brown, 8 to 10 minutes. Transfer to a plate.
Place a hot pot or hot plate in the center of the table and heat according to manufacturer’s instructions. In the hot pot, or a medium pot arranged on the hot plate, bring broth, soy sauce, mirin, sake and brown sugar to a gentle simmer, stirring to dissolve the sugar (adjust the heat to maintain the simmer throughout the meal).
Meanwhile, arrange beef, noodles, mushrooms, cabbage, jalapeños, garlic chives, daikon and onion on large plates or platters on the table.
Using chopsticks, small hot pot strainers, and tongs, prepare the ingredients on the table by dipping them, one-by-one, into the simmering broth until cooked or warmed through for the beef, tofu, and noodles, or until crisp-tender for the vegetables, ranging from about 30 seconds for the beef to 4 minutes for some of the vegetables, depending on the ingredient.
Serve with gochujang on the side, spooning some of the hot broth over the cooked items to enjoy while eating, too.

Notes

* Alternately, use Korean dangmyeon (sweet potato) noodles, prepared according to package instructions.

When preparing a traditional hot pot, briefly freezing the beef makes it easier to slice it thinly, ensuring the meat cooks quickly in the simmering broth. Make your prep easier with roasted or baked tofu and skip step 1.

Nutrition

Per serving: 580 Calories; 206 Calories from fat; 22.9g Total Fat (6.3g Saturated Fat; 6.5g Monounsaturated Fat); 60.5mg Cholesterol; 2899.1mg Sodium; 52.7g Total Carbohydrate; 6.5g Dietary Fiber; 42.2g Protein; 7.4mg Iron; 1077.5mg Potassium; 0.2mg Thiamin; 0.8mg Riboflavin; 13.2mg Niacin (NE); 0.9mg Vitamin B6; 2.3mcg Vitamin B12; 9.6mg Zinc; 29.3mcg Selenium; 45.5mg Choline

This recipe is an excellent source of Protein, Dietary Fiber, Riboflavin, Niacin (NE), Vitamin B12, Iron, and Selenium. It is a good source of Thiamin and Choline.

Attribution

Recipe and photo used with permission from: Texas Beef Council