Ingredients
- 1.5 cups soy milk
- 1/4 cup mirin
- 1/4 cup cooking sake
- 2 tablespoons sesame seeds
- 2.5 cups dashi stock
- 1/4 cup miso
- 300g tofu
- 200g sliced beef
- 4 shiitake mushrooms
- handful enoki mushrooms
- handful shimeji mushrooms
- 1/4 head cabbage
- 1 carrot
- 1 chinese broccoli
- 1/2 leek
- 1 scallion
- 100ml soy sauce
- squeeze lemon juice
Method
- Heat dashi stock, mirin and cooking sake in a pot. Once at the boil, reduce heat and add soy milk.
- Bring back to a near boil and add miso and add ground toasted sesame seeds. Season to taste and remove from the heat.
- Prepare the hot pot ingredients:Remove stems from mushroomsCut cabbage into 5cm wedges. With the white part slice in half again.Cut chinese broccoli stems into 3cm wide pieces, green leaves into stripsCut tofu into 3cm slicesPeel thin slices of the carrotSlice leek into 3cm slices
- Prepare dipping sauce:Thinly slice scallions, both green and white partsadd lemon juice and scallions to soy sauce
- Return the soup broth to the heat. Place the tofu, white part of cabbage, stems of the chinese broccoli, mushrooms, carrot and leek into sections of the pot.
- Once the broth has simmered for 8-10 minutes, add in the sliced beef, green parts of the cabbage and chinese broccoli.
- Simmer for a further few minutes until the beef has cooked through and the greens have wilted slightly.
- Bring the hotpot to the table and enjoy!
Product used in recipe
- OBENTO - OBENTO SAUCE - MIRIN SEASONING
- OBENTO - OBENTO SAUCE - COOKING SAKE
- LEE KUM KEE - LKK GOLD LABEL SOY SAUCE 500ML
