Japanese beef hot pot
Overview
How to cook Japanese beef hot pot at home
Tags
Ingredients
Steps
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Photos of ingredients.
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First marinate the beef with egg white, black pepper, cooking wine and starch water.
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Mix the fermented glutinous rice juice, light soy sauce, dark soy sauce, sugar, and salt to form a sauce.
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Wash the vegetables, cut into pieces with a knife, and set aside the onions, butter, stock, and sauce.
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Here’s a recent photo
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Melt butter in hot pan.
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Add marinated beef slices and stir-fry.
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After half of it changes color, add the stock. Mine is the chicken stock that was frozen before. If you don’t have it, you don’t need to add it.
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Add green onions and sauté over low heat until soft.
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Add the sauce and stir-fry until the beef changes color, set aside.
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Arrange the enoki mushrooms, baby cabbage, konjac shreds, tofu, and shiitake mushrooms separately, add appropriate amounts of water to cover half of the ingredients, cover the pot and simmer over medium heat until the shiitake mushrooms change color, add rice cakes and continue simmering.
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After the rice cake is soft, add the chrysanthemum, reduce the juice over high heat, transfer to the casserole one by one, and heat over low heat for three minutes.
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Beat a fresh egg as a dipping sauce and pair it with refreshing side dishes to complete a Japanese beef hotpot meal.
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The casserole has good heat preservation performance, and only food that is hot enough can be dipped in raw egg liquid, or it can be heated by an induction cooker.
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Raw egg liquid is mainly used to cool down food and provide a smooth taste.
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Japanese soy sauce and mirin are not easy to buy. Light soy sauce + dark soy sauce and mash sauce can be substituted. Japanese beef hot pot tastes sweet, so you can skip the sugar if you are not used to it.
