Japanese Hot Pot

INGREDIENTS

• ½ lb beef, thinly sliced
• 1 cup beef, mushroom or chicken stock
• ½ cup sake
• ½ cup mirin
• ¼ cup soy sauce
• 150gm baby bok choy, cut in half lengthwise
• 5 green onions
• 1 medium yellow onion, sliced lengthwise into strips
• 150-200gm mushrooms (a combination of baby king, enoki, black oyster or brown)
• ¼-½ tsp Japanese chili powder (shichimi togarashi) to taste
• 1-2 cup cooked udon noodles or cooked rice

DIRECTIONS 

1. Chop the green onion into 2 inch pieces, two from each onion. Thinly slice some of the remaining green onion to make about 2 tbsp for a garnish to finish.
2. In a medium sized pot combine the stock, mirin, sake and soy sauce. Add the yellow onion and simmer for about 10 minutes. Add the shichimi togarashi and stir in, adjusting the amount to taste.
3. Add the mushrooms and simmer for 5 minutes then add the green onion pieces and bok choy and simmer another 5-10 minutes.
4. Add the beef and cook to desired doneness.
5. If using noodles add to the hot pot and heat through. If using rice serve on the side in a bowl.
6. Ladle into serving bowls and sprinkle on some of the green onion garnish.