Beef Hot Pot with Vegetables
A traditional Japanese hot pot featuring tender sliced beef and fresh vegetables in a savory dashi-based broth, cooked tableside for an interactive meal.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 42g
Ingredients
- 6 cups dashi stock
- ½ cup soy sauce
- ¼ cup mirin
- ¼ cup sake
- 1 tbsp sugar
- ½ cup water
- 1.5 lb beef ribeye or sirloin
- ½ head napa cabbage
- 2 medium carrots
- 8 oz shiitake mushrooms
- 4 stalks green onions
- 14 oz tofu
- 4 oz enoki mushrooms
Instructions
- 1
Freeze the beef for 1-2 hours until firm but not solid, then use a sharp knife to slice it against the grain into paper-thin pieces (about 2 mm thick). Arrange the sliced beef on a serving platter and set aside.
- 2
While the beef chills, prepare the vegetables: cut napa cabbage into 2-inch squares, slice carrots into thin diagonal slices, remove stems from shiitake mushrooms and halve them, chop green onions into 2-inch pieces, and cut tofu into 1-inch cubes.
- 3
In a small bowl, whisk together dashi, soy sauce, mirin, sake, sugar, and water to create the broth base. Taste and adjust seasoning to your preference—the broth should be balanced between salty, sweet, and umami.
- 4
Arrange all prepped vegetables, tofu, mushrooms, and beef on individual serving platters or a large shared platter. Organize by cooking time: longer-cooking items (carrots, cabbage) near the front and quick-cooking items (beef, enoki) at the back.
- 5
Place a hot pot (or shallow braising pan) over a tabletop burner or portable stovetop set to medium-high heat. Pour in the broth mixture and bring it to a gentle simmer, watching for small bubbles breaking the surface.
- 6
Begin with harder vegetables: add carrots and cabbage first, simmering for 2-3 minutes until they begin to soften. Then add tofu, shiitake mushrooms, and green onions; simmer another 2 minutes.
- 7
Once vegetables are tender-crisp, guests can add sliced beef directly to the simmering broth using chopsticks or small serving spoons. The thin slices will cook in 10-15 seconds, changing from red to brown—remove immediately with chopsticks.
- 8
Add enoki mushrooms in the final 1-2 minutes of cooking. Serve each guest a bowl of broth with their cooked ingredients, then continue cooking and serving in batches, maintaining a gentle simmer throughout the meal.
Tools you’ll need
- Hot pot or shallow braising pan
- Tabletop burner or portable stovetop
- Sharp knife
- Freezer
- Mixing bowl
- Serving platters
- Chopsticks
- Serving spoons
- Individual bowls
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