Japanese Beef Hot Pot

By The Canadian Living Test Kitchen

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Japanese Beef Hot Pot
Photography by Matthew Kimura

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	302302 cal
pro	25 g25g pro
total fat	11 g11g total fat
sat. fat	4 g4g sat. fat
carb	28 g28g carb
fibre	4 g4g fibre
chol	35 mg35mg chol
sodium	1,419 mg1,419mg sodium
% RDI:	-
calcium	2020 calcium
iron	4242 iron
vit A	4949 vit A
vit C	3030 vit C
folate	7272 folate

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This broth fondue makes for an easy entertaining evening. Guests first spear paper-thin slices of beef and a variety of vegetables and mushrooms and simmer them in broth, then, when everyone has almost reached the point of satisfaction, they can add noodles to the broth and enjoy a delicious soup. You can save some preparation time if your butcher or supermarket sells presliced beef especially for this kind of Asian fondue and stocks bottled ponzu sauce.

Ingredients

1 1(1 lb/454 gr) eye of round oven roasteye of round oven roasts
12 12large mushroommushrooms, (such as shiitake, cremini, king and/or white)
4 cups beef stock 4 4cups cupsbeef stock
4 oz bean thread vermicelli noodles 4 4oz ozbean thread vermicelli noodles
1 1pkg pkg(100 g/3.5 oz) enoki mushrooms, (optional)
1 bunch (12 oz/375 g) spinach , trimmed1 1bunch bunch(12 oz/375 g) spinach, trimmed
2 2small yellow zucchiniyellow zucchinis, sliced 1/2 inch (1 cm) thick
1 cup bean sprouts , (optional)1 1cup cupbean sprouts, (optional)
1 1pkg (425 g) pkg (425 g)soft tofu, cut in 2-inch (5 cm) cubes
1 1can can(10 oz/300 mL) sliced bamboo shootbamboo shoots, drained and rinsed
1 1quarter quarternapa cabbage, coarsely shredded
1 green onion , thinly sliced1 1green oniongreen onions, thinly sliced
Ponzu Sauce:
1/2 cup sodium-reduced soy sauce 1/2 1/2cup cupsodium-reduced soy sauce
1/4 cup lemon juice 1/4 1/4cup cuplemon juice
1/4 cup water 1/4 1/4cup cupwater or beef stock
2 tbsp rice vinegar 2 2tbsp tbsprice vinegar
1 tsp granulated sugar 1 1tsp tspgranulated sugar
1 tbsp sesame seeds , toasted1 1tbsp tbspsesame seeds, toasted

Preparation

Wrap beef in plastic wrap; freeze until firm but not solid, about 3 hours.

Meanwhile, remove stems from large mushrooms; set caps aside.

In large saucepan, bring stock, 4 cups (1 L) water and mushroom stems to boil; reduce heat to medium and simmer for 15 minutes. Strain into fondue pot. (Make-ahead: Let stock mixture cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 1 day.)

In bowl of hot water, soak bean thread vermicelli for 20 minutes; drain and cut into 4-inch (10 cm) lengths. Set aside.

Slice reserved mushroom caps. Trim bottoms of enoki mushrooms (if using); break enokis into small clumps. Arrange vermicelli, sliced mushroom caps, enoki mushrooms, spinach, zucchini, and bean sprouts (if using) on platter.

Using sharp knife, slice meat across the grain into 1/8-inch (3 mm) thick slices. Arrange neatly on waxed paper; add to platter. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Ponzu Sauce: In bowl, whisk together soy sauce, lemon juice, water, rice vinegar and sugar. Divide among 6 small dipping bowls, one for each place setting. Sprinkle with sesame seeds.

Heat stock mixture in fondue pot over medium-high heat on fondue burner at table to maintain simmer. Add tofu, bamboo shoots and cabbage to pot and leave in to flavour broth for soup to follow. Using chopsticks or fondue forks, cook beef and all vegetables except bean sprouts and enoki, piece by piece, until desired doneness; dip into sauce.

To remaining broth, add vermicelli; simmer for 3 minutes. Add bean sprouts and enoki mushrooms (if using); cook for 10 seconds. Ladle into bowls; sprinkle with green onion.

Additional information :

Tip: To make mushroom star, cut 6 angled cuts in centre of 1 mushroom cap. Add to fondue pot with sliced mushrooms, if desired.

Source : Canadian Living Magazine: April 2003