This beef hot pot was created for us by Chef Kame of Prime KO during our Chef Wars competition and is complicated, but you can customize your pot with any of the following elements.
- 1 to 2 cooked beef bones roasted or grilled
- 1/3 cup soy sauce
- 1/3 cup mirin
- 1/3 cup sake
- 5 tablespoon sugar
- 1 pound rib eye steak, thinly sliced (as thin as cold cuts)
- 4 scallions
- 1 pound ground beef
- 1 onion, minced
- 1 red pepper, minced
- salt and pepper to taste
- 1/2 cup tofu (1/3 of the standard package)
- 1 cup nappa cabbage, shredded
- 1/2 cup shiitake mushrooms
- 1/2 cup enoki mushrooms
- 1/2 pinch Udon noodles
To prepare sauce: in a small saucepan, whisk together 1 cup water, soy sauce, mirin, sake, and sugar over high heat. Bring to a boil. Reduce heat to medium and simmer for 15 minutes.
To prepare the negimaki: wrap the beef around the scallions and secure with a skewer.
To prepare the meatballs: combine the ground beef, onion, red pepper, salt and pepper to taste.
To prepare the stew: add the negimaki, meat balls, beef bones, tofu, nappa cabbage, shiitake mushroom, enoki mushroom, and udon noodles in a pot and pour the sauce over all the ingredients. Bring it to boil.
Lower heat and simmer for 20 minutes, or until meat is cooked through.