Beef hot pot with napa cabbage, enoki mushrooms, bean threads, leek, carrot and tofu

This is a recipe for beef hot pot containing thinly sliced beef, napa cabbage, enoki mushrooms, bean threads, carrot, leek and tofu.

Hot pot is the name for a type of cooking method where ingredients like thinly sliced meat are quickly blanched in soup stock. The cooking is normally done at the dining table and the food consumed immediately after cooking.

This particular hot pot is cooked and presented in a claypot.

Sukiyaki is a Japanese dish which resembles a hot pot with items cooked in a dark sweet and salty sauce known as a sukiyaki sauce. This dish almost always has thinly sliced beef which is now sold in markets as sukiyaki beef.

Ingredients
200g sukiyaki beef
1 quarter of a napa cabbage
1 pack enoki mushrooms
1 pack bean threads / cellophane noodles
1 stalk leek
4 pieces of carrot
1 packet tofu
1 litre beef soup stock

Equipment
1 claypot

Directions

1. Wash the napa cabbage and cut into big pieces
2. Remove the roots of the enoki mushrooms and wash
3. Wash the leek and cut diagonally into several pieces
4. Cut the tofu into long strips
5. Lay the napa cabbage, leek, enoki mushrooms, bean threads, carrot, tofu into the claypot
6. Add the soup stock
7. Bring to a boil and cook for about 15 to 20 minutes or until the ingredients are cooked
8. Place the beef slices on top and slightly covered by the soup
9. Cover and simmer on lower for another 5 to 10 minutes
10. Serve immediately

Recipe link: Beef hot pot with napa cabbage, enoki mushrooms, bean threads and leek

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