Japanese · Dinner
Beef and Vegetable Hot Pot Rice
Japanese-style hot pot rice built on thin-sliced beef simmered in dashi, soy sauce and mirin with onion, shiitake and napa cabbage, then ladled over steamed short-grain rice with a soft-set egg swirled through. The broth turns lightly sweet-savoury, and scallion and nori finish the bowl.
$7
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
41.2gProtein
19.6gFat
63.8gCarbs
15.9gSugar
3.4gFiber
1780mgSodium
345mgChol
6.1gSat Fat
870mgPotassium
110mgCalcium
4.6mgIron
3.1mcgVitamin B12
14mgVitamin C
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Slice beef sirloin thinly against the grain. Slice onion, shiitake, and scallion. Ensure rice is warm and ready.
2
Simmer
Combine dashi, soy sauce, mirin, and sugar in a pot over medium heat for 2 minutes until sugar dissolves and steam rises.
3
Simmer
Add onion and shiitake, simmering over medium heat for 3 minutes until onion turns translucent at the edges.
4
Simmer
Lay beef and napa cabbage into broth, cooking over medium-low heat for 3–4 minutes until beef is no longer pink and cabbage wilts.
5
Finish
Crack egg directly into pot over beef and vegetables, cover, and cook over low heat for 1–2 minutes until white just sets.
6
Plate
Spoon warm rice into a deep bowl, ladle beef, vegetables, broth, and egg over top, scatter scallion and nori over surface.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 1 1/2 cup360ml dashi
- 4 tbsp4 tbsp soy sauce
- 4 tbsp4 tbsp mirin
- 2 tsp2 tsp sugar
- 11 onion
- 5 oz140g napa cabbage
- 44 shiitake mushrooms
- 22 scallion
- 22 eggs
- 2 cupabout 200g cooked short-grain rice
- 11 sheet nori
