Gyu Nabe (Beef Hot Pot) ｜ Our Regional Cuisines
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Image Source : Janomeya
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Image Source : Janomeya
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Image Source : Janomeya
RECIPE
Ingredients (4 servings)
- Beef sirloin or thigh meat 300g
- Japanese leek 1
- Shungiku (edible chrysanthemum) 1／2 bag (about 100g)
- Shiitake mushrooms 6
- Grilled tofu 1 tofu
- Eggs 4
- [A] Water 1 1／2 cups
- [A] Soy sauce 3 tbsp.
- [A] Mirin (=sweet rice wine) 1 tbsp.
- [A] Sugar 2 tbsp.
- [A] Bonito flakes 2 packs (5g)
- [B] Red miso 80g
- [B] Sugar 1 tbsp.
- [B] Mirin (sweet rice wine) 1／2 tbsp.
How to cook
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1. Cut the beef into 1cm-wide slices, making sure to cut across the grain, and then chop into bite-sized pieces. Slice the Japanese leek diagonally into 1cm-wide pieces, cut the shungiku into quarters lengthwise, and halve the thicker stems. Remove the stems from the shiitake mushrooms and cut them in half. Cut the grilled tofu into 8 pieces. Mix the [B] ingredients in a bowl.
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2. In a small pot, bring the [A] ingredients to a boil, then turn off the heat and let it sit for 10-15 minutes. Strain the mixture using a thick paper towel placed on a sieve.
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3. Heat a pot, add the strained mixture from step 2, and place the [B] ingredients and green onions in the center. Arrange beef, vegetables, and grilled tofu around the edges. Simmer, dissolving the miso as it cooks, and serve by dipping in beaten eggs.
provider : Japan Meat Consumption Promotion Center, Supervised by Food Stylist Maron
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
