Simple Japanese Hot Pot
Prep time
Cook time
Total time
Serves: 1-2
  • ½ pound thinly sliced beef rib eye for sukiyaki
  • ½ package enoki mushroom
  • ½ package firm tofu, cut into ½-inch slices
  • ½ carrot, peeled and sliced
  • ¼ head nappa cabbage ((about 5-6 leaves)
  • 1 stalk scallion, chopped
  • Broth:
  • ¼ cup mirin (Japanese sweet cooking rice wine)
  • ¼ cup soy sauce
  • ¼ cup water
  • 1 tablespoon sugar
  1. Combine mirin, soy sauce, water and sugar in a small sauce pan and bring it to a boil. Once boiling, turn off the heat and set aside.
  2. Cut the ribeye steak into paper-thin slices (or most Asian grocery stores have pre-sliced beef for sale).
  3. Brush off any loose dirt on the enoki mushrooms with a paper towel, cut off and discard the roots, tear into smaller bundles and set aside.
  4. Cut tofu into ½-inch slices and slice the carrot.
  5. Separate the nappa cabbage leaves from the stem, rinse them under water and set aside.
  6. Place and arrange all the ingredients in a Japanese clay pot or a cast iron pot and pour the broth into the pot.
  7. Cover with a lid and bring to a boil under medium-high heat.
  8. Once boiling, turn to low heat, simmer (with lid on) for another 15-17 minutes until all ingredients are cooked through.
  9. Sprinkle with chopped scallion to serve and enjoy!
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Recipe by Spice the Plate at